Easy Valentine’s Day Dark Chocolate (Vegan)

With Valentine’s Day quickly approaching, I always get asked how to take our favourite ‘sweet treats’ and make them a whole heck of a lot healthier.

Chocolate, being a romance food, is often the top of that list. And it’s no wonder why!

It’s a very versatile treat that tastes good on it’s own (as this recipe is written), but also dripped, drizzled, or poured on pretty much anything.

Even more exciting? You may not have known this, but chocolate contains a chemical called phenylethylamine which helps our brain pump out feel-good hormones like endorphins! This doesn’t just make us happier and more receptive to love, but in turn, also helps with increasing our libido. Yay! 

Use the recipe below as written, or, if you don’t have any candy molds on hand, feel free to use this dark chocolate to coat your strawberries instead. Simply just ‘dip’ the clean, washed strawberries into the melted chocolate and then place on parchment paper and set in the fridge.

Now this recipe is:

  • Vegan
  • Gluten-free
  • Healthy
  • Easy to make
  • Sets fast
  • & it’s even kiddo approved!

 

Have fun making it and Happy Valentine’s Day!

Valentine’s Day Dark Chocolate

Prep Time
5 Minute

Cooking Time
5-10 Minutes

Yields
20-25 Servings

 

INGREDIENTS

  • 1 cup chopped cocoa butter
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1 pinch pink Himalayan salt

 

DIRECTIONS

STEP 1: Arrange your candy molds )or mini-cupcake liners) on a tray or plate. Create a double boiler by bringing a small pot of water to a boil, then add another small pot (or glass/ceramic bowl) on top, ensuring that the bottom of that pot or bowl is not touching the water.

STEP 2: Add the chopped cocoa butter to the pot, whisking as it melts. Once melted completely, whisk in the maple syrup, and then remove the top pot/bowl from the water and heat, and turn off the stove.

STEP 3: Whisk in the cocoa powder (ensuring no clumps) as well as salt and vanilla extract.

STEP 4: Pour chocolate liquid into a candy funnel and gently fill each candy mold (or mini-cupcake liner).

STEP 5: Place in the fridge to finish setting until they are hardened completely. 

 

ADDITIONAL NOTES:

  • It’s easiest to transfer the molds or cupcake liners if you place them on a tray or plate before filling.
  • I do recommend using a candy funnel with a stopper to easily fill your liners, though you can get creative by using a spoon if required.
  • If you don’t remove the pot from the water/heat fast enough, the cocoa butter will get too hot and it will become clumpy and unusable. Make sure to remove from heat as soon as you’ve mixed the maple syrup in.
  • We’ve been using the Organic Traditions brand of cocoa butter found HERE.
  • I recommend keeping them in the fridge even after they have set to keep them firm and prevent them from melting.

 

With love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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