Fat Burning Cacao Fudge Hearts

3 mins read
fat burning cacao hearts

Staying true to our healthy way of eating, I’ve been seeking new recipes that can still fulfill the sweet tooth, and at the same time burn fat as much as possible, especially at Valentines. This treat I’ve been making quite a bit this past year, usually in bar form, but for Valentines I wanted to make something special and so created a heart version.  These fat burning treats are perfect for anyone seeking a little sweet, with healthy fats and uses cacao to feed that chocolate craving, perfect for your low carb lover.  Hope you like it as much as we do.

heart-shaped cacao fudge

Fat Burning Cacao Fudge Hearts
Makes approximately 30 small hearts

3/4 cup pumpkin seeds (preferably sprouted)
1/2 cup walnuts
3 dates (pitted)
1/4 cup shredded coconut
3/4 cup cacao
3/4 cup maple syrup
1/2 cup coconut oil
1/4 tsp himalayan pink salt
Sprinkles (like pink sprinkles, gold flakes or coconut flakes).

Crush/mix (using a food processor or blender) together the pumpkin seeds, walnuts, dates and coconut.  Set aside.  Mix the cacao, maple syrup, coconut oil and salt.  Pour into the mixed nut mixture until well blended.  Place in a 8×8 lined baking pan (I use parchment paper, but you can also use saran wrap.  Spread out through to all edges.  Cover with saran wrap, and smooth out to create an even set.  Refridgerate at least a couple of hours.  To create the hearts, I used heart foils, but you could also use cookie cutters.  Pull out the fudge from the refrigerator and remove from pan, keeping the parchment paper in tact, but remove the top saran wrap layer.  Using the heart foils, press through till the hearts reach out to the bottom. Or if using a cookie cutter, press out each heart.  You might need to put the fudge back into the refrigerator between cutting out hearts (depending on how long it takes you) to keep the fudge cool.  Once each heart is pressed out, sprinkle with your favourite topping, like sprinkles, gold flakes or coconut flakes.  Keep in refrigerator or freeze.  Will keep up to three weeks! These need to keep cool, or they will soften up too much, so make sure to keep in the refrigerator.

Making heart-shaped low-carb fudge
heart-shaped foil

Jan Halvarson

Jan founded Poppytalk in 2005 while a student at Emily Carr Institute of Art and Design (now ECU) to catalogue inspiration from typography to interior design. Since then she’s collaborated with Target (creating a limited edition glamping collection), a wallpaper collection with Milton & King, as well has written as a contributor at Wired, Martha Stewart and Huffington Post.