Raw Vegan Chocolate Caramel Hearts

I’m not a romantic. If you’re my boyfriend, you’re lucky if I remember your birthday. Chances are, I won’t remember our anniversary, when we met, when we first kissed, held hands or other dates with any romantic significance.

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Ok, I’m not literally that bad. If we’ve been together long enough (say, three years), I’d probably remember your birthday. But I probably won’t remember your phone number. Isn’t that’s what contact lists are for, anyway?

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In saying that, I do cook chocolate hearts for my dearest once in awhile. When the stars are aligned I feel like whipping up some bittersweet chocolate love for him. Like tonight. You don’t need to be a romantic to make chocolates for your loved one. Or do you?

Why I love these chocolate hearts

Although you don’t need any excuse to eat chocolate, here are some, just for fun. These raw vegan chocolate caramel hearts are intensely chocolatey (almost bittersweet) with a nice sweet caramel centre. They are refined sugar-free and contain more antioxidants than your normal chocolate bar. The chocolate is made with raw cacao, which is from unroasted cocoa beans and is the purest form of chocolate you can consume. Romantic or not, this is love.

Raw Vegan Chocolate Hearts With Caramel Centre
Recipe Type: Dessert
Author: Keren
Prep time:
Total time:
Serves: 30 hearts
  • Chocolate
  • 1/3 cup raw cacao powder
  • 1/2 cup coconut oil, liquid
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract (organic and alcohol free if possible)
  • Caramel
  • 5 medjool dates, pitted
  • 3 heaped tsp cashew butter
  • a pinch of sea salt
  • 2 tsp water
  1. For the chocolate, whisk all chocolate ingredients in a bowl.
  2. For the caramel, add all ingredients in food processor and process until smooth.
  3. To make the chocolate hearts, add 1 tsp of chocolate into heart shaped silicon mould, add 1/8 tsp of caramel and fill the remaining space with extra chocolate.
  4. Plate in the refrigerator for at least a couple of hours to set. Serve.
  5. These chocolates will melt at room temperature so keep them in the fridge until the second you want to eat them.

Note: Quality ingredients are the secret for a delicious raw dessert. Make sure you buy the best you can afford. I used Loving Earth cacao powder; JaxCoco coconut oil, organic and alcohol free vanilla extract; and cashew butter from Naturals by Melrose.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and don’t forget to share a picture on Instagram and tag me. I’d love to see your creation.


With love,

Keren x 

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