I have had these pastries on my mind for a long time now and February 1st seemed like the ideal time to share them in the lead up to Valentine’s Day. Now, I don’t really celebrate but I do love all things heart-shaped and pink so it’s basically an excuse to make everything with chocolate and sprinkles.
What makes these Chocolate Puff Pastry Hearts so amazing?
These puff pastries are the dream, they are:
Golden, flaky and buttery
Rich and chocolate
Easy to make with 10 minutes of “work”
Use 2 basic ingredients
Naturally vegan and easily gluten-free
Great for sharing with loved ones
The best recipe for Valentine’s Day
These Chocolate Puff Pastry Hearts are so delicious and if you already want to make them, skip ahead to the recipe card below, or let’s discuss the ingredients and method in more detail.
What ingredients go into these puff pastries?
These are so basic, it’s hard to believe how impressive they are:
Puff pastry: this is what makes these pastries so flaky, buttery and golden. Make sure your pastry is vegan and gluten-free where needed (a lot of the ones in the UK are accidentally vegan).
Chocolate spread: there are lots of dairy-free chocolate spreads to choose from now, either go for a dark richer one or a lighter, sweeter chocolate spread.
Cacao nibs: I love the slight crunch in the pastries and you could even add extra chocolate chips, too.
Vegan butter: this is for brushing the pastries with before they bake and do add to the richness of colour and the flaky texture outside. Coconut oil, plant-based milk or vegan margarine spread will also work.
Allow the pastry to chill: at room temperature for 10 minutes before unrolling.
Unroll the pastry: to a rectangle shape.
Spread chocolate spread: over the middle half of the pastry. In your mind, divide the pastry into 4 strips and cover the middle two strips with chocolate.
Sprinkle over cacao nibs: if using.
Fold the outer edges over the chocolate: to meet in the middle.
Repeat the above steps to cover the middle pastry again: and fold the edges in to meet in the middle.
You will have two rolls now: fold these together and wrap up.
Chill in the fridge for 10 minutes: this allows the hearts to better keep their shape.
Cut the chocolate logs into strips: about 2-cm wide, these will be the individual pastries.
Take one pastry and shape it into a heart: they are naturally heart shape so just pinch the bottom of each pastry to a finer point.
Brush with butter: place on a tray and repeat with all the Chocolate Puff Pastry Hearts.
Bake for 30 minutes or until golden brown: and flaky.
Enjoy straight away or cold: these will keep well.
How long will these pastries last?
They keep well in a sealed container at room temperature for 3-5 days.
I didn’t think puff pastry was vegan or gluten-free?
Most shop-bought puff pastry rolls are accidentally vegan, just check the packet. As for gluten-free options, most big name brands have a GF pastry alternative so use that.
Are these nut-free?
Your chocolate spread may contain nuts, so just check that. If you cannot find a nut-free spread, use a seed butter instead like tahini or sunflower seed butter mixed with some cacao powder or jam will be delicious.
I love these hearts, what other recipes can I make?
If you are in the mood for love-filled recipes, how about my:
Golden flaky pastry filled with rich chocolate spread rolled and shaped into hearts and only using 2 ingredients. These Chocolate Puff Pastry Hearts are easy, vegan, gluten-free and so fun to make.
1 roll of puff pastry (320g)
150-200g dairy-free chocolate spread
3 tbsp cacao nibs, optional
20g vegan butter, melted
Allow the pastry to sit at room temperature for 10 minutes before using it.
Unroll the pastry with the longer edge towards you. Imagine the pastry is divided int 4 strips lengthways and spread the middle two with 2/3 of the chocolate spread mix and sprinkle with 2 tbsp of cacao nibs, if using. Fold the plain pastry edges inwards to reach the centre, covering up all the chocolate spread.
Repeat this process to cover the middle with the rest of the chocolate spread and cacao nibs and fold the edges inwards. Fold the pastry in half lengthways so the two rolls are on top of one another. Wrap the roll in the parchment and chill in the fridge for 10 minutes.
Preheat the oven to 160Fan/180*C and line 2 large trays with parchment paper.
Remove the pastry from the fridge and unwrap the parchment. Use a sharp knife to cut the length of the pastry into 12-14 pieces. Using your hands, pinch the bottom of the heart where the two rolls meet into a point to make the pastries more heart shaped.
Repeat to make all the hearts and place on the trays. Brush with the butter and bake for 25-30 minutes or until golden brown and flaky. Regularly turn the trays through cooking time to ensure all the hearts bake evenly.
Enjoy warm or allow to cool and store in a sealed container at room temperature for 3-5 days.
I hope you will love these Chocolate Puff Pastry Hearts so please let me know what you think in the comments below. If you do make these pastries, I would love to see so please tag me in them, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!