Raspberry Amaranth Chocolate Hearts (vegan)
Serves: 16 chocolate hearts
  • 2tbsp raw amaranth
  • 100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
  • pinch sea salt
  • Topping:
  • freeze dried raspberries
  • raspberry powder
  • dried rose petals
  1. Heat up deep medium size pot and lower the temperature to medium. Add 1tbsp of amaranth and stir or toss continuously until most of the grains have popped. It will look white once ready and only takes few seconds, don't let it start to brown. Scoop into a bowl and repeat with the next 1tbsp of amaranth. You will need 4tbsp for the recipe, but I recommend to make more and save some for later. It's messy and expect some of the amaranth to come out of the pan. You could use lid if you like, but I find it's difficult to keep an eye on it once covered. Experiment with what works best for you.
  2. Prepare the silicone mould, freeze dried raspberries and rose petals. Blend some of the dried raspberries into fine powder.
  3. Finely chop the chocolate, place into a bowl and gently melt in a double boiler or microwave.
  4. Stir in 1tbsp of amaranth at the time to achieve the right consistency. Add pinch of sea salt.
  5. Carefully spoon the mixture into each of the heart shapes until full.
  6. Top with freeze dried raspberries, raspberry powder and rose petals.
  7. Place into freezer for about 10 minutes until set.
  8. Remove from the moulds and enjoy!
I've used silicone hearts shaped mould with individual hearts measure of 3cm.
Recipe by Nirvana Cakery at https://nirvanacakery.com/raspberry-amaranth-chocolate-hearts/