I adore finding healthful ingredients, full of antioxidants, vitamins and all round nutritional goodness, weaving them together to create delicious, fun, healthy, indulgent treats. I created these for my own sweetheart this morning – they certainly are the perfect thing to gift to a friend or lover and really show that you care on so many levels. Enjoy and please do let me know how you get on.

From my heart to yours
Trinity

 

Makes: 12 chocolate lovehearts (approx)
Preparation: 40 minutes

Chocolate ingredients:
50g raw cocoa butter
50g raw cocoa powder
3 tablespoons raw coconut sugar
1 teaspoon vanilla extract

Filling ingredients:
70g blueberries (frozen works best for colour)
40g coconut butter
1 medjool date (pitted)

You will also need: A heart shaped chocolate mold with 12 hearts. You can use any chocolate mold shape if you’d prefer a different shape.

To make the chocolate:

'Shaving' the cocoa butter with a sharp knife

‘Shaving’ the cocoa butter with a sharp knife

Step One: ‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.

Step Two: Melt the cocoa butter. You can do this by leaving it in a warm place in a heat proof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.

Melting the cocoa butter in a heatproof glass dish heated in hot water

Melting the cocoa butter in a heatproof glass dish heated in hot water

The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.

Step Three: Add the coconut sugar to the melting cocoa butter during step two. The melting cocoa butter will help to soften and dissolve the sugar.

Step Four: When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.

 

Here’s the fun part!

Making chocolate hearts:

Place 1 teaspoon of your melted chocolate mixture into each heart shaped well. When you’ve put some in every heart, pop them into the freezer whilst you prepare and blend the filling ingredients.

Prepare the filling:

Blend all the filling ingredients together thoroughly and leave on the side whilst you make the chocolate.

A dollop of blueberry cream in each loveheart

A dollop of blueberry cream in each loveheart

Making chocolate hearts continued:
Take your hearts out of the freezer (after about 10 minutes worth of chilling) and place the blueberry filling into each one. This is slightly fiddly (I have a really good laugh doing it). Use a teaspoon and a knife to help the process… Take about ½ a teaspoon of filling and gently dollop it on top of the freshly chilled chocolate hearts. Aim right for the middle of the heart. You’ll find that some always hits the edges… simply tease it back with your knife to create a thin gap at the edges (you’ll see why next).

Take the rest of your melted chocolate (you should have some left – if not – make some more) and pour 2 or 3 teaspoons over each dollop. Place your tray of hearts straight into the freezer to help your chocolates set. This should be ready in about 15 minutes. You can also set them by leaving in the fridge or any cool place (but allow extra time for setting).

Enjoy and please do share. I love hearing feedback.

From my heart to yours
Trinity

Author bio:
I have always loved sharing food and showing others how tasty vegan, conscious food can be. After catering for retreats for years, I recently (and rather excitedly) published second book ‘Angelicious’. It’s brimming with vegan, gluten-free and free from refined sugar recipes for evolution. Find out more information here: www.trinityskitchen.com

For a video guide and demo on how to make your own chocolate
(the basic recipe as above – before adding the blueberries) check out my super quick video guide here:

Raw Chocolate Blueberry & Coconut Lovehearts (vegan)
 
Prep time
Total time
 
A delicious recipe for homemade chocolate, with video. Use a heart shaped chocolate mould and you have a perfect gift for your loved ones too.
Author:
Recipe type: Dessert
Cuisine: Chocolate
Serves: 12 lovehearts
Ingredients
Chocolate Ingredients:
  • 50g raw cocoa butter
  • 50g raw cocoa powder
  • 3 tablespoons raw coconut sugar
  • 1 teaspoon vanilla extract
Filling ingredients
  • 70g fresh blueberries (filling)
  • 40g coconut butter (filling)
  • 1 medjool date (pitted) (filling)
Instructions
  1. Step One: ‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
  2. Step Two: Melt the cocoa butter. You can do this by leaving it in a warm place in a heat proof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
  3. The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
  4. Step Three: Add the coconut sugar to the melting cocoa butter during step two. The melting cocoa butter will help to soften and dissolve the sugar.
  5. Step Four: When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.
Making chocolate hearts:
  1. Place 1 teaspoon of your melted chocolate mixture into each heart shaped well. When you've put some in every heart, pop them into the freezer whilst you prepare and blend the filling ingredients.
Prepare the filling:
  1. Blend all the filling ingredients together thoroughly and leave on the side whilst you make the chocolate.
Making chocolate hearts continued:
  1. Take your hearts out of the freezer (after about 10 minutes worth of chilling) and place the blueberry filling into each one. This is slightly fiddly (I have a really good laugh doing it). Use a teaspoon and a knife to help the process... Take about ½ a teaspoon of filling and gently dollop it on top of the freshly chilled chocolate hearts. Aim right for the middle of the heart. You'll find that some always hits the edges... simply tease it back with your knife to create a thin gap at the edges (you'll see why next).
  2. Take the rest of your melted chocolate (you should have some left - if not - make some more) and pour 2 or 3 teaspoons over each dollop. Place your tray of hearts straight into the freezer to help your chocolates set. This should be ready in about 15 minutes. You can also set them by leaving in the fridge or any cool place (but allow extra time for setting).

 

Raw vegan blue berry chocolates

Raw vegan blue berry chocolates

19 Comments

  1. lisa February 8, 2014 at 7:16 pm - Reply

    Triniyt,

    That looks so good. I love blueberries but will only eat organic ones so will be on the look out for them and will be making this next! Thank you for another amazing recipe

    • Trinity February 8, 2014 at 10:03 pm - Reply

      Organic – me too. I was really blessed to find these at the local health food shop today 🙂 I look forward to hearing how you get on with these ones. x

  2. […] | Trinityskitchen | Feb 10th […]

  3. Melissa February 11, 2014 at 9:43 pm - Reply

    These look and sound sooo awesome! 😀 Time to find some molds so I can make these…

    By the way, is cocoa butter pretty easy to find? Do you have to be in a health-ish store, or can you find them in typical grocery stores? Health-ish stores are all pretty far from me, unfortunately.

  4. Trinity February 11, 2014 at 9:57 pm - Reply

    Hi Melissa,

    Molds are pretty easy to come by on the internet. I found these in a local bakeware shop.

    Cocoa butter is unfortunately a bit of a speciality item and you need a fairly decent health food store to find it. I am really blessed and have an excellent shop just round the corner from my house here in Glastonbury – you can buy just about everything there. They do mail order (free delivery for orders over £45 too, which works out really good if you stock up): http://www.earthfare.co.uk/earthfare-tree-harvest-organic-raw-extra-virgin-cacao-butter-250g-500g-1kg-10kg/p2150

    I am guessing you are in the US though, so it probably won’t help.
    In the meantime – thanks for tuning in and sharing the energy… perhaps I’ll post something else soon that will be easier to find the ingredients for.
    with love
    x

  5. Petra August 7, 2014 at 9:18 am - Reply

    I am planning to make these this weekend but I haven’t received my cocoa butter yet. Is it possible to use coconut oil instead? It’s very meltedy but I guess it might work if we eat it qickly which will not be a problem.

    • Trinity August 7, 2014 at 9:30 am - Reply

      Hi Petra,
      You can use coconut, although as you rightly say they might get very meltey 🙂 Try eating them straight from the fridge or even freezer. Good luck.

  6. […] Raw Chocolate Blueberry & Coconut Lovehearts (vegan) […]

  7. […] here from @SentientChef in the shape of #Christmas #fruit ‘n’ #nut truffles and #Raw chocolate #blueberry and #coconut love hearts. I love the sound of a #vegan […]

  8. MICHELLE January 19, 2015 at 1:18 am - Reply

    These look DELICIOUS! And so professional. Thanks for sharing!

    • Trinity January 19, 2015 at 1:46 am - Reply

      Thanks for your comment too. Awesome to share these delights.

  9. Deryn @ Running on Real Food January 21, 2015 at 11:59 pm - Reply

    Beautiful! And perfect for a Valentine’s Day treat coming up 🙂 I love making chocolate at home but usually just use coconut oil, I’ll have to give it a try with the butter. Thanks!

    • Trinity January 22, 2015 at 2:17 am - Reply

      Great. Thanks for tuning in 🙂 The cocoa butter firms it up more. Cocoa butter needs a higher temperature before it melts compared to coconut butter.

  10. Lucie February 4, 2015 at 6:54 am - Reply

    These are so adorable! And the recipe is not too intimidating. I always thought making such chocolate treats had to be very complex. Thanks for the step by step instructions 🙂

  11. Audrey @ Unconventional Baker February 8, 2015 at 7:27 pm - Reply

    What a beautiful chocolate recipe, Trinity! Love the blueberry and chocolate combo and love the name too 🙂

  12. […] can’t believe I survived all these years without Trinity’s raw chocolate pralines. Unbelievably, they are really simple to make and taste so much better than the store-bought, sugar […]

  13. Vanessa January 17, 2016 at 8:24 pm - Reply

    How long will the chocolates last in the fridge or a deli case? With the fresh blueberries inside will they weep or make the chocolate break down faster or is this a treat that needs to be eaten on the same day because of fresh blueberries being inside?

    • I’ve never actually kept these for more than a few days, because they tend to be eaten so quickly. They do freeze for longer keeping, although fresh, I would probably recommend maximum one week, due to the fresh nature of the blueberries.

      • Vanessa January 18, 2016 at 7:32 am - Reply

        Thank you…I look forward to giving them a try soon.

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