Cinnamon Crème Chocolate Love Hearts

At som point this year I’ll be releasing my latest book; a recipe collection consisting entirely of healthy chocolate and cacao recipes. This has been a project of mine for the last couple of years, and I am very excited to share it with the world. In the meantime, I’ll be sharing some of the recipes from the book here on my website, and on Instagram. I hope you’ll love this recipe, and share it with someone you love and appreciate (maybe that person is yourself).

INGREDIENTS

1 cup cashews, soaked for 2-4 hours

1 cup coconut cream

1/4 cup maple syrup

1/2 tsp vanilla bean powder

1 tsp cinnamon

Pinch of sea salt

1 bar (100grms) of your favourite dark chocolate (or make your own by combining one part each of cacao paste, coconut oil, cacao powder and maple syrup)

DIRECTIONS

1. Gently melt your chocolate. This is best done by breaking the chocolate into small pieces and placing it in a small glass bowl. Add hot water to another, larger bowl (about 1/3 full). Place the smaller bowl with the chocolate in the water. Stir every now and then until all the chocolate is melted.

2. Add 1 tbsp melted chocolate into each of the moulds you are using (these should be small, bite-sized moulds). Spread the chocolate evenly around the moulds, making sure you also cover the sides of the moulds. Place in the freezer to set.

3. Add all ingredients for the cream filling to a high speed blender and blend until smooth. Add a little water (only) if needed to blend.

4. Fill each mould 3/4 full with the cinnamon cream. Place in the freezer until solid. 5. Add a final layer of melted chocolate on top, then place the chocolates back in the freezer or fridge to set.

The chocolates are best stored in the fridge or freezer, as they may melt in room temperature.