Rose Chocolate Love Hearts
1st picture to the left: dried rose petals, Monk fruit sweetener, mortal and pestle / 2nd picture: finished Rose Chocolate Love Heart/ 3rd picture: Rose Chocolate Torte
These delicious rose chocolate hearts are yummy and beautiful to the eye and soul!
You will need:
3/4 cup organic dried rose petals- you will need ½ cup for recipe and ¼ for making a rose petal sugar
Monk fruit sweetener (about 2 TBSP)
1 (9 or 10 oz) package of the finest (organic and fair trade are best) dark chocolate chips you can find (Artisan Kettle, Lily’s, Dagoba, Pascha, and Equal Exchange are all good)
1 cup of full fat coconut cream (only use the cream-take the full fat part form the can- equals about 1 cup- save the rest of the coconut water from the can for another recipe)
2 tsp pure vanilla extract
3 TBSP organic rose water
2 TBSP wildflower raw honey
½ cup coconut oil or butter
½ tsp cardamom powder (optional)
1/2 tsp cinnamon (optional)
Instructions:
Rose Petal Sugar:
Take ¼ cup of the dried rose petals and 2 TBSP of the Monk Fruit sweetener and place into a mortal and pestle. Grind together making a fragrant and beautiful rose petal sugar. Set aside.
Place all ingredients, except for coconut cream and ghee/coconut oil, in a glass or stainless steel mixing bowl. Remember to keep ¼ cup of the rose petals for the rose petal sugar.
Heat coconut cream and ghee or coconut oil on stove until simmering. Pour hot cream and fat mixture over the ingredients in the mixing bowl. Let sit for about 5 minutes and then stir all the melted goodness well together.
Lightly grease molds or tins with coconut oil or ghee and then sprinkle or cover bottom of mold or tin with the rose petal sugar. When you pop these out of the molds, the rose petal sugar will be on the top of the candies.
Then spoon the delicious thick chocolate mixture on top of the rose petal sugar.
I like to place mine in the freezer for about an hour to set them and then pop them out of the molds…be careful when doing this to ensure they come out intact.
Keep refrigerated and enjoy! They are so delicious and fun…hope you love them!
If you would like to make this recipe into a torte, make a crust with the following:
2 cups of almonds
5 TBSP of butter (melted)
5 TBSP of wild flower honey
1/2 tsp Himilayan salt
Place ingredients into a food processor until finely ground together and thick like a batter
Place into a greased and lined with parchment paper springform pan...bake at 350 for 15-20 minutes or until golden brown. Let crust cool and then pour ingredients for Rose Chocolate Hearts above and refrigerate until completely set.
Bon Appetit!
Update:Happy Valentine's Day 2020
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