Chocolate Hearts (paleo, gluten free, dairy free)

February 11, 2015

Here is a little sweet treat to enjoy this week.
We won't talk much about the big V word...but feel free to delve into the yumminess whether you are celebrating or not this week.

Chocolate Mousse Hearts

Chocolate Mousse


1 tin of coconut milk (refrigerated over night)
1/4 cup of maple syrup
1 tsp vanilla essence
1/4 cup of cocoa

What to do

1. Skim of the separated white coconut cream.
2. Beat in mixer until it stiffens and whips up.
3. Gradually add remainder of ingredients until it resembles chocolate mouse.
4. Refrigerate and enjoy as a dessert in itself. Or turn it into an icy treat.

Whipped coconut cream, add cocoa,
maple syrup and vanilla.
Chocolate Mousse

Chocolate Hearts


1 batch of chocolate mousse
1 cup of dark chocolate chips
2 tbsp of coconut oil

What to do

1. Divide mousse into silicon molds. I had a pretty heart shaped mold, but normal cupcake shape would work.
Heart molds!
2. Freeze for a few hours until solid.
3. Melt chocolate chips and coconut oil in microwave. Mine took approx 3mins on 50%. Stir regularly and monitor carefully according to your microwave potential.
4. Upend silicon mold and quickly dip each heart into the chocolate. Coat well.
5. Place chocolate covered hearts on baking paper and refreeze briefly.
6. Serve with berries!
Serve with berries.
With a bit more time on my hands at the moment I am working on my food styling and photography. So please bear with me as I experiment!
Greater love has no one than this,
 that he lay down his life for his friends.
John 15:13 NIV

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A photo posted by Kate Eastman (@makeitbakeitfakeit) on