Raspberry & Peppermint Coconut Butter Hearts

coconut butter hearts

To create something beautiful & delicious, often times you need only a couple of simple ingredients. A while ago I got a heart-shaped silicone mold as a gift and I finally decided to put it to use. So today I’m sharing a very special recipe – refreshing raw vegan raspberry & peppermint coconut butter hearts. Yes, they’re completely wholesome but apart from that – these candy-size coconut butter hearts make a beautiful addition to any celebration and a gift (for yourself and others). ❤

When it comes to coconut, you can get a whole lot of stuff out of it – shreds, milk, water, oil, cream and butter (maybe there’s even more!). But sometimes it’s hard to tell the difference which is which, especially when it comes to coconut oil and coconut butter. So how are they exactly different?

Coconut oil is pure fat – it’s extracted from a whole coconut. Coconut butter instead is made from coconut flesh and carries both the oil and the fibrous part. Think of it the same way as, for example, almond oil vs almond butter – butter is much closer to a whole food and still has vitamins, minerals, and fiber. Oil, on the other hand, is just pure fat which is not a health food but still good for purposes like cooking and baking, for example.

Although you can buy coconut butter in a store, it’s so easy and cheap to make it home from coconut shreds. Just like with any other nut or seed butter, all you need is a good food processor and a bit of patience. In a room temperature, coconut butter is liquid at first, but when stored in a freezer or refrigerator, it gets hard – that’s why it’s perfect for creating beautiful shapes and forms with silicone molds.

You could make all the coconut butter hearts white but I decided to add a little creative twist and color. So in a collaboration with Urban Food which produces 100% pure plant powders, I’ve created raspberry flavored and peppermint flavored coconut butter hearts. But feel free to use your imagination and try out any other plant powders for different flavors and colors. The base of these hearts is made from cashews and dates – a simple yet delicious & wholesome combination.

But now let’s get to the recipe. 🙂

coconut butter hearts

coconut butter hearts

coconut butter hearts

coconut butter hearts

coconut butter hearts

coconut butter hearts

coconut butter hearts

coconut butter hearts

Raspberry & Peppermint Coconut Butter Hearts

Makes 28 hearts (around ice-cube sized)

Ingredients

Heart-shaped silicone molds (my mold could fit 1 tbsp of liquid per cavity; you can also use any other shape silicone molds)

For the regular base:

  • 1/2 cup (75 g) cashews (or any other nuts)
  • 1/2 heaping cup (100 g) soft dates
  • a pinch of salt

For the chocolate base:

  • 1/2 cup (75 g) cashews (or any other nuts)
  • 1/2 heaping cup (100 g) soft dates
  • 1 tbsp cacao powder
  • a pinch of salt

For the coconut butter glaze:

*As the intensity of peppermint powder can vary, it’s best to add the peppermint powder in parts and taste on the way until you get a flavor that you like.

Directions

  1. Let’s start by making the regular base – put cashews and a pinch of salt in the food processor and process till you get a fine meal (but not flour!). The add dates – keep processing until you get a sticky dough. Remove from the food processor and set it aside.
  2. Now make the chocolate base – put cashews, salt and cacao powder in the food processor. Process until you get a fine meal (but not flour!). The add dates – keep processing until you get a sticky dough. Remove from the food processor and set it aside.
  3. Lastly, it’s time to make the coconut butter. Place coconut shreds into the food processor and process for about 5 to 10 minutes until you get a smooth butter (see in the photo above). It doesn’t have to be perfect and each coconut shred brand will give you a slightly different result. When the butter is ready, place 4 Tbsp. (60 g) in one small bowl (for the raspberry flavor) and another 4 Tbsp. (60 g) in another bowl (for the peppermint flavor). You’ll probably have a bit of coconut butter left – you can use it to make a couple of white coconut hearts.
  4. In the first bowl with coconut butter, mix in 2 tsp of raspberry powder. In the other bowl with the coconut butter, mix in 1/2 tsp spirulina powder and 2 tsp peppermint powder.
  5. Now it’s time to fill the heart-shape molds. Fill around 1/3 of each cavity with the flavored coconut butter. Put the mold into the freezer for 5 to 10 minutes until the coconut butter gets hard. Then on top of the coconut layer, press on the cashew-date base (I used regular flavor one for raspberry and chocolate flavor for peppermint) until each cavity is filled. Place the mold into the freezer for about 2 hours (or overnight) to firm up. Then carefully press out each heart from the mold. Let the hearts defrost a bit and sit in a room temperature for about 30 minutes and enjoy!
  6. It’s best to store the hearts in a fridge or freezer as the coconut butter is sensitive to heat and can melt on warm summer days (when it’s more than +24C).

P.S. If you love making easy & wholesome sweets, make sure you also check out this and this recipe! 🙂

coconut butter hearts

You Might Also Like

No Comments

Leave a Reply