If you haven’t picked up on this yet, let me spell it out. I L-I-K-E chocolate. Well, I like-like chocolate. It’s my go-to treat. All chocolate errrythang. This Valentine’s Day, though, I’ve probably told Jaryd 10 times not to get me chocolate. I know, who even am I? I’m trying to keep it healthy, people!!
Here’s what I love about these chocolate coconut candies. You make them yourself. They are adorably heart shaped. They have that dark chocolate taste that knocks out your sweet tooth. AND the sea salt is MANDATORY in this recipe because sea salt chocolate is what dreams are made of. FYI.
After we took these from the freezer, Jaryd and I put these babies away like it was our job. We left two that we just couldn’t bring ourselves to eat. It’s like when you’re eating peanut butter straight from the jar and you look down and there’s only one scoop of peanut butter left so you immediately put the lid on and put it away so you don’t have to say to yourself that you finished off the jar of peanut butter.
jk I neeeeever do that.
We saved two hearts to make us feel better about ourselves. Well, not saying who, but someone ate both hearts in secret leaving the other person to come to the fridge only to whimper and yell, “Where did the chocolates go?!!” Like I said, not saying who…
But it was Jaryd. Jaryd ate them.
This is a 10 minute recipe and sooo fun and easy!! Here’s how you make Chocolate Coconut Heart Candies:
In a bowl, whisk together the coconut oil, almond butter, vanilla extra, sea salt, and agave.
Add the shredded coconut and cocoa to the bowl.
Whisk that baby up.
Spoon the batter into your molds and sprinkle the remaining sea salt on top of each heart. Like I said, MANDATORY step!!
Also, I highly recommend silicone pans for these because then they just pop right out. This was my first time ever using silicone and it was the best. I got these on Amazon, but I’ve definitely seen similar ones at IKEA or I’m sure Target has something that would work!
Pop these in the freezer for at least an hour. If you are using a silicone mold, you may want to place the mold on a hard surface such as a cutting board or in a metal sheet pan before putting them in the freezer. This will help keep everything flat.
Keep them in the freezer for at least and hour and the’ll just pop right out of the mold!
Store them in the fridge!
- 1/2 cup coconut oil, melted
- 1/4 cup almond butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 3 tablespoon agave nectar
- 3 tablespoon unsweetened cocoa
- 2/3 cup unsweetened shredded coconut
- 1/8 teaspoon sea salt for sprinkling pre-freezing
- Whisk together the melted coconut oil, almond butter, vanilla, sea salt, and agave nectar.
- Then, add the cocoa and shredded coconut.
- Whisk until combined.
- Spoon the batter into heart shaped molds.
- Sprinkle the remaining sea salt on top of the hearts.
- Place the molds in your freezer for an hour and then transfer to the fridge.
Serving (1 heart): Calories 179; Fat 16.8g (Sat 14.3g); Protein 1g; Carb 7.5g (net carb 5.7g); Fiber 1.8g; Sodium 43mg
- Serving Size: 6
- Calories: 310
- Sugar: 4g
- Sodium: 154mg
- Fat: 31g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 4g
I looove this recipe. So excited to make them again!! Enjoy! xo