Raspberry Amaranth Chocolate Hearts (Vegan)
3 ingredients is all you need to make this recipe – dark chocolate, popped amaranth and dried raspberries. You can add dried rose petals if you like to make it extra special as well as create heart shapes with a silicon mold. Simple and so effective. 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 - simplicity at it’s best.
Love is in the air…….
INGREDIENTS
2tbsp raw amaranth
100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
pinch sea salt
Topping:
freeze dried raspberries
raspberry powder
dried rose petals
INSTRUCTIONS
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 we 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 it's difficult to keep an eye on it once covered. Experiment with what works best for you.
Prepare the silicone mold, 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 molds and enjoy.
NOTES
Silicone hearts shaped molds with individual hearts measure of 3 cm were used.
Visit Nirvana Cakery for more wholesome, seasonal, plant based and gluten free recipes.
