Chocolate Heart Cookies

  • Difficulty: Medium
  • one hour
  • 4 servings
Chocolate Heart Cookies

Healthy sweet snacks for Valentine’s Day? These chocolate heart cookies may be the answer! The cookie base is made from whole wheat flour, cocoa powder, coconut oil and maple syrup. The filling is healthy as well: coconut oil, cocoa powder, and coconut flakes. Bake the cookies and share them with your dearest!

Ingredients

For the cookie base:

1 cup whole wheat flour
¼ cup cocoa powder
3 tablespoons of coconut oil, melted
3 tablespoons of maple syrup
2 tablespoons of coconut cream

For the chocolate filling:

½ cup coconut oil
¼ cup cocoa powder
2 tablespoons of maple syrup
½ cup coconut flakes
5 ounces of melted sugar free chocolate
raspberries for garnishing

Steps

  1. Add the whole wheat flour, cocoa powder, coconut oil, maple syrup, and coconut cream to the mixer bowl. Mix them together.
  2. Add this mixture to a larger bowl and knead it and form it into a ball. Coat it with some cocoa powder.
  3. Cut the flour-cocoa ball in two and wrap each half in plastic wrap. Refrigerate it for 30 minutes.
  4. For the chocolate filling: add the coconut oil, cocoa powder, and maple syrup to a bowl and mix them. Add the coconut flakes and continue to mix until you incorporate all the ingredients.
  5. Remove the two, refrigerated flour-cocoa balls from the plastic wrap and flatten them using a rolling pin.
  6. Make around 16 hearts using a heart-shaped cake form cutter. Make 8 heart-shaped cookies by pressing between two cookie hearts a teaspoon of chocolate mixture. Press the margins around each cookie using o fork.
  7. Lay a baking tray with parchment paper and place on it the cookies. Bake them for 13 minutes at 400⁰F/200⁰C.
  8. Place the baked cookies on a grill. Add a tray under the grill to catch the melted chocolate. Coat the cookies with melted chocolate. Refrigerate the cookies for 10 to 20 minutes until the chocolate is set and serve them with fresh raspberries.

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