Strawberry Cashew Butter Chocolate Hearts
I'm sure most of you have enjoyed PB chocolate hearts, but have you ever had strawberry cashew butter filled chocolate hearts? It's definitely my absolute favorite combo! This recipe is very easy to make and is dairy, gluten, and refined sugar-free. These strawberry cashew butter chocolate hearts are the perfect healthier treat for Valentine's Day or a Galentine's day get together and they taste absolutely fabulous! They are so cute and have the prettiest pink filling too.
Equipment
- Heart shaped silicone molds
Ingredients
- 1 cup freeze dried strawberries
- 16 oz raw cashew butter
- 1/3 cup maple syrup
- 1 tbsp + 1 tsp melted coconut oil
- 3 tsp coconut flour
- 1 tsp vanilla extract
- 9 oz chocolate chips
- Natural festive sprinkles(optional)
Instructions
- In a small food processor, add the freeze-dried strawberries and then process until a powder forms. Set the strawberry powder aside.
- In a bowl, mix together the cashew butter, maple syrup, 1 tbsp melted coconut oil, and vanilla extract. Mix together well.
- Add in the coconut flour and strawberry powder and mix together until well incorporated.
- Add the strawberry cashew butter mixture to the heart molds and freeze for 1 hour.
- Melt the chocolate chips along with the remaining 1 tsp coconut oil either in a double boiler or in the microwave for 30-second increments.
- Take the strawberry cashew butter hearts out of the molds and dip in the melted chocolate and then place on a parchment paper lined sheet pan.
- Add some festive sprinkles on top and let the chocolate set. Cut off any excess chocolate around the hearts. Enjoy!