Fudgy Chocolate Hearts

Makes about 8-10 hearts

INGREDIENTS⠀

  • 80g raw cashew nuts (soaked overnight with a pinch of salt or for 4 hours in boiling water, rinsed and strained)⠀

  • 85g coconut cream (I like Biona)⠀

  • 45g melted coconut butter/odourless and flavourless coconut oil (you can also use coconut oil if you don’t mind having a coconut flavour)⠀

  • 45g cacao powder⠀

  • 6 Medjool dates soaked in hot water for 1 hour then strained⠀

  • Pinch sea salt⠀

METHOD⠀

  1. Place all the ingredients in a powerful blender. Blend and scrape down the sides or use the tamper to push the mixture down. Continue to blend and scrape sides until well mixed.⠀

  2. Scrape mixture into a lined tray or tin. I use my two pound loaf tin.⠀

  3. Place on the freezer for 2 hours.⠀

  4. Once hard enough take your heart shape cookie cutter and press out the shapes. You could just cut into squares instead.⠀

  5. Place the hearts onto a plate and store in the fridge. Or store in a storage pot using baking parchment to divide the layers. Use within one week, but I doubt they will last that long!⠀

Fudgy Chocolate Hearts
Sweet Things, VeganHanna Mathilde