Now that we all got our butts kicked with our purely training workout it’s time for another yummy dessert. Our last one in honor of Valentine’s Day. Hopefully you guys did not get tired of seeing all these heart-shaped themed desserts?! When we started planning out all the things we wanted to make for Valentine’s Day our list just kept growing. And now we still have some ideas… guess they will have to wait until next year!
Now this dessert cake we are sharing today is inspired from our other layered unbaked bites. We are calling these hearts instead of bites. Why? Well they are shaped as hearts. And we thought it was a cute name for them. That is one of the hardest things we battle with on our recipes is coming up with cute names. It really all depends on the recipe for us. Some, it is super easy to create a catchy name, but for others it is more difficult. Who knew that naming recipes would be such a task? And blog titles — now that is a whole other topic.
These double layer protein hearts are another fancy looking dessert that is pretty simple to make. A few extra steps, but worth it!
Beet fudge chocolate protein hearts with a carob coconut oil glaze.
These cute little hearts are mostly raw, gluten-free, grain-free, vegan and paleo friendly. And low in sugar.
We love how those recipes turned out and thought of doing something similar for Valentine’s Day. That is where the heart shape came into play along with the pink beet fudge layer.
We used a heart shaped cookie cutter to be our mold. We first made up our chocolate protein thin mints (just omitted the mint and did more vanilla extract), scooped the chocolate protein batter into the heart shape, pressed firmly and then carefully pull up the cookie cutter to leave the heart shaped chocolate bottom. Continue that until all the batter is used up.
After you have your chocolate protein base you then make our beet fudge. And place the heart shaped cookie cutter on top of the chocolate hearts and do the same thing with the beet fudge. Continue to top each bottom with a beet fudge heart.
Place them in the refrigerator to set. You will have extra beet fudge. You can shape any way you want. And enjoy as fudge. Or, coming soon, we’ve got a fun little way to eat up the remaining fudge.
And we topped our chocolate protein beet fudge hearts with a simple carob glaze. You could do this chocolate sauce but we felt like carob. We have been eating chocolate non stop over here, so felt it was time to change it up some. It has been awhile since we have had carob, forgot how much we enjoy the flavor.
Promise making these into heart shapes are worth that little extra step
Made with love!
How to make grain-free raw chocolate protein beet fudge hearts.
Hope you enjoy our beet fudge chocolate protein hearts
What is something that you’ve been enjoying lately?