I’m happy to be working with Amore di Mona vegan allergy-friendly chocolate yet again to bring you some new Valentine’s Day themed recipes and I’m starting today with these delicious beautiful Raspberry Amaranth Chocolate Hearts.
It might be too early for Valentine’s Day kind of post, but I thought everyone could do with little Love hearts in January amongst all of the New Year’s resolutions, goals, detoxes….you’ve got to sneak some chocolate in at some point. Just look at these gorgeous little things, plus they couldn’t be more simple to make.
Originally my plan was to make quinoa chocolate bark, but I couldn’t popped quinoa the way I would have loved to and as I started working on the recipe my new heart shaped silicone mould just arrived in the post. So I swapped quinoa for amaranth and chocolate bark for the heart shapes. And I couldn’t be happier with the result.
3 ingredients is all you need to make this recipe – dark chocolate, popped amaranth and dried raspberries, dried rose petals if you like to make it extra special and silicone hearts shaped mould. Simple and so effective. And did I say they taste utterly amazing?
Popping amaranth is a breeze and gives these hearts lovely twist and lightens up the texture. Dried raspberries give it a little zing and so do the rose petals. I’m so happy how these turned out, simplicity at it’s best.
Love is in the air…….
Special thank you to Amore di Mona for sponsoring this post.
- 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
- 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.
- Prepare the silicone mould, freeze dried raspberries and rose petals. Blend some of the dried raspberries into fine powder.
- Finely chop the chocolate, place into a bowl and gently melt in a double boiler or microwave.
- Stir in 1tbsp of amaranth at the time to achieve the right consistency. Add pinch of sea salt.
- Carefully spoon the mixture into each of the heart shapes until full.
- Top with freeze dried raspberries, raspberry powder and rose petals.
- Place into freezer for about 10 minutes until set.
- Remove from the moulds and enjoy!
Vicki says
January 15, 2017 at 2:59 pmOoh these look delicious! Where did you buy your silicone mould please? X
Hana says
January 15, 2017 at 3:39 pmHi Vicki, thank you. I bought mine on Ebay, Amazon has really good selection too. Mine looked like brown heart with 10 heart shapes. xx
Sasha @ Eat Love Eat says
January 15, 2017 at 4:26 pmLove these so much! Simple is often best, I find. That pink colour pops so much, wow! xx
Hana says
January 16, 2017 at 12:45 pmThank you so much Sasha, I’m so happy you love these so much! Yes, simple is always the best, but often difficult to achieve! xx
Sarah | Well and Full says
January 16, 2017 at 1:44 pmThese little hearts are absolutely gorgeous! It gets me excited for Valentine’s day, that’s one of my favorite holidays! :)
Hana says
January 16, 2017 at 2:52 pmThank you so much Sarah! Yay, I’m so happy to hear that! x
Lix says
January 16, 2017 at 3:47 pmMy goodness, these look delicious! Adding it to my endless list of things I want to make that my mom can also eat (though to be fair, I’d have to swap the raspberries for her; I love them but she hates them, haha).
Hana says
January 18, 2017 at 9:52 pmThank you so much Lix! They will taste just as good without the raspberries & I hope you both like them :)
Teresa says
January 16, 2017 at 10:53 pmOnce again very happy to be one of your lucky friends and chief tasters! :-) These are every bit as delicious as they look! Can’t wait to have a go myself at popping that amaranth! Raspberry & chocolate is one of my all-time favourite flavour combos and the texture of the popped amaranth really adds something special to these sublime choccie delights… YUM! X
Hana says
January 18, 2017 at 10:01 pmTeresa, thank you so much for this lovely comment! As always it’s such a pleasure sharing some of my creations with you! Thank you! xxx
Michelle @ The Last Food Blog says
January 17, 2017 at 5:23 pmOh Hana, these are just gorgeous! Perfect for valentine’s day ;-)
Hana says
January 18, 2017 at 10:02 pmThank you Michelle! They should do just fine :)
Silvia says
February 6, 2017 at 2:03 pmDear Hana,
This recipe is really cute and I am going to try it! Do you think I could use bought puffed quinoa? I read your comment about making a mess and I already do so much cleaning … 😤😆
Also, to let you know, I found your blog just yesterday. It is great, I’ll be coming back.
Kind regards from Lisbon, Silvia
Hana says
February 6, 2017 at 4:26 pmHi Silvia, so lovely to have you here! Yes, you can use puffed quinoa, it will definitely save you the mess from puffing the amaranth :) Sending much Love from London! xx