True confession: I used to hate Valentine’s Day. Like seriously disliked it. Every year I’d set unrealistic expectations about the silly holiday and always, always end up disappointed.
It wasn’t until after I was married that my ideals and expectations about Valentine’s Day changed. How precious and blessed am I to be loved by a man who adores and cherishes me and our girls – every day.
Did I mention he brings me bacon too? Yes, he came home Tuesday with flowers, chocolate, and 6 packages of bacon (it was on sale).
I think I’ll keep him.
I love Valentine’s Day now. It’s hard not to enjoy it in this house with two little girls. We are all about frilly dresses, hearts, flowers, unicorns, sparkles, and anything else girlie (which includes Valentine’s Day).
Both my girls love chocolate. A few weeks ago I found some heart shaped chocolate molds, and decided to make them some chocolates as a Valentine’s Day treat. They turned out great, and are super simple to make.
Quick & Easy 2-Ingredient Chocolates:
Yields about 24 one-inch chocolates
10 ounces Enjoy Life Mini Chocolate Chips
2 tablespoons coconut oil
Some possible add-ins:
dried or freeze dried fruit
spices (such as curry powder, ginger, cinnamon, etc.)
other extracts or flavorings (like peppermint extract, orange extract, etc)
ground coffee beans
heat (like crushed red chili flakes, chipotle powder, cayenne, etc.)
- Place the ingredients in a large microwave safe bowl, and microwave on high for 30 seconds and then stir. Keep repeating this step until all of the chocolate is completely melted (you could also melt the chocolate and coconut oil over a double broiler).
- Stir in add-ins if any are desired.
- Pour the melted chocolate into the desired chocolate molds and then place in the freezer to harden. Remove chocolates from the molds and store in an airtight container in the freezer or refrigerator until ready to serve.
Wishing you all a Happy Valentine’s Day!
Shirley @ gfe & All Gluten-Free Desserts says
Truly fabulous yummies! And I so love this post, Megan … all of it. You do have an amazing hubby and daughters, but that makes sense given your amazing self. 🙂
Happy Valentine’s Day, dear! xo,
You are so sweet, Shirley! Thank you! Happy Valentine’s Day!
Have a lovely Valentine’s Day Megan! Your chocolates look so smooth and shiny! Yum!
Hi Vicky! Thank you – Happy Valentine’s Day to you, too!
Amy Chadwick, ND says
What a beautiful post… the love, the photos, the simple but delightful chocolates. Absolutely lovely!
Thank you, Amy!
I’m allergic to coconut. Any other options as the fat source?
Hi Cynthia, Sure – you could sub palm shortening, butter or ghee (if tolerated). Sometimes vegan butter can have a funky taste, so that’s why I wouldn’t necessarily suggest using it in this recipe.
Joyce N says
Wow! how simple! Two of my grandkids and I are lactose intolerant and one granddaughter has a casein allergy. We use Enjoy Life chocolates all the time. I’m so making these for the kids – just because I love them! (I have the heart molds, too.)
You’re such an awesome grandma, Joyce! Happy Easter to you and your family!
I made chocolates for my co-workers and Pastors for Christmas. My family also enjoyed a few of them too. I made a dark chocolate with unsweetened coconut and raisins, a dark chocolate with triple nuts(cashews, walnuts and almonds) a white chocolate with Reeses peanut butter cups and a white chocolate with dried cranberries and almonds. They were all delicious! And the best part so easy. I would do it again. Some people thought they were from a gourmet shop, no just my humble abode!! Have a wonderful day!
could I use bacon fat or butter or sunflower oil instead? we can’t do coconuts or palm.
I think butter would be a great alternative.
I WILL make these, thanks!
Love the pictures, too! And the new look to the site!
Awe, thanks so much, Connie! I hope you enjoy these… who can resist chocolate?! 😉
Wow these look so tasty and easy to make! Thanks for sharing.