Looking for something sweet and decadent to surprise your better half on Valentine’s Day? Look no further because these raw chocolate hearts will make that special someone fall in love with you even more!

No need to buy flowers, perfume nor jewellery cause the way to someone’s heart is truly through their stomach. Share these chocolate hearts with whoever you want: your partner, your best friend, your colleagues…let’s celebrate love in all forms!

(10 servings approximately)


For the base:

¾ cup raw cashews.

½ cup Popcorn Shed’s Mini Pop! Sweet & Salty flavour, ground into a coarse flour.

½ cup rolled oats.

4 tablespoons coconut oil, melted.

4 Medjool dates, pitted.


For the chocolate filling:

2 cups raw cashews, soaked overnight.

½ cup full-fat coconut milk.

½ cup pure maple syrup.

¾ cup raw cacao powder.

½ cup coconut oil, melted.

1 teaspoon pure vanilla powder.

- For the chocolate topping:

200 g dark chocolate, chopped.

2 tablespoons melted coconut oil.

Popcorn Shed’s Union Shack cherry bakewell gourmet popcorn.


First of all, we need to prepare the base so it chills in the fridge and firms up.

For the base simple pulse cashews, oats and popcorn in your food processor until a coarse flour forms. Add in chopped dates and coconut oil, and process until the mixture is fully combined. Press into a heart-shaped silicone muffin tin and let it set in the refrigerator while we prepare the chocolate filling.

To make the filling, drain well cashews and discard the soaking water. Place them in your food processor and mix with the full-fat coconut milk until a creamy mixture forms. Add in maple syrup, raw cacao and vanilla powder and process again until well combined.

Gradually pour in the melted coconut oil and process until the mixture looks creamy and soft.

Fill each cavity with the chocolate cream, gently smooth the tops and transfer to the freezer until very firm. It’s very important that cakes have hardened before unmolding.

For the chocolate topping simply melt the dark chocolate in a double boiler, stir in the coconut oil until mixture looks glossy and dip each chocolate heart into the ganache.

Immediately place a few popcorn on top so they adhere to the chocolate topping.

Store cakes in an airtight container in the refrigerator and allow them to thaw at room temperature for approximately 30 minutes before serving.




Recipe by Gemma Gonzalez, author of the blog Cinnamon Girl.

Blog: http://cinnamongirldelights.blogspot.com/

Instagram: https://www.instagram.com/cinnamongirlbcn/


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