RASPBERRY AMARANTH CHOCOLATE HEARTS (VEGAN)
3 ingredients is all you need to make this recipe – dark chocolate, popped amaranth and dried raspberries, dried rose petals if you like to make it extra special and silicone hearts shaped mould.
Simple and so effective.
And did I say they taste utterly amazing?
Popping amaranth is a breeze and gives these hearts lovely twist and lightens up the texture. Dried raspberries give it a little zing and so do the rose petals. I’m so happy how these turned out, simplicity at it’s best.
Love is in the air…….
2tbsp raw amaranth
100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
pinch sea salt
freeze dried raspberries
dried rose petals
Heat up deep medium size pot and lower the temperature to medium. Add 1tbsp of amaranth and stir or toss continuously until most of the grains have popped. It will look white once ready and only takes few seconds, don't let it start to brown. Scoop into a bowl and repeat with the next 1tbsp of amaranth. You will need 4tbsp for the recipe, but I recommend to make more and save some for later. It's messy and expect some of the amaranth to come out of the pan. You could use lid if you like, but I find it's difficult to keep an eye on it once covered. Experiment with what works best for you.
Prepare the silicone mould, freeze dried raspberries and rose petals. Blend some of the dried raspberries into fine powder.
Finely chop the chocolate, place into a bowl and gently melt in a double boiler or microwave.
Stir in 1tbsp of amaranth at the time to achieve the right consistency. Add pinch of sea salt.
Carefully spoon the mixture into each of the heart shapes until full.
Top with freeze dried raspberries, raspberry powder and rose petals.
Place into freezer for about 10 minutes until set.
Remove from the moulds and enjoy
Silicone hearts shaped molds with individual hearts measure of 3 cm were used.
Visit Nirvana Cakery for more of Hana's wholesome, seasonal, plant based and gluten free recipes.