Coffee Cream Choc Hearts

Coffee Cream Chocolate Hearts

PREP TIME: 10 minutes

COOK TIME: 5 minutes

SERVES: 10-12 depending on size of mould

You will need:

Chocolate Layer

1 cup raw organic cacao powder

1/4 cup raw organic cacao nibs

1/4 cup extra virgin coconut oil

1 tbsp organic coconut cream

1 tbsp natural maple syrup

Pinch stevia (optional)

Coffee Cream Filling

1 cup organic coconut cream

2 tbsp ground coffee

4 tbsp extra virgin coconut oil

2 tbsp natural maple syrup

Pinch stevia (optional)  

Let’s make it:

In a saucepan on low heat, melt together chocolate layer. Allow to cool for a few minutes while you spray the silicone moulds with coconut oil. Then, 1/3 fill moulds with chocolate layer and refrigerate allowing to set. Reserve remaining chocolate mixture for the top layer.

To make coffee cream, mix together ingredients in a blender, or by hand. Spoon onto set chocolate layer, leaving room for remaining chocolate and refrigerate to set, about 1-2 hours. Then, re-melt chocolate layer with some hot water, or in the saucepan again. Once melted, allow to cool for 5 or so minutes then fill remaining space in silicone mould. Refrigerate for a further 3-4 hours to ensure completely set. Store in an airtight container.

Accredited Practicing Clinical Nutritionist Adelaide & Canberra.