Cherry Almond Chocolates for Valentine's Day- vegan

These rich, indulgent chocolates make the perfect Valentine's treat!

We have finally bought a microwave, now that we're sure technology has moved on sufficiently to make them safe (and even if not our phones are probably radiating the stuff at us anyway), so melting the chocolate for these was a breeze! If you don't have a microwave then use the classic method of melting your chocolate in a double boiler/ bain marie (basically a heatproof bowl sitting over a pan of hot water). Whichever method you use, though, be sure not to overheat your chocolate as it will spoil the texture and shine. With Valentine's day looming on Thursday, if you want to make your loved one a sweet treat full of the antioxidant and theobromine-rich qualities of cocoa, then these quick and easy chocolates are for you!

For best results use little silicone chocolate moulds; they peel off the set chocolate easily and without damaging it.

This recipe made enough for 8 little chocolates and 3 big ones made in heart-shaped silicone mini muffin cases. If you have enough small moulds, you could make 16 or more of the little ones.

200g dark cooking chocolate (I used Lindt as it was on offer at my local supermarket)

25g glace cherries (about 5 or 6)

50g almonds

1 tab coconut oil

1 tab golden syrup

1 tab cocoa powder

• Using a bain marie or microwave, melt about 1/3 of the chocolate and line the moulds. Leave to set. Hint: To get a thin and even layer, use a small pastry brush or clean paintbrush. If you're in a hurry, like me, a teaspoon will do!
• Meanwhile, crush the almonds in a bag with a rolling pin and chop the cherries as finely as possible.
• When the chocolate linings are set, fill them about 1/3 full with the cherries and almonds.
• Now melt and mix together the cocoa, coconut oil and golden syrup together with another 1/3 of the chocolate and top up the moulds with this. 
• Melt the remainder of the chocolate and use it to cover over the last layers of each chocolate. Level them off if you can, as when they're set they will stand up nicely.
• Leave to set. Don't be tempted to put in the fridge or freezer, as the abrupt change on temperature will take away the glossiness of the chocolate and may even cause an unsightly white "bloom" on the surface.

I'd love to send this off to a Valentine's event, so let me know if you know anyone who's hosting- thanks!

This goes to Sweet Luv event at Cook's Joy 


...and to Cooking with Love at Hema's Adugemane


...and to Valentine's Treat from Indrani, hosted by Cuisine Delights