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Raspberry Amaranth Chocolate Hearts (vegan)

January 15, 2017 By Hana 14 Comments

Raspberry Amaranth Chocolate Hearts (vegan)

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.

Raspberry Amaranth Chocolate Hearts (vegan)Raspberry Amaranth Chocolate Hearts (vegan)

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.

Raspberry Amaranth Chocolate Hearts (vegan)Raspberry Amaranth Chocolate Hearts (vegan)Raspberry Amaranth Chocolate Hearts (vegan)

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.

Raspberry Amaranth Chocolate Hearts (vegan)Raspberry Amaranth Chocolate Hearts (vegan)Raspberry Amaranth Chocolate Hearts (vegan)

Raspberry Amaranth Chocolate Hearts (vegan)
 
Print
Author: Hana, Nirvana Cakery
Serves: 16 chocolate hearts
Ingredients
  • 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
Instructions
  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!
Notes
I've used silicone hearts shaped mould with individual hearts measure of 3cm.
3.5.3226

 

Raspberry Amaranth Chocolate Hearts (vegan)

Filed Under: All, Dairy free, Dessert, Gluten free, Vegan

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Comments

  1. Vicki says

    January 15, 2017 at 2:59 pm

    Ooh these look delicious! Where did you buy your silicone mould please? X

    Reply
    • Hana says

      January 15, 2017 at 3:39 pm

      Hi Vicki, thank you. I bought mine on Ebay, Amazon has really good selection too. Mine looked like brown heart with 10 heart shapes. xx

      Reply
  2. Sasha @ Eat Love Eat says

    January 15, 2017 at 4:26 pm

    Love these so much! Simple is often best, I find. That pink colour pops so much, wow! xx

    Reply
    • Hana says

      January 16, 2017 at 12:45 pm

      Thank 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

      Reply
  3. Sarah | Well and Full says

    January 16, 2017 at 1:44 pm

    These little hearts are absolutely gorgeous! It gets me excited for Valentine’s day, that’s one of my favorite holidays! :)

    Reply
    • Hana says

      January 16, 2017 at 2:52 pm

      Thank you so much Sarah! Yay, I’m so happy to hear that! x

      Reply
  4. Lix says

    January 16, 2017 at 3:47 pm

    My 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).

    Reply
    • Hana says

      January 18, 2017 at 9:52 pm

      Thank you so much Lix! They will taste just as good without the raspberries & I hope you both like them :)

      Reply
  5. Teresa says

    January 16, 2017 at 10:53 pm

    Once 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

    Reply
    • Hana says

      January 18, 2017 at 10:01 pm

      Teresa, 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

      Reply
  6. Michelle @ The Last Food Blog says

    January 17, 2017 at 5:23 pm

    Oh Hana, these are just gorgeous! Perfect for valentine’s day ;-)

    Reply
    • Hana says

      January 18, 2017 at 10:02 pm

      Thank you Michelle! They should do just fine :)

      Reply
  7. Silvia says

    February 6, 2017 at 2:03 pm

    Dear 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

    Reply
    • Hana says

      February 6, 2017 at 4:26 pm

      Hi 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

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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