Dairy-free, Gluten-free, Raw, Recipes, Vegan

Valentine’s Day Raw Vegan Hearts

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Here’s a very easy-to-make dessert recipe for Valentine’s Day that’s raw vegan and gluten-free. Actually, there are 2 serving ideas: the first one is to make small chocolates/truffles out of this delicious nutty mixture, and the second one – to use the dough as the crust for some yummy cups with chocolate ganache. You’ll need a food processor for this recipe.

 

 

I mixed equal parts oat flour, nuts (almonds and sunflower seeds) and shredded coconut, but if you don’t have any of the three, just increase the amount of the ingredients you have. To make oat flour, simply grind some oats, but do this before you start making the recipe.

I used a silicone chocolate mold to make the small hearts, and I also added some dried cranberries, because I love them lately. You can make some small balls instead, add chocolate chips and make them look like raw cookie dough bites; or you can leave them plain.

For the cups, I spread some of the mixture on the bottom of a few silicone muffin cups. When I chilled them I added some chocolate ganache and I sprinkled them with some cranberries and shredded coconut.

I bet this is the easiest and the most delicious Valentine’s Day dessert you could make!

 

 

Ingredients

  • 1/3 cup of oat flour (or ground oats)
  • 1/3 cup of nuts or seeds of your choice (I used almonds and sunflower seeds)
  • 1/3 cup of shredded coconut
  • 2 tablespoons of maple syrup
  • 2 tablespoons of coconut oil
  • 2 tablespoons of nut butter (I used tahini) – optional
  • Orange zest or candied orange – optional
  • Dried cranberries – optional

 

For the chocolate ganache (for 3 cups):
  • ¼ cup of melted chocolate
  • 1 teaspoon of coconut oil
  • Tablespoon of tahini – optional
  • Cranberries – optional
  • Shredded coconut – optional

 

Directions

Combine the oat flour, the shredded coconut and the nuts/seeds, and grind them.

 

Add the coconut oil and the maple syrup. Optionally, add some tahini and orange zest (I used candied orange peel). Then, grind again.

 

The mixture could seem a bit dry, but it should stay together when you press it. Once chilled, everything blends well and stays together.

 

For the cups:

Press about 2-3 tablespoons of the mixture to the bottom of the muffin cups. Then, put them in the freezer for 30-40 minutes.

 

Melt the chocolate, add some coconut oil and some tahini, mix everything well, and pour it onto the crust. Optionally, sprinkle with some cranberries and shredded coconut.

 

Refrigerate for a few hours, or put it in the freezer for another 30-40 minutes. You can then store it in the fridge.

 

 

For the heart bites:

This step is optional: add some dried cranberries or some chocolate chips to the mixture and mix by hand.

 

Fill the molds with the mixture. Having wet hand helps a lot, or you can wrap some plastic foil around your finger.

 

Put into the freezer for about an hour. When they are hard, take the hearts out of the molds. Keep them in the fridge.

 

 

Enjoy! 🙂

 

Valentine’s Day Raw Vegan Hearts

Valentine’s Day Raw Vegan Hearts

Ingredients

  • 1/3 cup of oat flour (or ground oats)
  • 1/3 cup of nuts or seeds of your choice (I used almonds and sunflower seeds)
  • 1/3 cup of shredded coconut
  • 2 tablespoons of maple syrup
  • 2 tablespoons of coconut oil
  • 2 tablespoons of nut butter (I used tahini) – optional
  • Orange zest or candied orange - optional
  • Dried cranberries – optional
    For the chocolate ganache (for 3 cups):
  • ¼ cup of melted chocolate
  • 1 teaspoon of coconut oil
  • Tablespoon of tahini – optional
  • Cranberries – optional
  • Shredded coconut – optional

Instructions

Combine the oat flour, the shredded coconut and the nuts/seeds, and grind them

Add the coconut oil and the maple syrup. Optionally, add some tahini and orange zest (I used candied orange peel). Then grind again.

The mixture could seem a bit dry, but it should stay together when you press it. Once chilled, everything blends well and stays together.

For the cups:

Press about 2-3 tablespoons of the mixture to the bottom of the muffin cups. Then, put them in the freezer for 30-40 minutes.

Melt the chocolate, add some coconut oil and some tahini, mix everything well, and pour it onto the crust. Optionally, sprinkle with some cranberries and shredded coconut. Refrigerate for a few hours, or put it in the freezer for another 30-40 minutes. You can then store it in the fridge.

For the heart bites:

This step is optional: add some dried cranberries or some chocolate chips to the mixture and mix by hand.

Fill the molds with the mixture. Having wet hand helps a lot, or you can wrap some plastic foil around your finger.

Put into the freezer for about an hour. When they are hard, take the hearts out of the molds. Keep them in the fridge.

https://www.myhealthydessert.com/recipes/dairy-free/valentines-day-raw-vegan-hearts/

 

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More Valentine’s Day Dessert Recipes:

Vegan Beet Muffins

 

Delicious Vegan Chocolate Fudge

 

Raw Vegan Chocolate Tart For Two

 

Homemade Vegan Ferrero Rocher

 

Delicious Homemade Vegan Raffaellos

 

If you like the recipe, share it with your friends and if you try making these yummy hearts for Valentine’s Day, please let me know how they turned out for you! 

 

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