Cranberry Coconut Butter Hearts

Cranberry Coconut Butter Hearts

Refined sugar free | Gluten-free | Nut-free | Raw Vegan


For the base:
- 1 cup green (raw) buckwheat
- about 220 g (20 pieces) pitted Sukari dates
- a pinch of sea or Himalayan salt

For the cranberry-coconut layer:
- 150 g shredded coconuts
- 1 tbsp. extra virgin coconut oil (optional)
- 2 tsp cranberry powder


1. First make the coconut butter layer – place the coconut shreds into a food processor and process for about 5 to 10 minutes until you get a smooth butter. If the butter doesn't seem smooth enough, add 1 tbsp of coconut oil and process a bit more. The coconut oil should help to smooth out the butter. Then add the cranberry powder, mix well and set aside.
2. In a hear-shaped (or any other shape) silicon molds add about 1 tsp of coconut butter into the each cavity and put the mold into the freezer for at least 30 minutes to firm up while you prepare the base.
3. To make the base, put the buckwheat and salt into the food processor and process until the buckwheat is finely ground (but not yet flour!). Then add the dates and pulse until you get a moldable dough. If it feels too dry, add a bit more dates.
4. Fill the buckwheat-date base into the remaining space of each heart-shaped cavity. It's easier to work with wet hands as the dough won't stick to your fingers. When you're done filling all the cavities, place the mold into the freezer for at least 2 hours to firm up.
5. Remove the mold from the freezer and using your fingers, carefully push out each coconut butter heart from the mold. Let them sit in a room temperature for 10 minutes to defrost a bit.

Enjoy! :)


  • Subscribe to NEWSLETTER
    be the first to get our special offers