Go Back
Print

Crispy Chocolate Coconut Hearts

Feel free to substitute finely chopped toasted nuts of any variety if you don't care for coconut. Alternatively, skip the nuts altogether and just make this a two-ingredient treat, upping the amount of crispy brown rice cereal to 1 1/3 cups.

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 18 Chocolate Hearts
Calories 80 kcal
Author Katie Morford

Ingredients

  • 8 ounces bittersweet chocolate
  • 1 cup crisp brown rice cereal, such as Barbara's (or use Rice Krispies)
  • 1/3 cup unsweetened finely grated coconut

Instructions

  1. Line two baking sheets with parchment paper or a Silpat.

  2. Chop the chocolate into small pieces that are roughly even in size. Put it into a medium, microwave-safe bowl. Microwave the chocolate on high in 30-second bursts, mixing after each round, until the chocolate is melted and smooth. This took 2 1/2 minutes in my microwave. Alternatively, melt the chocolate in a medium pot set over another pot of simmering water, stirring until melted.

  3. Add the crisp brown rice cereal and coconut to the chocolate and mix gently until combined.

  4. Spoon 1 level tablespoon of the chocolate mixture onto the baking sheet. Use your fingers (and perhaps the aid of the tip of a knife) to spread the chocolate into the shape of a heart. Continue with the remainder of the chocolate, leaving an inch or so of space between. If you don't want to go to the trouble of making hearts, just spread the chocolate into one very thin sheet on the baking pan using a rubber spatula. 

  5. Leave the chocolate to cool and firm up, about an hour (if you spread it in one big sheet, just snap into 2-bite pieces). You can speed up the process by putting the chocolate in the fridge or freezer.

  6. Store in an air-tight container. Will keep well for 1 week.