Gluten-free chocolate hearts

Dedicated to chocolate lovers…and all lovers too. Happy Valentine’s Day!


  • 85 g cacao butter
  • 1 vanilla bean, split lengthwise and scraped, seeds reserved
  • 28 g melted coconut oil
  • 57 g raw cacao powder
  • 39 g sugar powder sifted (you can use coconut sugar grinded in coffee grinder for no refined sugar and paleo version)
  • a few drops of vanilla stevia


  1. Firstly, you should be sure that all the dishes and all other kitchen equipment are completely dry.
  2. Put cacao butter in the pot over another pot of barely simmering water. The bottom of the pot with butter should be much higher than the water level.
  3. As the butter has melted, remove the pot from the heat and add the vanilla, coconut butter, raw cacao powder, liquid vanilla stevia and sugar powder. Mix everything by a stick blender.
  4. Pour chocolate in silicone molds and cool first at the room temperature and then refrigerate. Keep in the refrigerator in glass container.

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