Healthy Pink Chocolate Hearts
Delight in these naturally pink, refined sugar-free chocolate hearts with beet powder and dark chocolate, perfect for a healthy sweet snack or dessert for special occasions.
Equipment
- 1 Heart-shaped silicone molds (optional)
- 1 microwave-safe bowl (optional)
- 1 parchment paper (optional)
- 1 spatula (optional)
Ingredients
- 1 cup dark chocolate chips 70% cocoa or higher
- 1 tablespoon refined coconut oil
- 1 teaspoon beet powder or 1 tablespoon beetroot puree
- 2 tablespoons maple syrup or honey optional
- 1 teaspoon crushed freeze-dried raspberries optional for topping
Instructions
- Line a baking sheet with parchment paper or prepare the heart-shaped silicone molds on a flat surface.
- Melt dark chocolate chips with refined coconut oil in a microwave-safe bowl using 30-second intervals, stirring until smooth and glossy.
- Stir in beet powder or beetroot puree until fully combined and add maple syrup or honey if using.
- Pour the mixture into the molds about 1/4 inch thick or spread evenly over parchment paper, smoothing with a spatula.
- Sprinkle crushed freeze-dried raspberries on top if desired.
- Refrigerate for at least 20 minutes until completely firm.
- Carefully remove from molds and serve immediately or store refrigerated.
Notes
- Use refined coconut oil for a neutral flavor.
- Swap honey for maple syrup to keep it vegan.
- Beetroot puree adds color but may soften texture slightly.
- Store in airtight container refrigerated up to 1 week.
- Drizzle with melted white chocolate for elegance before chilling.