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  • Writer's pictureLiz Hoobchaak

Strawberry Peppermint White Chocolate Hearts

These little chocolate hearts are the perfect treat for Valentine’s Day and are so easy to make with only a handful of healthy ingredients. They are sugar- free, sweetened with only strawberry purée and honey and have a hint of peppermint making them so delicious. 


4 oz cocoa butter, melted

2 tbsp honey or maple syrup 

3 tbsp cashew butter

5 drops of certified therapeutic food grade peppermint oil or extract 

8 strawberries, fresh or frozen

Juice from 1 lemon

Optional topping: dehydrated strawberries 

  1. Make the strawberry purée by simmering strawberries and lemon juice in a pan on low-medium heat for 10 minutes until macerated. Let cool and blend in a blender into a smooth purée. 

  2. Make the chocolate base by melting the cocoa butter on lowest heat until it becomes a liquid. 

  3. Whisk in the cashew butter, honey and peppermint until thoroughly incorporated. 

  4. Add in 2 tbsp of the strawberry purée. To avoid any strawberry seeds, you could strain purée but it’s not necessary. 

  5. Using a silicone candy mold tray, pour the mixture into the mold and freeze for 2 hours. Place silicone candy molds on a baking tray so it is easy to transfer them to freezer without spilling.

  6. Optional: put crushed dehydrated strawberries in the bottom of the mold for added color on top of chocolate. 

  7. Once frozen, pop chocolates out of the molds and keep in a freezer safe container. Enjoy straight out of the freezer.

Depending on the size of molds used, this recipe yields about 25-30 average sized chocolate candies. 

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