Chocolate Filled Valentine Heart Cookies (Gluten Free, Vegan).
Chocolate filled Valentine heart cookies are a special treat for Valentine's Day! These naturally dyed treats are vegan and gluten free.
Ingredients
For the cookies:
- ¾ cup vegan buttery spread
- ½ cup organic cane sugar
- 3 Tablespoons beet puree*
- 1 ½ cups gluten free flour ** I used Namaste Perfect Flour Blend
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
For the filling:
- 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
Instructions
- 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 F. 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 F 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.
Notes
*To make your own beet puree, simply peel and chop up a beet. Place in a pan and cover with water. Bring to a boil, then reduce heat to medium. Cook until beet is fork tender, about 15-20 minutes.
**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.
Nutrition
Calories: 178kcalCarbohydrates: 21gProtein: 1gFat: 10gSaturated Fat: 3gSodium: 99mgPotassium: 19mgFiber: 1gSugar: 13gVitamin A: 480IUVitamin C: 0.1mgCalcium: 17mgIron: 0.9mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!