I blame my past as a sugar addict. I blame my trip to Rome a few weeks ago. But then I wonder, do I need to justify myself? This Heart Chocolates recipe is very good and they’re are bite size which may hopefully prevent you from over eating. But then again, would that be a bad thing? Not that much since they’re healthy. A super chocolate if you ask me. They contain only natural sugars and not a drop of dairy. And as you are used from me, I only used a couple of ingredients to make these bite size chocolate hearts.
Just don’t make the mistake I did. Don’t make too little….
I came up with the idea to make the healthy version of raw chocolate, but then with a little extra health benefit. I wanted the delicious chocolate taste, the chocolate experience that would melt in your mouth but with a hidden extra health benefit.
So coconut oil was for sure to be featured in this recipe to create the melty yumminess. All this together makes the best vegan chocolate ever. Creamy and rich and it melts in your mouth, just like chocolate made with dairy.
Did you know that intestinal parasites hate pumpkin seeds?
The healthy kick are the pumpkinseeds. It’s loaded with a wide variety of nutrients ranging from magnesium, and calcium, to iron, protein and zinc. Pumpkin seeds also contain vitamin A and good fats.
Chocolate addicts please note, you are so much better off eating a piece of this healthy chocolate than a square of traditional chocolate.
If you’re going to try this recipe, I would love to know! Just leave me a comment below, rate the recipe or tag your picture #thegreencreator on Instagram. I’d love to see your pictures!
- ½ cup raw cacao powder
- ½ cup coconut oil (room temperature, not melted)
- ⅓ cup roasted or soaked hazelnuts
- ⅓ cup maple syrup; or 4 medjool dates
- 1 teaspoon vanilla extract powder
- 1 to 2 teaspoon(s) pumpkin seeds
- pinch of Celtic sea salt
- chunky pieces of hazelnut for in the chocolate (optional)
- Combine all of the ingredients in your food processor and process until the mixture is completely smooth, unless you wish to have some pieces of nuts in your chocolate. Transfer the mixture into any tray you wish. You don't have to make hearts shapes or cubes, you can also transfer them into a glass baking dish lined with parchment paper and spread evenly. Refrigerate until solid.
- Store the chocolate in an airtight container in your freezer. If you freeze it, let it sit at room temperature for a few minutes before serving. Keep in the fridge once solid.
- You could also make this in a blender, a simple blender (not too big) is very convenient.
photos and text by the green creator (c) (copyright)