Mimi's Organic Eats » Valentine's Day Recipes » Dark Chocolate Almond Hearts

Dark Chocolate Almond Hearts

These simple 3 ingredient Valentine’s Day candies are so easy to make! Dark chocolate, almonds, and natural pink sugar is all you need to make these Dark Chocolate Almond Hearts!

If you are looking for other simple sweet treats for Valentine’s Day, try my Dark Chocolate Coconut Squares or my Pink Peppermint Ice!

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Well, I thought it was kind of early to start sharing Valentine’s Day content. But apparently Instagram and all of you on there have told me otherwise! So, here we are with this easy vegan Valentine’s Day candy recipe – my Dark Chocolate Almond Hearts!

I found these heart molds when I was cleaning out and organizing my photo props the other day. I bought them at some point, apparently, but never used them. So, when I found them, I knew that I would definitely be making homemade dark chocolate covered almond candy with them.

Why You'll Love This Recipe

This recipe for Dark Chocolate Almond Hearts is such an easy vegan Valentine’s Day candy recipe! I thought of putting almonds into these simple heart molds, as two almonds together form the shape of a heart!

If you love simple desserts, then this recipe for homemade dark chocolate covered almond candy is exactly what you want this Valentine’s Day. I use dark chocolate, whole almonds, and natural colored sugars for a simple vegan Valentine’s Day candy that only has 3 ingredients!

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dark chocolate almond hearts, vegan valentine’s day candy, vegan valentine's day candy recipe, homemade dark chocolate covered almond candy

How to Make Dark Chocolate Almond Hearts

Step 1

The first step is to get your molds ready. I use silicone molds here as it makes the hearts incredibly easy to remove! I like to place the silicone molds on a baking sheet because they are very flimsy, this helps when moving them to the freezer to set.

Step 2

Next, you will melt the dark chocolate. You can do this using a double boiler, a pot with water filled part way up and a heat proof bowl on top, or you can do it in the microwave. This is totally up to you! If you are tempering the chocolate, then you want to use the stovetop versus the microwave.

You will melt the chocolate and then add it to a piping bag. This makes it easier to pipe into the small hearts. If you don’t have a piping bag, you can always use a zip bag or you can even spoon the chocolate in or pour it into a liquid measuring cup with a spout and use that as well.

Step 3

After filling the molds halfway, you’ll add in two almonds on either side of the heart. Then fill up the entire mold with chocolate. Be sure to bang the tray on the counter to let the chocolate settle and cover the almonds completely! Sometimes air pockets will form and then you don’t have a completely covered heart. Put the baking sheet in the freezer to let the chocolate set. Allow to set for at least 20 minutes, or until firm enough to remove from the molds.

Step 4

Hang on to the remaining chocolate and when the hearts come out of the freezer and are removed from the molds, make sure the chocolate is melted. If it’s begun to harden, you can microwave it for 30 seconds to warm it back up. Put it in a piping bag with a very small hole cut. If you don’t have a piping bag, you can use a zip bag, or you could even use a spoon. Drizzle the extra chocolate on one side of each heart and top them with the pink and red sugars. This step is completely optional, and if you don’t want to use the sugars, you can skip it!

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Tools You’ll Need

2-inch Heart Molds (I used these ones, but they are out of stock) try these alternative heart molds

Piping Bag

Chocolate Thermometer (if you want to temper them)

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Ingredients for Dark Chocolate Almond Hearts

Nuts.com Organic Dark Chocolate Mini Chocolate Chips

Food to Live Organic Almonds

India Tree Nature’s Colors Red Sugar

India Tree Nature’s Colors Pink Sugar

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dark chocolate almond hearts, vegan valentine’s day candy, vegan valentine's day candy recipe, homemade dark chocolate covered almond candy

Dark Chocolate Almond Hearts

Recipe by MimiDifficulty: Easy
Makes

30

candies

Easy Dark Chocolate Almond Hearts are the best Valentine's Day candy recipe! This vegan Valentine’s Day candy is a homemade dark chocolate covered almond candy!

Ingredients

  • 340 grams (2 cups) organic dark chocolate chips

  • 60 organic whole almonds

  • India Tree Nature’s Colors Red Sugar

  • India Tree Nature’s Colors Pink Sugar

Directions

  • Place the heart molds on a baking sheet. This helps as the silicone is very flimsy, so this helps keep them stable as you are filling and transferring them.
  • Using a double boiler, add 80% of the chocolate chips and melt until it reaches 115°F. Remove from heat, and add in the remaining chocolate chips and stir to combine completely. Allow chocolate to come down to 91°F. (Alternatively, you can use a microwave safe bowl and melt all the chocolate in 30 second intervals, stirring between each one, until the chocolate is completely melted.)
  • Transfer the chocolate to a piping bag or a liquid measuring cup with a spout. Fill the molds halfway full of chocolate. Add in 2 almonds and fill the molds completely with chocolate. Bang the baking sheet on the counter to even the chocolate out and ensure the molds are completely filled. Place the baking sheet in the freezer to set, at least 20 to 30 minutes.
  • Remove the baking sheet from the freezer and remove the hearts from the molds by popping them out and place them on the baking sheet.
  • Melt the remaining chocolate (if needed) in the microwave for a few seconds until it is warm again. Transfer to a piping bag with a very small hole. Alternatively, if you were using a measuring cup with a spout, you could use a spoon for this part. Drizzle the chocolate on one side of each heart and top with the red and pink sugars. Make sure to top with the sugars immediately, as the hearts are cold, and they can cool the drizzle very quickly!
  • Store in a cool dry place for up to 2 weeks.

Recipe Video

Notes

  • High Altitude – Follow the recipe as noted.

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4 Comments

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