Chocolate Raspberry Hearts

Valentine’s Day is looming and wouldn’t it be great to create something special to celebrate? How about a tasty Chocolate Heart Cookie that you could give to a loved one, that just so happens to be both Vegan and Gluten Free?

Sweetened with Brown Rice Syrup and naturally occurring sugars, you could use this recipe as a basic cookie for any other occasion too. It’s easy to roll out and cut into any cookie shape and keeps well for 5-7 days.

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Ingredients

For 12 Serving(s)

chocolate hearts

  • 1 tbsp Flaxseed mixed with 1 tbsp Water
  • 3 tbsp Agave Syrup/Maple Syrup
  • 50 Grams Ground Almonds
  • 50 Grams Tapioca Flour
  • 35 Grams Dairy Free Butter
  • 1 tbsp Cacao Powder
  • 1 tsp Vanilla Extract

Icing

  • 60 Grams Chopped Dates
  • 1/2 cup Water
  • 2 tbsp Agave Syrup/Maple Syrup
  • 1 tbsp Cacoa Powder

Chocolate Raspberry Hearts Directions

Mix the agave or maple syrup in to the flax and water.

Mix the ground almonds and flour together in a bowl. Using a knife, add the dairy free butter and cut in to the dry ingredients to distribute well, creating fine breadcrumbs. You could use your fingers to rub it in, but the dairy free butter does tend to be quite soft and it can be easier with a knife. Stir in the cacao powder.

Add the syrup and flax mix and stir until well combined. You may need a splash more of water. Wrap in cling film and place in the fridge for an hour, to firm up.

Using 2 sheets of cling film, place the dough in the middle and roll out to just thicker than a £1 coin. This makes it much less messy and you won’t need to add any extra ingredients to stop it sticking. Using a heart cookie cutter (or other shape), cut out 12-15 shapes and place on the baking tray.

Bake for 8-10 minutes until just lightly coloured, these cookies are best a little soft. Leave to cool.

To make the icing, heat water, syrup and dates together and simmer gently for 10 minutes, until thick and syrupy. Using a mini food processor or hand blender, process to make a thick paste. Stir in the cacao powder and mix until smooth.

Spread the paste on to the biscuits, leaving a thin border around the edges. Sprinkle with the freezer dried raspberries and give to a loved one!

Recipe notes

Freeze Dried Raspberries for decoration

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