Coconut Raspberry Hearts

I love easy and delicious vegan dessert. Especially raw vegan dessert, these are my favourite. Make these coconut raspberry dessert and you won’t regret! They require only 5 ingredients and they are super tasty!

If you want to bring those hearts to a next level, cover them or dip them in vegan white chocolate (recipe included below)! So easy, smooth, and sweet!

I always prefer making simple dessert when you only have to put a few basic ingredients together, blend them in a high-speed blender or a food processor, and create nice yummy dough!

To make these gorgeous hearts, you need shredded or desiccated coconut, frozen raspberries, freshly squeezed juice from one lemon, good-quality coconut oil (don’t be afraid of coconut oil, it’s very good for your health and has many health benefits), and sea salt (coarse Himalayan sea salt works the best).

And what is the magic about the vegan white chocolate, you might ask? Just in the case, you didn’t know you can easily make vegan white chocolate at home, I include the recipe below!

It can be easily done just by using raw cashews, cacao butter, vanilla extract, and coconut oil. Just remember that cashews need to be soaked overnight or boiled for at least 15-20 minutes. Only with soft cashews, you achieve smooth consistency of chocolate!

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Coconut Raspberry Hearts

Are you looking for something special for Valentine’s dessert? Try these super easy coconut raspberry hearts! Cover them with 4-ingredient vegan white chocolate and enjoy chilled! They are naturally gluten-free. If you like these coconut raspberry hearts raw, skip the chocolate!

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Course: Dessert, Snack

Cuisine: American

Keyword: coconut, raspberries, white chocolate

Prep Time: 15 minutes minutes

Chilling Time: 1 hour hour

Total Time: 15 minutes minutes

Servings: 12 hearts

Ingredients

To make coconut hearts:

• 1 1/2 cup shredded or desiccated coconut
• 1/2 cup frozen raspberries
• juice from 1 lemon
• 2 tbsp coconut oil melted
• pinch of sea salt

For white chocolate:

• 1/2 cup cacao butter
• 1/2 tsp vanilla extract
• 1/4 cup raw cashews boiled for 20 minutes or soaked overnight
• 2 tbsp coconut oil

Instructions

• Start making coconut hearts: Place all the ingredients to a blender and blend until the solid dough is formed.
• Put the dough on a clean non-sticky surface and roll it out with a rolling pin. With a heart-shaped cookie cutter cut out hearts.
• Place the hearts in a fridge while making white chocolate.
• Blend cashews in a blender or a food processor until completely smooth paste is formed. Set aside.
• In a heatproof bowl melt (don’t boil!) butter over a bowl with boiling water. Add blended cashews, coconut oil, and vanilla extract. Stir until smooth and firmed.
• Dip the coconut hearts in your white chocolate or cover them completely with the chocolate. It’s up to you!
• Put the hearts back in a fridge or freezer and leave them there for at least 1 hour.
• Enjoy!

Notes

You can freeze your hearts and leave them in your freezer up to 1 week.

Did you make this recipe? Don’t forget to tag me on Instagram @writtenbyvegan or use hashtag #writtenbyvegan or share it with your friends and family! You can also rate this recipe below! :)

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.