Fall in love with this dairy-free, vegan heart recipe. With 3 layers of no-bake yumminess, these gorgeous valentine hearts are simple to make. Perfect treats to enjoy any time of day. The indulgent flavours are gorgeous, berry and chocolatey. Sweetened with maple syrup and vegan chocolate drizzle.
Equipment
- 2 x Mixing Bowls
- Wooden Spoon
- Heart Shaped Moulds
- Spatula
- Fridge
- Bain Marie
- Wire Rack
- Teaspoon
Ingredients
For the brownie base
- 1 Tsp Vanilla Extract
- 3-4 Tbsp Almond Milk
For the top layer
- 6 Tbsp Desiccated Coconut
To decorate
- 25g Vegan White Chocolate (broken up)
- Freeze Dried Raspberries
Optional garnish
- Edible Flowers
Method
- First make the brownie layer: Mix together the brown rice flour, ground almonds, cacao powder in a mixing bowl.
- Next, Melt the almond butter and maple syrup then pour into the bowl of dry ingredients along with the vanilla and almond milk. Mix with wooden spoon to combine then press into heart-shaped molds, Press with your hands/fingers to cover the base evenly.
- Then, mix together the desiccated coconut and beetroot powder in another mixing bowl then melt the coconut oil in a bain marie. Add the maple syrup and combine it all together until you create a sticky mixture.
- Spread this over the base in the heart moulds using a spatula and pack in tightly.
- Leave to set in the fridge for at least 3 hours.
- Meanwhile melt the coconut oil and chocolate for decorating in a bain marie.
- Once hardened, pop the hearts out of their moulds and place on a wire rack - drizzle over the chocolate with chocolate oil using a teaspoon. and scatter freeze-dried raspberries.
- Allow to chill a little more until ready to serve and enjoy!
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