Raw Vegan Chocolate Fudge Caramel Hearts

These No-Bake Chocolate Fudge Caramel Hearts are an easy and healthy recipe made with only 5 clean, real food ingredients. They're the perfect plant-based desserts that are perfect for St. Valentine's Day or any special occasion and it can be prepared in under 10 minutes!

Here's Why This Recipe Works

My top 3 favorite reasons:

1. 100% Raw With No Baking Needed 
2. Can Be Prepared In Under 10 Minutes
3. Made With Clean, Real Food Ingredients

You can feel good about making my healthy, plant-based recipe because it's raw, vegan, gluten-free, dairy-free, soy-free, nut-free, contains no refined sugar, and is paleo-friendly.

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Cacao Powder: This can be substituted with regular cocoa powder in the same amount.

Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.

Vanilla Bean Powder: I like to use vanilla bean powder in no-bake desserts since the alcohol in vanilla extract doesn't evaporate as it does in baked desserts, but this can be substituted with organic pure vanilla extract in the same amount.

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Toppings: The toppings are optional, but feel free to add whatever you'd like on the tops of the fudge hearts before adding them to the freezer.

Heart Mold: If you don't have a heart mold, can form the mixture with these options:

1. Roll into a ball, flatten it, then shape by hand into the shape of a heart
2. Roll into a ball and place into a silicone mold shape of your preference, then flatten
3. Roll into a ball and make truffles

Serving Size: This recipe will make approximately (10) small hearts or truffles. Nutritional information is for (1) heart or truffle which is (1) serving.

Want More Healthy Plant-Based No-Bake Desserts?  

Check out these:

• Chocolate Mousse
• Chocolate Fudge Truffles
• Crunchy Raw Protein Balls
• or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day!

Raw Vegan No-Bake Chocolate Fudge Caramel Hearts

These No-Bake Chocolate Fudge Caramel Hearts are an easy and healthy recipe made with only 5 clean, real food ingredients. They're the perfect plant-based desserts that are perfect for St. Valentine's Day or any special occasion and it can be prepared in under 10 minutes!

{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Nut-Free | No Refined Sugar | Paleo-Friendly }

5 from 2 votes

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Prep Time: 10 minutes minutes

Inactive Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Yields: 10 servings

Calories : 96

Equipment

• Food Processor
• Silicone Heart Mold

Ingredients

• ▢ 2 cups organic Medjool dates (pitted)
• ▢ 2 tablespoons organic raw cacao powder
• ▢ 1 tablespoon organic coconut oil
• ▢ ½ teaspoon organic ground vanilla bean powder
• ▢ 1 pinch Himalayan pink salt

US Customary - Metric

Instructions

• Add all ingredients to a food processor and process until the dates are broken down and everything is well combined. The mixture should have a sticky/wet consistency.
• Take out a spoonful at a time. roll into a ball shape, place it into a heart-shaped silicone mold, then flatten down evenly. If you don't have a heart-shaped mold, see the notes below for other options.
• Optional: Sprinkle the tops with raw cacao nibs, shredded coconut, goji berries, mini chocolate chips (not raw), etc.
• Place the silicone mold in the freezer for approximately 60 minutes, or until they are firm.
• Store in the refrigerator or freezer in an air-tight BPA-free container until ready to serve because they will get soft and lose their shape if left out at room temperature.

Recipe Notes

Cacao Powder: This can be substituted with regular cocoa powder in the same amount.

Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell.

Vanilla Bean Powder: I like to use vanilla bean powder in no-bake desserts since the alcohol in vanilla extract doesn't evaporate as it does in baked desserts, but this can be substituted with organic pure vanilla extract in the same amount.

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Toppings: The toppings are optional, but feel free to add whatever you'd like on the tops of the fudge hearts before adding them to the freezer.

Heart Mold: If you don't have a heart mold, can form the mixture with these options:

1. Roll into a ball, flatten it, then shape by hand into the shape of a heart
2. Roll into a ball and place into a silicone mold shape of your preference, then flatten
3. Roll into a ball and make truffles

Serving Size: This recipe will make approximately (10) small hearts or truffles. Nutritional information is for (1) heart or truffle which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 96kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Sodium: 4mg | Fiber: 2g | Sugar: 20g | Calcium: 20mg

Course:Dessert

Cuisine:American

Recipe Author: Karielyn Tillman

Copyright Notice

The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.

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