Dairy free Valentine Hearts

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.


100 g (3 1/2 oz) of (DF/GF) dark chocolate
170 g (6 oz) 1 1/4 cups of rice flour
170 g (6 oz) 1 1/4 cups of millet flour
170 g (6 oz) 3/4 cup of Dairy free margarine
1 tablespoon of strong black coffee
2 teaspoons of Gluten free baking powder
1 large free-range egg
140 g (5 oz) 3/4 cup of caster (superfine) sugar
2 non-stick baking sheets


2 heart-shaped cutters, one 5 cm (2 inch) and the other 2.5cm (1 inch) (fluted circular cutters can be used instead)

1. Preheat the oven to 180°C (350°F) gas 4

2. Gently melt the chocolate in a bowl in the microwave and then stir it until smooth.

3. In a food processor, combine the flours and margarine with the coffee for a few seconds.

4. Add die, baking powder, egg and sugar, and process again briefly.

5. Shape the dough into a ball, divide into two and wrap one in clingfilm (plastic wrap). Chill the wrapped dough for 25 minutes in the freezer.

6. Mix the melted chocolate into the remaining dough and bring it back into a ball shape by kneading gently on a floured surface.

7. Wrap the chocolate dough in clingfilm (plastic wrap) and freeze for 15 minutes.

8. Unwrap both balls of dough and divide each in half to make it easier to roll out.

9. Now roll out a chocolate dough and a plain dough on separate, floured boards until they are thin enough to cut out without breaking up.

10. Using the large heart cutter first, cut out plenty of hearts in the chocolate pastry, then using the smaller heart cutter, cut out the centre of the chocolate hearts and put them to one side.

11. Repeat this with the plain dough. Now gently place the smaller hearts inside the larger ones, alternating doughs so that you have a chocolate exterior and a plain interior and a plain exterior and a chocolate interior.

12. Bake the hearts on the trays for about 10 minutes, or until golden.

13. Allow them to cool for a couple of minutes before transferring to wire racks.

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