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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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.