Homemade Dark Chocolate Raspberry Hearts
For Valentine’s Day this year, consider making your sweetheart (or yourself!) some homemade dark chocolate candies. This simple recipe uses only three ingredients to make Chocolate Raspberry Hearts that are the perfect sweet treat. Vegan, dairy-free, paleo, and naturally gluten-free.
I eat chocolate pretty much every day of the year, but these little candies are so easy to make and can be a little sweet treat for a holiday or special occasion.
Back when I was studying nutrition and food science a few years ago, I had the pleasure of taking a whole lab around making chocolate. It was the best day ever! We spent the full three hour lab session learning about chocolate and how to make various chocolate treats.
So, today’s recipe for homemade Dark Chocolate Raspberry Hearts is based on that training, plus years and years of enjoying chocolate. I am a true chocolate lover. Do you feel the same way?
You really only need three ingredients for these homemade chocolate candies, and you can adapt it to your needs. For instance, if you don’t like raspberry flavor, you could use peppermint, lemon, or whatever you like. You can also make the candies sweeter or less sweet depending on how dark your chocolate chips are.
If you are a true candy maker, you will want to use a double-boiler to melt your chocolate. But, I learned from my food science professor that it’s okay to use the microwave too. So, that’s what I do.
Place the chocolate chips and coconut oil in a microwave-safe bowl.
Microwave the chocolate chips and coconut oil in 30-second batches, stirring between each round. You may have to do this for 3-5 rounds to get the chocolate completely melted and thin enough to pour into your molds.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Stir in the raspberry flavoring. Now it’s time to transfer the melted chocolate into your molds. I like to use a small spoon to fill the heart molds.
Place the molds in the freezer to set for at least 30 minutes. Then, remove the dark chocolate hearts from your molds and serve chilled or at room temperature.
Yes, you can! I like the Lily’s brand.
Yes, you can. I use the microwave because I don’t have a double boiler.
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I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- 1 teaspoon raspberry flavor
- Place the chocolate chips and coconut oil in a microwave-safe bowl.
- Microwave the chocolate chips and coconut oil in 30-second batches, stirring between each round. You may have to do this for 3-5 rounds to get the chocolate completely melted and thin enough to pour into your molds.
- Stir in the raspberry flavoring.
- Next, place the molds on a baking sheet and use a spoon to fill each mold with the chocolate mixture. You should have enough chocolate to make between 20-22 hearts.
- Then, place the molds into your freezer for at least 30 minutes to set.
- Once the chocolate hearts have set, you can remove them from the molds. Serve the hearts at room temperature or chilled.
- Store your chocolate hearts in the refrigerator for up to 10 days.
- Feel free to substitute the raspberry flavoring with any other type of flavoring you like, including lemon, peppermint, or cinnamon.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Keywords: homemade chocolate candy, chocolate hearts, raspberry chocolate candy
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