There is an unbelievable choice when it comes to Valentines related presents, but honestly – what will you do with a heart shaped mini singing fluffy toy for the rest of the year? When I was little and heard about this American tradition, I though it was a great excuse to let my mum know that I love her by purchasing a heart shaped porcelain trinket box every year. I much rather make presents now – who will object to sweet treats (unless you are one of those unfortunate people who have no sweet tooth)? It has been many years since I gave my mum anything heart shaped and so these are for her (figuratively speaking, since posting these to the Czech Republic would not work)! This year, we have created coconut and raspberry kisses for you to give as a gift or just enjoy on the day!

This recipe will make roughly 17-18 sweets

You will need

For the filling:
80g desiccated cconut (make sure it is not sweetened)
2 tablespoons of coconut oil
2 tablespoons of maple syrup
1 tablespoon of almond butter
1,5 tablespoon of freeze dried raspberry powder
65g cashews
Pinch of salt
A handful of roughly chopped whole almonds

For the coating:
73g cocoa butter
75g cocoa powder
2 tablespoons of maple syrup

For the filling, pop everything apart from the almonds into a blender and pulse until all is well combined, there are no large pieces of nuts and the mixture is starting to stick together
Spoon or pipe the mixture into silicone ice cube trays (we chose hearts) and top with the roughly chopped almonds
Freeze for 30 minutes or until they pop easily out of the ice cube tray

Whilst they are still in the freezer, gently melt the cocoa butter in a ban marie (a bowl over a pan of simmering water)
Once the butter has melted, combine with the other ingredients until smooth
Dip the frozen hearts in the chocolate
The topping will freeze on the hearts and once solid, you can dip them again for a nice thick layer of chocolate
We topped them with chopped pistachio to add colour
If you are using any topping, make sure you do this whilst the chocolate is still wet or the nuts will not stick


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