Disclosure: Thank you to PASCHA Chocolate for sponsoring this post. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support my blog, and bring us great allergy friendly products!
It’s almost Valentine’s Day, so let’s talk sweets.
I love to make homemade treats for Valentine’s Day. I love to bake, and I especially love to make something extra special for my family and friends on February 14. I love all the pink, and hearts, and especially the chocolate. :)
And you know how it goes when you have food allergies…you go into Target and see the Valentine section, and there are alllll the treats. All the pretty pink and red boxes and bags filled with chocolates and sweets that are made in facilities that contain nuts or peanuts or eggs or whatever it is you’re allergic to. And maybe you start to feel a little left out.
At least that’s how I feel. Just like any holiday, when all the treats and things show up in the stores, it reminds me that holidays can be so tricky for those of us with food allergies in our family. That’s why I’m so grateful for PASCHA Chocolate. Not only is PASCHA Chocolate organic and free from the top 8 allergens, it is made in a dedicated allergen free facility.
When I bake with PASCHA Chocolate I can relax because I know it is a safe, allergen free chocolate. Plus it’s absolutely delicious! I used the 55% Cacao Semi-Sweet Dark Chocolate Chips to make the rich filling for these cookies, and it was very hard to stop licking the spoon.
I don’t like to use artificial food dye in my baking, so when I need to make something pink, I pull out the beets! Beets are an awesome way to turn pretty much anything pink. Simply put cooked beets in the food processor with a little water, and you will have a beautiful beet puree. You don’t need to add much to make the cookie dough a beautiful shade of pink.
The filling is made with vegan buttery spread, confectioner’s sugar, and melted PASCHA Chocolate chips. It’s so rich and delicious, and just perfect when sandwiched between two pretty pink heart cookies.
I used a Wilton heart-shaped cookie cutter that is a little more than two inches across. If you use a smaller or larger cookie cutter, your baking time may vary.
- ¾ cup vegan buttery spread
- ½ cup organic cane sugar
- 3 Tablespoons beet puree*
- 1½ cups gluten free flour (I used Namaste Perfect Flour Blend)**
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅝ cup PASCHA 55% Cacao Semi-Sweet Dark Chocolate Chips
- ¼ cup vegan buttery spread
- 2 Tablespoons unsweetened cocoa powder
- ⅝ cup confectioner's sugar, sifted
- 1-2 Tablespoons dairy free milk (I used coconut milk)
- Place the vegan buttery spread and the sugar in a mixing bowl and mix on medium speed until light and fluffy. Add the beet puree and vanilla extract and mix until combined.
- Add the gluten free flour and salt and mix on low speed until a thick dough forms.
- Pat the dough into two discs and wrap in plastic wrap. Refrigerate for an hour.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Sprinkle gluten free flour on a rolling pin and rolling surface.
- Remove one disc from the refrigerator, unwrap it, sprinkle with gluten free flour, and roll into out until it is about ¼ inch thick. Cut out hearts and place on the cookie sheet. Press dough scraps together and roll again, then cut out more hearts. Bake at 350 degrees for about 10 minutes. Let cool completely on the cookie sheet.
- Repeat step 5 with the other disc of cookie dough.
- While the cookies cool, make the filling. Place the PASCHA Chocolate Chips in a microwave safe bowl and microwave for 60 seconds. Stir the chocolate chips and if they are not fully melted, microwave for 15 more seconds or until melted. Set aside to cool for about 5-10 minutes.
- Once the chocolate is no longer hot, place it into a mixing bowl along with the vegan buttery spread. Mix together on medium speed. Add the cocoa powder and the sifted confectioner's sugar. Drizzle the non-dairy milk in a little at a time until a thick filling forms.
- Spoon the filling into a piping bag fitted with a #12 round tip. Pipe the filling onto half of the cookies, and place another cookie on top.
- Enjoy! These cookies should be stored in the refrigerator if not eaten within a few hours.
**I used Namaste Perfect Flour Blend, but if you use a different flour, you may need more or less. The dough should be thick and roll-able, so use your judgement. Each gluten free flour blend is a little bit different.
These cookies were a big hit! We’re having a little Valentine exchange party here next week, and I think I’ll be making these again – they’re so festive. If you try them, please let me know!
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