We’re huge fans of homemade chocolate here at Web of Goodness. In fact, we believe the healthiest wholefood, vegetarian, or vegan eating always deserves an injection of something sweet, whether that be as a snack or dessert.
Read on to discover the homemade and wholesome Valentine’s chocolate recipes that we love for Valentines’ Day this year!
Simply sweet Valentine’s chocolates
- 4 ounces chocolate – broken down into chips. This can be any kind of chocolate but we love this recipe with a quality 85% dark chocolate.
- 2 ounces pitted dates
- 2 ounces nuts – try an almond and pecan mix
- ½ tsp vanilla extract – try another flavouring, such as rum or coconut, to personalise your chocolates.
- Coconut oil (optional)
- Heart shaped moulds
- Blitz the pitted dates in a food processor until smooth before adding the nuts and vanilla extract, and mixing.
- Next, place the chocolate in the microwave and melt in quick bursts of no more than 20 seconds. Stir after every burst. You may want to add a teaspoon of coconut oil at this stage to make the mixture super smooth.
- Brush most of the melted chocolate into your heart moulds until the inside of each mould is evenly coated. Put some of the chocolate to one side for later. Place the moulds in the freezer to set.
- Once set, add the date and nut mixture to fill each of the moulds. Top with the rest of the melted chocolate you set aside earlier. Scrape off any excess chocolate with a knife before putting them in the freezer to set.
- Now that they’re set, pop out your chocolates and gift away!
Tahini cookie dough bites
- ½ cup tahini
- 2 tbsp coconut oil – melted and cooled
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup fine blanched almond flour
- 2-3 tbsp coconut flour
- ¼ tsp salt
- 3 tbsp chocolate chips
- 3 ounces dark chocolate – 70% cocoa (min)
- Another tsp coconut oil
- Combine the tahini and 2 tablespoons of coconut oil until smooth. Then add the maple syrup and vanilla extract, and combine well.
- Next add the almond flour and salt, plus 2 tablespoons of coconut flour. You will see the cookie dough taking shape. Rest for 5 minutes until the mixture is thick, dough-like and moist. If the mixture is too moist add another ½ tablespoon of coconut flour before stirring in the chocolate chips.
- Now roll the mixture into balls. You should be able to make 10 evenly sized balls. Place the balls on a lined baking tray and freeze for between 10 and 15 minutes.
- It’s time to make your chocolate coating. Break up the chocolate and microwave with the coconut oil. Heat the mixture in bursts of no more than 30 seconds each and stir regularly until the chocolate is smooth.
- Coat the balls in the melted chocolate and place back on the lined baking tray. Freeze for a further 10 minutes. Drizzle the balls with more melted chocolate and freeze again for 5 minutes.
Chocolate raspberry coconut cups
- ¾ cup unsweetened cocoa
- ¾ cup coconut oil – melted and cooled
- ¼ cup maple syrup
- ¼ tsp sea salt
- 1 cup oats
- ½ cup shredded coconut
- 1 cup raspberries – fresh or frozen and thawed
- 2 tbsp coconut cream
- Another tbsp maple syrup
- Another tbsp melted coconut oil
- 1 tsp vanilla
- First prepare your muffin pan with liners and a little spritz of coconut oil. This mixture will make 9 individual chocolate cups. Mix your cocoa, the cups of melted coconut oil and maple syrup, and sea salt until smooth.
- Pour most of the chocolatey mixture into each liner, setting some aside for topping later. Use a pastry brush or teaspoon to evenly coat the bottom and the sides. Place the muffin tin in the freezer for 10 minutes.
- Now it’s time to make your filling. Blitz the oats and shredded coconut in a food processor and set this aside in a separate bowl. Puree your raspberries in the processor then add the blitzed oats and coconut, along with the coconut cream, tablespoon of maple syrup, tablespoon of melted coconut oil, and vanilla extract. Mix all this until smooth and well-combined.
- Take your muffin tin from the freezer. Roll a tablespoon of the filling into a ball, flatten and place into each chocolate base. Cover each filled base with the remainder of the melted chocolate set aside previously.
- Refrigerate the cups until firm, and enjoy!
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