Vegan Chocolate Coconut Hearts
- 1 tablespoon Ellie's Best pink pitaya powder
- ⅓ cup agave
- 1 ½ cups unsweetened shredded coconut
- 2 cups vegan chocolate chips (a 12 ounce bag)
- Temper the vegan chocolate chips by pouring 1 ½ cups of the vegan chocolate chips into the top of a double boiler (or into a dry metal bowl resting over a pot of boiling water).
- Heat over medium-low heat on the stove until the chocolate is 120º. If you don’t have a thermometer, just heat it until the chocolate is melted and hot to the touch. Remove from heat.
- Add the remaining ½ cup of vegan chocolate chips to the hot melted chocolate, and stir it in until it melts.
- Cover the bottom and sides of each cubby of heart-shaped silicone mold with chocolate. *To save time, you can skip the heart molds, and layer the chocolate and coconut mixture in a brownie pan lined with parchment paper. Then after chilling, just cut them into squares.*
- Freeze the heart-shaped silicone mold while you make the filling.
- Mix the agave and pink pitaya powder in a medium bowl.
- Add coconut and mix until it all sticks together and the pink color is fairly even.
- Press the coconut mixture into the molds lined with frozen chocolate, so that the coconut almost reaches the top of the molds, but not completely. Try to smooth the tops as flat as possible, while making sure there are no air pockets.
- Top each cubby with the remaining melted chocolate.
- Chill in the fridge for 2 hours, in the freezer for a half hour, or leave on the counter at room temperature for 5 hours to allow the chocolate to set.
- Pop each one out of the molds, but only once you’re sure they’ve completely solidified. And enjoy!
Recipe and photo by @vegandollhouse