These pink chocolate hearts are the perfect homemade Valentine's Day treat! They have a dark chocolate shell and creamy pink coconut filling. This chocolate recipe is gluten free, dairy free, paleo and vegan friendly.
Who needs to buy a box of chocolates when you can make your own gorgeous chocolates from healthy, wholesome ingredients?!
These pink chocolate hearts are perfect for Valentines Day! They make a lovely homemade gift or personal treat that you can store in the fridge and eat throughout the week.
Better yet, these heart chocolates are actually healthy. They're made with minimally processed, healthy ingredients such as dark chocolate, coconut and naturally colored with beet powder.
Why You'll Love these Pink Chocolate Hearts
- Made with simple, wholesome ingredients
- Gluten free, dairy free, nut free and egg free - free from common allergens
- Paleo and vegan friendly
- Just 7 ingredients
Ingredients
Only a few simple ingredients are needed in this chocolate hearts recipe:
- coconut cream - just the thick cream from a can of coconut cream or full fat coconut milk
- maple syrup - or your favorite liquid sweetener
- vanilla extract
- unsweetened shredded coconut
- beet powder - to color the filling pink
- salt
- dark chocolate
How to Make Chocolate Hearts for Valentine's Day
These chocolate hearts are super easy to make - no baking or complicated steps required.
First, to make these hearts you'll need a silicone heart mold. If you don't have one, you can shape the filling by hand, freeze it, and then dip it in chocolate instead. However, this is a bit messier and you won't get clean cut edges. I used a heart mold, so I'll be sharing instructions for that.
Melt the dark chocolate in a small saucepan over low heat, stirring frequently so the chocolate does not burn.
Scoop about ½ tablespoon of the melted chocolate into 12 slots of your silicone heart mold. Use a small spoon to spread the chocolate to the sides of the mold, coating the entire base and sides in chocolate.
Set the leftover chocolate aside.
Place the mold in the freezer for at least 10 minutes to set. While the chocolate sets, make the filling.
Combine all filling ingredients in a small mixing bowl. Stir with a spatula or wooden spoon until well combined.
Grab the heart mold from the freezer and scoop the filling into the mold (on top of the chocolate). Each heart will need about ½ rounded tablespoon of the filling mixture. Using a small spoon, spread the filling to the sides of the mold and smooth the top. Leave a little room in each slot for the remaining chocolate.
Pour the remaining chocolate on top of the filling. If your chocolate has thickened, you can warm it back up on the stovetop, over low heat.
Once again, use your small spoon to spread the chocolate to the edges, creating a nice even layer and covering the filling completely.
Place the chocolate hearts in your fridge or freezer to set.
Once fully set, remove the hearts from the mold. You can leave them as-is, or decorate them.
I drizzled some white chocolate on top of the hearts and added a pinch of pink sprinkles. Just note, the sprinkles do liquify after a day, so don't add sprinkles if you plan on gifting the chocolates.
Storage
These chocolates need to be stored in the fridge. They can be left out for eating or gifting, but the coconut cream in the filling needs to be chilled after a few hours. They'll last well up to 2 weeks in the fridge.
For longer storage, place these pink heart chocolates in the freezer. Enjoy within 2 months.
FAQ
If you don't have a heart mold, you can make the coconut filling and shape it into hearts with your hands. Freeze the hearts, then dip them in melted dark chocolate.
These chocolates can be made keto friendly by swapping the maple syrup for a sugar free sweetener and using keto chocolate for the coating.
More Pink Recipes for Valentine's Day
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Pink Chocolate Hearts
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 12 hearts
Description
These pink chocolate hearts have a dark chocolate shell and naturally colored pink coconut filling. They're gluten free, dairy free, paleo and vegan friendly.
Ingredients
- 1 ⅓ cup dark chocolate chips
- ¼ cup coconut cream
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- ¾ cup unsweetened shredded coconut
- 1 tsp beet powder
- pinch of salt
Instructions
- Melt the dark chocolate in a small saucepan over low heat, stirring frequently so the chocolate does not burn. (Or you can melt the chocolate in the microwave at 20-30 second intervals, until melted.)
- Scoop about ½ tablespoon of the melted chocolate into 12 slots of your silicone heart mold. Use a small spoon to spread the chocolate to the sides of the mold, coating the entire base and sides in chocolate. You will have chocolate leftover after this, just set it aside.
- Place the mold in the freezer for at least 10 minutes to set. While the chocolate sets, make the filling.
- Combine the coconut cream, maple syrup, vanilla, shredded coconut, beet powder and salt in a small mixing bowl. Stir with a spatula or wooden spoon until well combined.
- Grab the heart mold from the freezer and scoop the filling into the mold (on top of the chocolate). Each heart will need about ½ rounded tablespoon of the filling mixture. Using a small spoon, spread the filling to the sides of the mold and smooth the top. Leave a little room in each slot for the remaining chocolate.
- Pour the remaining chocolate on top of the filling. If your chocolate has thickened, you can warm it back up on the stovetop, over low heat.
- Once again, use your small spoon to spread the chocolate to the edges, creating a nice even layer and covering the filling completely.
- Place the chocolate hearts in your fridge or freezer to set.
- Once fully set, remove the hearts from the mold. You can leave them as-is, or decorate them. I drizzled some white chocolate on top of the hearts and added a pinch of pink sprinkles. Just note, the sprinkles do liquify after a day, so don't add sprinkles if you plan on gifting the chocolates.
- Store chocolates in the fridge or freezer.
Notes
I used a silicone heart mold to make this recipe. If you don't have a heart mold, make the filling and use your hands to shape it into hearts. Place the heart fillings on a parchment-lined baking sheet and freeze them util solid. Then, dip them in melted dark chocolate.
Katie
My family and I adore these pink chocolate hearts! Enjoy!