When thinking of the perfect Valentine’s gift, chocolate tends to spring to mind doesn’t it. It’s indulgent and delicious, and it can also be made into a really personal gift without too much work. Getting into the kitchen and making your own homemade chocolates is one way to take this traditional Valentine’s gift to a whole other level.
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!
Chocolate raspberry coconut cups
Add a tangy taste of raspberries to your Valentine’s chocolate gift with these chocolate raspberry coconut cups.
This recipe is completely vegan, meaning everyone can enjoy this sweet treat.
They are so easy to make, naturally sweet, and truly scrumptious.
- 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!
Tahini Cookie Dough Bites
If your partner is more of a cookie lover, then our tahini cookie dough bites will satisfy on every level. They’re vegan, dairy free, gluten free, and naturally sweet – not to mention no bake! These cookie dough bites are the healthy and delicious way to finish off your Valentine’s plant-based meal or can be served on their own as a super indulgent treat. Here’s how to make them…
- 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.
150 g Cacao Butter
½ cup Coconut Oil
1 cup Cacao Powder
8 tbsp Rice Malt Syrup or Stevia/Xylitol to taste
1 pinch Himalayan Rock Salt
- ½ cup Nuts (pecan, walnuts or almonds) – in fairly small pieces
- Sultanas, goji berries, dried blueberries
- 1 tbsp Peppermint Extract, Steenbergs or similar
- Add the first five ingredients into a double boiler or bain marie in the order listed above.
- Melt the ingredients on a medium heat until everything is soft then slowly whisk till smooth making sure there are no lumps and that everything is well mixed together.
- Pour the chocolate liquid into a freezable container such as a silicon cake baking tray, ice cube tray etc… Sprinkle on any nuts/dried fruit on top of the chocolate when it is in the container to be frozen in. Freeze over night, then break into shards or chunks and keep in the freezer until you want to eat it.
- The great thing about this recipe is that you can make it as sweet or bitter as you want and can change about the toppings depending on what you have available.
For more delicious healthy recipe ideas head over to my Recipe section here.