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.
Ingredients:
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
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.
Make the chocolate base by melting the cocoa butter on lowest heat until it becomes a liquid.
Whisk in the cashew butter, honey and peppermint until thoroughly incorporated.
Add in 2 tbsp of the strawberry purée. To avoid any strawberry seeds, you could strain purée but it’s not necessary.
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.
Optional: put crushed dehydrated strawberries in the bottom of the mold for added color on top of chocolate.
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.