Dark Chocolate Toasted Almond and Coconut Hearts are a sweet, homemade goody perfect for Valentine’s Day or anytime you want to treat yourself.
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 Dove 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.
Ingredients you’ll need to make Dark Chocolate Almond Hearts
Below is a list of ingredients you’ll need as well as some possible substitutions. Scroll all the way down for the full recipe card.
Almonds – raw almonds, salted or unsalted.
Coconut – shredded coconut, I prefer unsweetened.
Cinnamon – try to use a high quality cinnamon for the best flavor.
Chocolate – you can use baking chocolate or chocolate chips. I prefer Ghirardelli baking chips. They melt nicely and have great dark chocolate flavor. If you prefer, you can use semi-sweet or milk chocolate.
Coconut Oil – you may need coconut oil to thin the chocolate a bit, depending on which chocolate you use. Vegetable oil can also be used.
Equipment needed to make Dark Chocolate Hearts
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.
How to make Dark Chocolate Hearts with Toasted Almonds & Coconut
STEP ONE: First, coarsely chop the almonds, either with a knife or in a food processor. Then spread the almonds and coconut onto a foil lined baking sheet to toast at 350° for 5-10 minutes, stirring occasionally.
STEP TWO: In a microwave safe bowl, melt the chocolate – 30 seconds, stir, 30 seconds, stir, repeating until smooth.
STEP THREE: Pour the toasted almonds and coconut into the melted chocolate and pour into a silicone mold. Let set in the fridge for approximately one hour then pop the chocolates out and enjoy!
Need more nutty treats? Try these:
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Thank you to California Almonds for partnering with me on this post. All opinions, as always, are my own.
To learn more about Almond Month and for more recipes and nutrition info, visit www.almonds.com.
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Slow Cooker Cinnamon & Sugar Candied Almonds