Happy Valentine’s Day, lovelies!

These Pink Love Hearts are dreamy, melt-in-your-mouth treats with beautiful pink hues and a touch of Valentine’s Day magic. They are gluten-free, vegan-friendly and dairy-free sweets that are perfect for gifting, sharing or indulging in a little self-love. Made with simple ingredients and lots of heart, they are as delightful to make as they are to eat! 

Who loves chocolate on Valentine’s Day? I sure do! But sometimes, a little twist is fun—like swapping traditional chocolate for velvety white baking chips made with wholesome, organic ingredients instead. And the best part? Their dazzling pink colour—so pretty, right?!

They also carry cute messages, adding an extra layer of love and playfulness. Of course, you can make them plain, like my Vegan Chocolates Hearts which are lovely but I love that extra touch of charm! You can’t go wrong either way.

I honestly see Valentine’s Day as more than just romance—it’s about LOVE in all its beautiful forms. Love for your special someone, friends, family, and just as importantly, yourself. Because you are special, you are worthy, and you deserve to be loved—by others and by yourself.

So what’s to love about these Pink Love Hearts?

• An easy & simple no-bake recipe 

• Vegan  • Gluten-free   • Dairy-free

• They’re super pretty and cute! 

• A beautiful edible gift for Valentine’s Day

Music is such a powerful force in my life—it moves me, inspires me, and even influences my recipes, like this one. The recipe is inspired by Beloved, a beautiful song by Ben Barnes. While widely recognized as an accomplished actor, some may not know he is also an incredibly gifted singer, musician and songwriter. Among his many beautiful songs, this one is a favourite of mine. I was especially inspired by the lyrics:  “You are beloved, so be loved.” I love the clever wordplay and the deep, meaningful message behind those words. It made me reflect on the ways we can show love and appreciation to loved ones. That’s how this recipe was born—a sweet little token of love to remind the special people in our lives that they are cherished and loved .

Sprinkles recipe fun facts:

• DAIRY-FREE WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate. 
• NATURAL RED FOOD COLOURING – is an allergen-friendly alternative that uses natural ingredients to source the colouring versus traditional food colourings.

So, let’s spread some love! Whether you’re making these for your sweetheart, friends, or loved ones or as a little act of self-care, these Pink Love Hearts are a sweet way to say, You are Beloved. Ready to make something magical?

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Pink Love Hearts

Pink Love Hearts are sweet, melt-in-your-mouth sweet treats that are gluten-free, vegan, and dairy-free. With their dreamy pink hues and handmade charm, they’re the perfect way to add a little extra love to Valentine’s Day. Simple, delicious, and made with heart!

Course Dessert

Author Priscilla Sekaran

Ingredients

Pink Love Hearts

• 1 cup vegan white baking chips (or regular white baking chips)
• 1 tsp coconut oil
• 15-30 drops natural red food colouring

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• silicone heart-shaped chocolate mold (or plastic candy/chocolate heart molds)
• small assorted bowls
• metal spoons
• parchment paper
• piping bag (or ziplock bag for DIY piping bag)
• large plate (or a baking tray)
• oven mitts

Instructions

MAKING PINK LOVE HEARTS

Melting the White Baking Chips (Double Boiler Method)

• Fill the saucepan with 1–2 inches of water and place a heatproof bowl on top, making sure it fits snugly but doesn’t touch the water. Bring the water to a boil over high heat.
• Add the coconut oil and let it melt. Then, add the white baking chips and stir constantly with a silicone spatula until smooth.
• Once fully melted, turn off the heat and carefully remove the bowl.
• Let it cool for 2–3 minutes. Set aside 1 tablespoon of melted chocolate for optional piping.

Piping the Lettering in the Mold (Optional, but Highly Recommended)

• This step is optional but adds a cute, decorative touch with different shades of pink. If you’d like to give it a try, let’s do it!
• Mix a few drops of natural red food colouring into the reserved melted white baking chips. Add the colour gradually until you reach your desired shade.
• For the deep pink-red hue in the photos, I used about 20–30 drops for 1 tablespoon of melted white baking chips. If you prefer a natural alternative, beet juice or beet powder works beautifully, though it will slightly alter the flavour.
• Transfer the coloured 'chocolate' to a piping bag with a small tip and carefully pipe the letters into the mold. If it slightly overflows, don’t stress—it’s all about the love and effort, not perfection.
• Place the mold in the freezer for 5–10 minutes to set before moving on to the next step.

Filling the Mold

• Time to fill the mold! I prefer silicone molds because the chocolates release easily, but plastic molds work too. 
• Place the mold on a tray or plate to make transferring to the fridge or freezer easier and to catch spills.
• Now for a little Valentine’s magic! Tint the melted white baking chips with red food colouring to create beautiful pink hues.

  Feel free to mix different shades—separating the white chocolate into small bowls and adjusting the amount of food colouring in each will give you a gorgeous gradient effect.
• Using a spoon, carefully fill each mold to the top without overflowing.
• Once all the molds are filled, transfer them to the fridge or freezer. If using the fridge, allow 40–50 minutes to set; in the freezer, 20–30 minutes should do the trick.

Removing the Pink Love Hearts from the Molds

• Once your Pink Love Hearts are fully set, it’s time for the big reveal! Have a parchment-lined plate or tray ready to place them on.
• Gently press on the back of each mold, using your thumb to push the chocolates out while slightly bending the mold if needed. They should release easily with little effort.
• Now, if you want to do a little quality control taste test, I highly recommend it!
• From here, you can package these sweet treats in a cute tin or box for gifting, store them in an airtight container in the fridge or freezer, or (let’s be honest) enjoy them right away! Enjoy, dear friends!

Notes

This recipe makes 8 chocolates (1 standard heart-shaped mold).

* I used Camino White Baking Chips because they’re my favourite, but feel free to use whatever ones you like—just note that results may vary.

TIP: If the melted white baking chips start to thicken up while you're working, no worries! Just place the bowl back on the double boiler and melt it down again.

STORAGE: Store in the fridge for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

WANT MORE?: Need a bigger batch for all your loved ones? Just double the recipe and spread even more love!

EXTRA FUN: Got extra melted chocolate? Why not practice some piping? You can create cute little messages to go with your treats or use the extra chocolate as toppers for other Valentine’s goodies—like my Easy Vanilla Strawberry Cupcakes or Very Vanilla Cake (wink wink). Just have fun with it!

The post Pink Love Hearts {vegan, gluten-free, dairy-free} first appeared on Pure Sprinkles.

Merry Christmas & Happy Holidays lovelies!

Indulge in the delightful flavours of the season with this easy-to-make Simple Dark Chocolate Peppermint Bark. A festive treat that requires only a handful of ingredients, these minty delights can be whipped up in no time. Whether you crave a quick and delicious snack for yourself or are looking for a lovely edible gift for friends and family, this recipe has you covered.

It’s that time of year for fun holiday recipes, and while I do love baking for the holidays, I also love quick and easy no-bake recipes that allow you more time to enjoy the season. The bonus with this particular recipe is that it works double time, also being a potential edible gift for loved ones.

And when I say this recipe is easy, I mean it is REALLY easy. All you have to do is melt the chocolate and crush the candy canes (which also acts like an excellent stress buster, by the way, which can be needed during the hustle and bustle of the holiday season, so you’re welcome ;)). Lastly, mix everything and sprinkle some extra crushed candy canes on top to pretty them up for a fun festive flair, then let them set, and you are done! I mean, can it get any easier?!

If you have fond memories of savouring candy canes during your childhood, this recipe is sure to evoke a sense of nostalgia. Growing up, I adored the wintry coolness of candy canes, which seemed to mirror the winter wonderland depicted in my favourite Christmas movies and the snowy landscape right outside my house in Canada. As a kid, candy canes felt like snowflakes in candy form—magical.

So what’s to love about this Simple Dark Chocolate Peppermint Bark?

• Vegan  • Gluten-free   • Dairy-free

• An easy stress-free holiday recipe (great for making with kiddies)

• No bake recipe (that can be made ahead of time)

• Makes a wonderful edible gift for loved ones

While enjoying candy canes on their own is delightful, there’s only so many you can eat. That’s where this recipe comes in, offering a fun and delicious way to make the most of these beloved holiday candies. And what takes it to the next level? Dark chocolate. The pairing of mint and chocolate is truly extraordinary. The deep, rich dark chocolate intensifies the minty notes of the candy canes, creating a dynamic flavour combination that is nothing short of refreshing.

Embrace the magic of childhood with this delightful dark chocolate peppermint bark; it will surely put a smile on your face. Plus, it’s a fantastic recipe to make with kids, getting them involved and creating new magical memories. 

Sprinkles recipe fun facts:

• DAIRY-FREE DARK CHOCOLATE CHIPS – are rich in cocoa that is high in and is also dairy-free, gluten-free, and vegan and uses minimally processed cane sugar for a healthier alternative to white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• SEA SALT – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

So let’s get the holiday festivities underway and make some delightful Simple Dark Chocolate Peppermint Bark, shall we?

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Simple Dark Chocolate Peppermint Bark

This Simple Dark Chocolate Peppermint Bark is a festive treat, that requires just a handful of ingredients and very little time. These minty chocolate delights are perfect for holiday snacking or gifting for loved ones. They are gluten-free, dairy-free, and vegan-friendly, a fun holiday treat that everyone can enjoy!

Author Priscilla Sekaran

Ingredients

Equipment

• medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• parchment paper ( or a silpat mat)
• baking tray
• meat mallet (or rolling pin)
• freezer zip lock bags
• kitchen towels
• spoons

Dark Chocolate Peppermint Bark

• 2 cups dairy-free dark bittersweet chocolate chips (or 2 bars of dairy-free dark chocolate)
• 1-2 tsp coconut oil
• pinch of sea salt
• ½ cup crushed candy canes (half a box)
• 2 tbsp crushed candy canes, for sprinkling on top
• 1 tsp peppermint extract (optional)

Instructions

Dark Chocolate Peppermint Bark

• Line a baking tray with a silpat or parchment paper and set aside.
• Add the candy canes to a zip lock bag and place them on a sturdy surface with a kitchen towel underneath. Use a small meat mallet or rolling pin and go to town crushing the candy canes (an excellent stress reliever, for the holiday season) until they break down into small pieces. But not too much as you don’t want to turn it into dust unless you prefer it that way, that’s fine too!

  Put aside 2 tbsp of the crushed candy canes to sprinkle over top the bark later and set aside the rest. 
• Melt the dark chocolate chips using the double boiler method or in the microwave in increments until everything is melted down. If you like things extra minty you can add in ½ tsp of peppermint extract to intensify the minty goodness.

  For the full steps of the double boiler method, please refer to my recipe here, where I provide a detailed process. Once the dark chocolate chips have melted down to a nice, smooth consistency, set aside.
• Add the crushed candy canes to the melted chocolate and mix everything together until everything is well combined.
• Transfer to the baking tray and smooth the bark nice and evenly, to your desired thickness. Sprinkle over the reserved crushed candy canes. Give the peppermint bark a gentle shake to help it set. Place in the fridge for 1 hour or freezer for 30 minutes.
• Remove and break the bark into pieces. If you are removing from the freezer let it come up to room temperature for 10-15 minutes and then break into pieces. Now all that’s left to do is devour your chocolate peppermint bark. Enjoy!

Notes

* I used Camino's Bittersweet Chocolate Chips as they are the ones I personally love. I love the taste, it has a rich deep chocolate flavour that pairs so well with the peppermint. Feel free to use whatever one you like. You can also use dairy-free dark chocolate bars if you prefer. Just break the bar into pieces and then follow the same melting process as noted in the recipe.

You could also use semi-sweet chocolate if you prefer something with a little more sweetness.

STORAGE: Store in an air-tight container in the fridge for up to a week or store in the freezer for a month. Place some parchment paper in between the bark to ensure they don’t stick together. 

GIFTING: If you are gifting place them in a lined cookie tin or cellophane bag and tie them up with some pretty ribbon for a delightful homemade gift for the holidays!

WANT MORE? Just double the recipe, and you'll have even more Simple Dark Chocolate Peppermint Bark to enjoy.

Enjoy!

The post Simple Dark Chocolate Peppermint Bark {vegan, gluten-free} first appeared on Pure Sprinkles.

Happy Valentine’s Day, dear friend!

Do I have a special Valentine’s day treat for you! Something sweet, easy to make, and oh so yummy. So what is it, you ask? Did I hear someone say chocolate? Well then, you are correct. It is indeed a chocolate treat and not just any chocolate treat but dairy-free and gluten-free chocolate hearts!

Oh, but wait! This isn’t just your typical chocolate recipe packed with loads of refined sugar and milk by-products, certainly not. It is, however, vegan-friendly, and made with only 3 simple ingredients. 

If that hasn’t sold you, then maybe their decadent chocolatey goodness will do the trick. Just for good measure, I should also mention they are ridiculously easy to make (and a lot of fun too!).

Around the time I changed my diet, I found myself really missing chocolates. I don’t know if it was because I knew I couldn’t have any or because my body was craving for sugar since I had cut out all refined sugars. All I knew is that I was on a mission to figure out a way to bring chocolates back into my life.

I came across some dairy-free chocolate chips and rekindled my chocolate-making techniques, and got to work creating dairy-free chocolates. And you know what, they turned out great! I was so pleasantly surprised. The dairy-free chocolates are remarkably similar to milk chocolates and totally satisfied the chocolate void in my life. Thus, my chocolate candy recipe was born. And I have been making them ever since. 

So if you’re looking to make a gift for someone special in your life, whether it’s a significant other, friend, family member, neighbour, or just for yourself! Because hey, we all deserve a little self-love with a nice sweet treat now and then too. These delectable little bites of chocolate goodness can be enjoyed by one and all.

Sure they are pretty on the nose with the whole heart theme, but with it being Valentine’s day, I think they get a pass, plus they’re just too cute and tasty to resist. Give them a try, and you’ll see why.

Sprinkles recipe fun facts:

• DAIRY-FREE CHOCOLATE CHIPS – are also gluten-free and use cane sugar instead of traditional white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• SEA SALT – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

The beauty of this recipe it is can be used in many ways, which we will explore in a future post. But for now, shall we make us some chocolate hearts?

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Vegan Chocolate Hearts

These delectable dairy-free chocolate hearts are super easy to make and are the perfect sweet treat for Valentine's Day or any other time of year!

Author Priscilla Sekaran

Ingredients

Chocolate Hearts

• 1 ½ cups *dairy-free semi-sweet chocolate chips (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• pinch of sea salt

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• silicone heart-shaped chocolate molds
• metal spoons
• parchment paper
• plate (or a baking tray)
• oven mitts

Instructions

CHOCOLATE MAKING

Melting the Chocolate (Double Boiler)

• Fill your saucepan with 1-2 inches of water and place it on the stove. Place the stainless steel bowl on top of the saucepan — the two should sit tightly together. You don't want a gap as heat will escape. You also want to make sure the bowl does not touch the water, as it may burn the chocolate. Turn up the heat to high.
• Once you hear the water start to boil, add the coconut oil.
• After the oil is melted down (after 1-2 minutes) add the chocolate chips. Stir the chocolate constantly with your silicone spatula or spoon to help melt the chocolate. At this point in time add the pinch of sea salt. You may wonder why sea salt? It helps to bring out the chocolatey goodness!
• Once you see the chocolate starting to melt down to a liquid consistency, cut the heat and remove it from the double boiler. It's fine if it's not all melted down, the residual heat from the bowl will help melt it all down. Once melted down, the chocolate should be a nice liquid-syrup consistency with a nice glossy sheen that slowly drips off your spatula or spoon. Let it cool down for 2-3 minutes.

Filling the Molds

• It's now time to fill the molds. I like using silicone molds as I find the chocolates come out effortlessly, but you could use a plastic mold as well. Place the mold on a plate or tray, for easier transfer to the fridge or freezer and to catch any spills.
• Take a spoonful of the chocolate and slowly start filling up the molds. Don't worry if it drips all over the place, it's all a part of the fun. Fill it as close to the top as possible.
• Once all the molds are filled, place them in the fridge or freezer. Set the remaining chocolate aside, we will be using it later. If placing in the fridge, it will take about 40-50 minutes and the freezer 20-30 minutes. Shake the tray gently to see if it's set if it moves it's not ready, just place it back and let it set a little longer till they are firm.

Removing from the Molds

• Once the chocolates are set it is time to remove them from the molds! Have a plate or tray covered with some parchment ready to go as that is where we will be placing the chocolates. Press your thumb behind the shape and gently press the chocolates out and bend the molds as necessary. It should come out easily. Now if you want to taste test a couple, I would highly recommend doing that, for quality assurance of course ;).
• At this point they are done and you can place the chocolates in a tin, or airtight container to store away OR feel to enjoy them straight away, but if you want to take these chocolates one step further, then let us continue on.

Decorating (optional)

• Now, comes the most fun part of the chocolate-making process, decorating! Place all the chocolate hearts on the parchment paper, make sure to have them spaced away from one another. Then let's bring back our melted chocolate, it's time to bring out the artist in you. Drizzle the melted chocolate over the chocolates, whatever way your heart desires. It can get a bit messy and you may get some on you as well, but it is all part of the fun. You could even put sprinkles on top too if you wanted to take them even a step further. Once you are done place the chocolates back in the fridge or freezer to set. Once they are set, take them out and enjoy!

Notes

* I used Camino Semi-Sweet Chocolate Chips as they are the ones I personally love but feel free to use whatever ones you like.

** This recipe makes 30 chocolates (2 chocolate heart molds)

*** Store in the fridge for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

NOTE: Sometimes the chocolate may start to thicken up if too much time has passed, not to fret. Just place the bowl back on the double boiler, and melt the chocolate down again. 

MELTED CHOCOLATE: You may have some leftover melted chocolate after everything is said and done. You could just eat the rest with the spoon, that is a totally fine option. However, to ensure you use every last drop, I have a suggestion. Heat up a cup of dairy-free milk (or milk of choice) and add the chocolate, mix it up and bring it to a low boil, cut the heat and pour into your favourite mug, you now have yourself a mug of hot chocolate! 

Enjoy!

The post Vegan Chocolate Hearts {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.