Dark Chocolate Toasted Almond and Coconut Hearts are a sweet, homemade goody perfect for Valentine’s Day or anytime you want to treat yourself.
Thank you to California Almonds for partnering with me on this post. All opinions, as always, are my own.
Not only is February National Snacking Month but it’s also American Heart Month. I made these Dark Chocolate Toasted Almond and Coconut Hearts right on time for Valentine’s Day on the 14th and Almond Day on the 16th. So many things to celebrate!
DARK CHOCOLATE TOASTED ALMOND AND COCONUT HEARTS
These super simple treats have a really long name for a really easy recipe.
I keep a small candy dish of dark chocolate + almond candies on my desk and let myself have two per day (maybe three…). They’re my favorite so I thought why not make my own?
I chopped up some almonds in the food processor, added in some coconut, sprinkled them with cinnamon, then toasted them in the oven.
Once they were toasty (& our house smelled amazing), I melted some dark chocolate with coconut oil and mixed in the almond pieces and coconut.
I poured them in a silicone heart mold, let them set in the fridge, then they were ready to enjoy.
I get to have a treat while loading up on almonds that have “good” unsaturated fat, fiber, calcium, potassium, and iron, among other things. Win/win.
- 1/2 cup almonds chopped
- 1/4 cup shredded coconut
- 1 teaspoon cinnamon
- 2 cups dark chocolate chips or milk chocolate, if that's what you prefer
- 1 Tablespoon coconut oil
- Preheat the oven to 350 degrees and line a baking sheet with foil. Set aside.
- Add the almonds to a food processor and pulse until coarsely chopped.
- Pour the almonds onto the prepared pan, add the coconut, sprinkle on the cinnamon and mix to combine.
- Bake for 5 minutes, stir, then bake another 3 minutes, repeating until golden (took about 10 minutes total for me)
- In a microwave safe bowl, add the chocolate chips (I like to use Ghirardelli baking chips) and coconut oil. Microwave for 1 minute, stir, then continue microwaving in 30 second intervals until smooth.
- Pour in the toasted coconut and almonds.
- Pour into the silicone heart molds.
- Let set in the fridge then pop out of the mold and enjoy!
Amount of hearts will vary based on the size of your heart mold. Mine made about 20.
To learn more about Almond Month and for more recipes and nutrition info, visit www.almonds.com.
Or maybe you’ll like…
Slow Cooker Cinnamon & Sugar Candied Almonds