Vegan Chocolates

I was looking forward to Valentine's day and making vegan chocolates for my husband. My daughter and I had a blast making these sweet treats, and we had even more fun presenting them and eating a few as well. My husband really loved his peanut butter cups. They tasted divine, and only require a few ingredients. The recipe for the peanut butter cups is located here in a different blog post. This post will focus on the heart shaped chocolates. They are rich, creamy, and only require two ingredient to make! You can find super heart shaped candy molds in almost every store baking section around Valentine's Day.

I was able find organic chocolate Koala Crisp cereal to give the chocolate the crunchy filling. This cereal is also gluten free and wheat free as well.

Decadent, rich, chocolaty, crispy, and only two ingredients!

Author: The Sensible Vegan
Recipe Type: Dessert 
Cuisine: Vegan
Serving: 10

Ingredients

• 3/4 cup organic cocoa rice crisps
• 1 bag (10 oz) semi-sweet chocolate

For Serving

• ​fresh strawberries

Instructions   

1. Heat chocolate in bowl in microwave at 30 second intervals until melted. You may also use a double boiler if you have one. Set aside.
2. Pour cocoa crips into bowl.
3. Spoon chocolate into baking molds about 1/2 full. Sprinkle cereal atop chocolate.
4. Shake molds gently to evenly disperse cereal and even out chocolate.
5. Place chocolate molds in freezer for 10 minutes.
6. Remove from freezer and fill molds the rest of the way with remaining chocolate. 
7. Set in freezer for 15 minutes.
8. Remove from freezer and serve at room temperature. Refrigerate remaining candies. Recipe makes 20 medium-sized candies.

Nutrition Information

Serving size: 2 candies  Calories: 163  Fat:  9.6g
Sat Fat: 5.7g  Carbohydrates: 19.6g   Sugar: 14.4g    Sodium: 10mg 
Fiber: 2.1g  Protein: 2.1g

​Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!