Real Heart Candy Chocolates *sugar free

chocolate hearts

1/2 cup of coconut oil
1/2 cup of almonds
3/4 cup of cacao powder
1/2 cup of shredded, unsweetened coconut
1 teaspoon of maple syrup
2 teaspoons of almond butter
1/2 teaspoon of Madagascar vanilla paste
2 tablespoons of wildflower honey
1/4 teaspoon of cinnamon
1 teaspoon Maldon salt

In a medium sauce pan, over medium-low heat, melt the coconut oil.

In a food processor, finely chop the almonds and add them to the melted oil.  Add the cacao powder and shredded, unsweetened coconut.  You can use medium or large shreds.  Turn heat off and add maple syrup, almond butter (you can also use peanut butter), Madagascar vanilla paste, wildflower honey, cinnamon and Maldon salt and then wisk together.

The cinnamon highlights the other flavors in the chocolate. You can also add ¼ teaspoon of cayenne, chipotle or red pepper if you want your chocolate to have a kick.

Spoon the chocolate into a silicon mold.  I used a heart shaped mold.  Place in the freezer to set, this can take up to 1 hour.  Serve promptly after removing from the freezer, because they will start to melt.

chocolate mold

Cooking the chocolate will give them a really glossy look when they are set.

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