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Valentine’s Day Raw Vegan Hearts


Here’s a very easy-to-make dessert recipe for Valentine’s Day that’s raw vegan and gluten-free. Actually, there are 2 serving ideas: the first one is to make small chocolates/truffles out of this delicious nutty mixture, and the second one – to use the dough as the crust for some yummy cups with chocolate ganache. You’ll need a food processor for this recipe.


1/3 cup of oat flour (or ground oats)
1/3 cup of nuts or seeds of your choice (I used almonds and sunflower seeds)
1/3 cup of shredded coconut
2 tablespoons of maple syrup
2 tablespoons of coconut oil
2 tablespoons of nut butter (I used tahini) – optional
Orange zest or candied orange – optional
Dried cranberries – optional

For the chocolate ganache (for 3 cups):

¼ cup of melted chocolate
1 teaspoon of coconut oil
Tablespoon of tahini – optional
Cranberries – optional
Shredded coconut – optional

Combine the oat flour, the shredded coconut and the nuts/seeds, and grind them

Add the coconut oil and the maple syrup. Optionally, add some tahini and orange zest (I used candied orange peel). Then grind again.

The mixture could seem a bit dry, but it should stay together when you press it. Once chilled, everything blends well and stays together.

For the cups:

Press about 2-3 tablespoons of the mixture to the bottom of the muffin cups. Then, put them in the freezer for 30-40 minutes.

Melt the chocolate, add some coconut oil and some tahini, mix everything well, and pour it onto the crust. Optionally, sprinkle with some cranberries and shredded coconut. Refrigerate for a few hours, or put it in the freezer for another 30-40 minutes. You can then store it in the fridge.

For the heart bites:

This step is optional: add some dried cranberries or some chocolate chips to the mixture and mix by hand.

Fill the molds with the mixture. Having wet hand helps a lot, or you can wrap some plastic foil around your finger.





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