Oh, Valentine’s Day. A day I never have really celebrated. Even since I’ve been with my guy, Zach, we’ve always had other things going on. Last year, we moved on Valentine’s Day. This year, we are moving that weekend again to a much cheaper place so we can save money, get our debt down, and generally be more responsible. We are going to try to make time to see Mistress Ginger, a vegan singer, dancer, actress, and chef perform at her Valentine’s Day performance. She is fabulous and wonderful. Also fabulous and wonderful are these chocolate hearts:
This year, I wanted to try to create an easy, yummy dessert to share with you guys so you can make it for Valentine’s Day. There is no surprise here, it features peanut butter, but you can do whatever you want with this recipe. As long as you have the basics, you can fill it with whatever your heart desires. 🙂
The hearts are made from a combination of melted chocolate, coconut oil, and almond milk. I initially just did melted chocolate but it was kind of hard and not a very creamy, easy bite. It was good, but I knew I had to make it a bit more accessible. So, I experimented and this mixture is on point! These hearts I made are filled with a variety of things. One is filled with crunchy peanut butter and some sweet strawberry jam, another is filled with rice crispy cereal and peanut butter, and then one I made for my husband that is filled with coconut flakes and lingonberry jam (which is so tasty!).
You could do so many things. Do some spicy chili powder. Create some delicious date caramel or put a chocolate liqueur inside. My favorite was the peanut butter and rice crispies. Such a nice crunch and flavor! It took me back to Reese Cups and Crunch bars. Except these are vegan!
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- bag of vegan semi-sweet chocolate (12 oz bag)
- 3 tbsp almond milk (more as needed)
- 2 tbsp cocount oil
- Melt the chocolate chips in 30 second increments, stirring after every time until it is melted and stirs smooth.
- Mix in the milk and coconut oil with a spoon until smooth.
- Pour into a silicon mold or parchment paper lined cupcake pan and fill about halfway, add your filling, may it be peanut butter, a jam, rice crispies, nuts, etc. and then cover that with more chocolate
- Place into the freezer for an hour and check to see if they are hardened. If so, it is time to enjoy!