Ube Coconut Chocolate Hearts (Vegan)

These delicious no-bake Ube Coconut Chocolate Hearts are ready in just a few minutes made with 4 basic ingredients. They are naturally plant-based, gluten-free and taste so good.

If you love a coconutty chocolate bite, aka bounty, then you are going to love these ube-infused ones. I hadn’t tried ube before (pronounced oo-bey) Natures Char released their sweetened condensed coconut milk variety and safe to say, I am a big fan. Ube is a purple yam, which is well-loved for its use in sweet recipes, lending a rich and vibrant purple colour as well as a sweet vanilla nutty/pistachio flavour that works so well in a lot of recipes.

Why will I love these?

These bites are so good:

• Made with 4 basic ingredients
• Really coconutty
• Chocolatey and rich
• Delicious, decadent and so good
• Less sweet than the original bounty bar
• Packed with coconut
• Naturally purple from the Ube
• Ready in 20 minutes or less
• Requires no baking
• Naturally vegan, egg-free and dairy-free
• Gluten-free and nut-free
• Easy to make
• Everyone will love them
• Shape into hearts or other shapes
• They also work well as balls
• Use a good quality dark chocolate for antioxidants
• Healthy fats
• Good to make all year round
• Will keep well in the fridge
• And longer in the freezer!

If you already love the sound of these bites, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the recipe card with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the bites:

• Desiccated coconut: the base of all good bounty-style bars.
• Ube sweetened condensed coconut milk: this is from Natures Charm and adds the vibrant colour and colour flavour as well as making the bars sticky and set firm enough but still soft and chewy.
• Vanilla extract: this is optional but adds a lovely flavour.
• Dark chocolate: I use Raw Halo or Hu Kitchen Chocolate, as they are both made with great ingredients.
• Coconut oil: to melt with the chocolate. This helps the chocolate set more quickly and to coat the bites more evenly.
• Freeze-dried raspberry pieces: these are optional but add a lovely pop of colour on top.

Are these gluten-free and nut-free?

These are naturally gluten-free and nut-free.

How do I make them?

These bites are ready in a few steps:

• Mix together the coconut, sweetened condensed milk and vanilla: until sticky.
• Press into moulds in any shape: and place in the freezer to firm up.
• Melt the chocolate and coconut oil: until glossy.
• Remove the coconuts from the moulds and dip into the chocolate: to evenly coat them.
• Sprinkle with the freeze-dried berries: if using.
• Allow the chocolate to set: and enjoy.

How long will they last?

These will keep for at least 1 week in the fridge in a sealed container and 1 month in the freezer. Allow to defrost slightly before eating.

What other recipes can I try?

For more no-bake recipes:

• Chocolate Brownie Raspberry Truffles
• Chocolate Date Hearts
• Chocolate Raspberry Brownie Bark
• Cashew Matcha Caramel Date Bark
• Pistachio Raspberry Protein Crispy Squares

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Ube Coconut Chocolate Hearts so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With ube love x

p.s. this recipe was first made with Natures Charm who I love, and this blog post is not sponsored.