Chocolate Hearts for Valentine’s Day
Valentine’s day is around the corner, which means lots of boxes of chocolates full of potentially dangerous, mysterious things. Allergy peeps you know what I’m saying!
Picking a truffle out of an assorted box is like playing Russian roulette – a nut could be lurking behind that shiny chocolate coating and next thing you know, date night is taking place in the ER.
Ok, I am done being morbid, but you get what I’m saying. V-day is not super easy for those with food allergies, going to a restaurant isn’t always a stress-free situation, and more often than not I can’t have any of the chocolatey goodness since traces of nuts are ever present.
So this year’s theme is homemade, which is way more fun and has way more love behind it. Anyone can buy sweets but can they make them?!
Copycat Bounty Bar
This recipe is a copycat Bounty bar, and it is awesome! It’s easy, pretty fool proof, and has been a hit whenever I make them. And who can resist a bounty bar, I know I can’t. Coconut and chocolate, yeah they deserve to be celebrated on Valentine’s day just like the rest of the perfect pairs. Cue Carla Bruni’s song Le Toi Du Moi ☺️
After trying a ton of different versions of this recipe, some using powder sugar, some not, I have found the balance of ingredients I like best. This also means I just buy two bags of dried coconut; one can of condensed milk and use the left over powder sugar in the cupboard. But for those who like to measure, I’ve included my preferred ingredient ratios.
Making the hearts is the hardest part of the recipe. I like to make two large tear drops and join them together. And since this recipe makes twenty-four hearts, your second dozen will look beautiful with practice. If you give up on the hearts, they also look super cute as small truffles, or you can go down the traditional route and make bars. It’s up to you!Print
Super easy to make and taste just like the real thing!
- 1 can
- 3 1/2 cups dried coconut (unsweetened)
- 1/2 cup powdered sugar (icing sugar)
- 150g milk chocolate
- 200g semi sweet chocolate
- Mix condensed milk, coconut, and powdered sugar until well combined. The mixture will be sticky.
- Make hearts by creating two tear drops ear roughly 5cm long by 2cm at the widest point. Place the teardrops beside one another and press them together by pinching the seam and smoothing it. It is best to do this step with slightly wet hands, so the coconut does not stick.
- Refrigerate hearts for at least an hour.
- Melt chocolate together. Dip the hearts in the chocolate. To make the dipping easiest use chopsticks to hold the hearts. Scrape excess chocolate from the bottom of the heart, because it will leak out from underneath and distort the heart shape.
- Refrigerate chocolate covered hearts for at least an hour.
You can use only milk chocolate or only semi-sweet chocolate. I find all milk chocolate is too sweet with the coconut and semi-sweet too bitter, so I mix the two.
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Category: Dessert
Kortney is your typical atopic triad who manages asthma, eczema and multiple food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!