Nothing says “I love you” more than these delicious, irresistible and refined sugar-free orange chocolate hearts! Make your special someone (and loved ones) these incredible Valentine’s Day orange chocolate hearts to show them you really care!
Enjoy with more Valentine's recipes including our chocolate covered strawberries recipe and refined sugar-free chocolate gateau recipe.

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With Valentine’s day around the corner – I have suddenly been in the mood for chocolate!
If you have tried our homemade healthy chocolates recipe you will believe me when I say – you can make quick, easy and refined sugar-free chocolates!
So I am excited to share this new creation with you – irresistible orange-flavored chocolate hearts - made with just 5 ingredients!
These are bursting with delicious orange flavor which perfectly pairs with the rich chocolate notes… in every bite. These orange chocolates are a healthier alternative to store-bought chocolates – with NO refined sugar!
Imagine surprising your special someone and loved ones with these delightful, fresh chocolates! That is enough to make this Valentine’s day the best one yet! ❤️
Notes on Recipe Ingredients
To make homemade chocolate candy you will need:
- Coconut oil: use unrefined, organic, virgin coconut oil which is cold-pressed. Coconut oil helps to bind the ingredients together in the chocolate and as a substitute for cacao butter.
- Raw cacao powder: Raw cacao powder is pure and less processed than cocoa powder and gives the chocolates a richer taste. You can substitute for natural unsweetened cocoa powder (avoid Dutch-process cocoa powder).
- Milk powder: you can use whole milk powder or skimmed milk powder. To make these chocolates vegan and dairy-free you can replace with coconut milk powder (these may bring out a subtle coconut taste). If you are in the UK I recommend this milk powder.
- Maple syrup: use 100% pure Grade A maple syrup, which has no added sugar, this is used to sweeten the cookies and add a delicious and warm flavour. If you are in the UK I recommend Kirkland Signature Canadian Pure Maple Syrup (Grade A). This is used to sweeten the chocolate and gives it a nice depth of flavor, use 100% pure Grade A maple syrup (with no added sugar.
- Orange extract: I recommend using natural orange extract (oil based vs water based) for the best texture in chocolates.
Optional – top with orange zest for decoration (if desired).
Equipment
- All you need is a large bowl to combine the ingredients. To melt the coconut oil you can use a bowl and pan (if you are using the double boiler method) or microwave-safe bowl (to melt in the microwave).
- You will also need heart-shaped silicone mold trays to shape the chocolates into hearts. We recommend these silicone mold trays with various shapes (this can be fun to make chocolates any shape you like)!
How to Make Orange Chocolate hearts (Step-by-Step)
- Melt the coconut oil. You can use the double boiler method or melt in the microwave. To use the double boiler method: add 1 cup water to a saucepan and heat on medium/high heat. Place a steel bowl (with the coconut oil inside) on top of the pan, the steam from the pan will melt the coconut oil. Alternatively, add coconut oil into a microwave-safe bowl and heat in the microwave for 50-60 seconds, or until melted. If using the microwave method - transfer melted coconut oil into a large steel bowl.
- Sift in the cacao powder and milk powder and stir to combine. Once you have melted the coconut oil, remove the bowl from the heat (if using double boiler method). Using a sieve, sift the cacao powder and milk powder into the bowl and stir to combine.
- Add maple syrup and orange extract. Add the warm maple syrup and use a silicone spatula to gently mix to combine. (Note: use room temperature maple syrup or warm maple syrup in the microwave for 15 seconds before adding). Add the orange extract and mix to combine once more.
- Shape the chocolates using molds and freeze. Fill a spoon or two of the chocolate mixture into each mold space and gently press the chocolate into the mold using your thumb/finger. Transfer to the freezer for at least 30 minutes.
- Remove chocolates from mold/tray. Once set, remove the solid chocolates from the silicone/ice cube tray. Push the bottom of the silicone tray to allow each chocolate piece to gently be removed from the tray, place onto a plate.
- Serve and enjoy. Allow chocolates to come to room temperature for 10-15 minutes before serving for the best texture. Alternatively, transfer into a container store in the fridge (or freezer) for later. Optional - sprinkle with fresh orange zest to decorate!
SAVE this recipe! 📩
Tips for Making the Best Chocolate Hearts
- Silicone mold/tray – we recommend using heart-shaped Silicone Molds (often they are referred to as Silicone Chocolate Molds/Moulds). These come in a variety of shapes and are flexible, which helps when transferring the chocolates from the silicone tray into a plate. Ensure the silicone mold/tray is dry before adding the chocolate mixture.
- Use dry equipment – make sure equipment (including bowls, spatulas and tray) is dry to prevent moisture from entering the chocolate, this will cause the chocolate to seize. This means the ingredients separate forming clumps and can occur when the melted chocolate comes into contact with moisture.
- Orange extract: use natural orange extract (oil based vs water based) for the best texture in chocolates.
Storage Tips
- These chocolates should be stored in the fridge – as they are not tempered they will melt at room temperature. You can store these in the fridge for up to a week, or freezer for up to 3 months.
- Wrap chocolates in foil, ensuring they are kept flat and not clumped together, transfer wrapped chocolate in an airtight container or zip lock bag to keep fresh.
How to serve
Serve these orange chocolate hearts with creamy vanilla matcha latte recipe, masala chai (Indian spicy tea) recipe or a fresh cup of Nespresso coffee!
These chocolate hearts can also be served with other no-bake refined sugar-free sweet treats including our quick and easy vegan marzipan recipe, mini chocolate peanut butter pies and easy and glutchocolate hazelnut tartlets
Related
Check out our other delicious sweet treats (these are all refined sugar-free):
Fresh Drinks
Make fresh juices and smoothies for your loved ones! Check out these easy recipes made using a blender:
Valentine’s Day Orange Chocolate Hearts
Equipment
Ingredients
- 40 g Coconut oil
- 20 g Cacao powder
- 28 g Milk powder
- 34 g Maple syrup
- ¼ teaspoon Orange extract
Instructions
- Melt the coconut oil in a large bowl (using either the double boiler method or in the microwave).
- Using a sieve, sift the cacao powder and milk powder into the bowl and stir to combine with the coconut oil.
- Add the warm maple syrup and use a silicone spatula to gently mix to combine. Add the orange extract and mix to combine once more.
- Fill a spoon or two of the chocolate mixture into each heart shaped mold space and gently press the chocolate into the mold using your thumb/finger. Freeze for at least 30 minutes.
- Once set, remove the solid chocolates from the silicone tray. Push the bottom of the silicone tray to allow each chocolate piece to gently be removed from the tray, place onto a plate.
- Allow chocolates to come to room temperature for 10-15 minutes before serving for the best texture. Alternatively, transfer into a container store in the fridge (or freezer) for later.
Notes
-
- Silicone mold/tray – we recommend using heart-shaped Silicone Molds (often they are referred to as Silicone Chocolate Molds/Moulds). These come in a variety of shapes and are flexible, which helps when transferring the chocolates from the silicone tray into a plate. Ensure the silicone mold/tray is dry before adding the chocolate mixture.
- Use dry equipment – make sure equipment (including bowls, spatulas and tray) is dry to prevent moisture from entering the chocolate, this will cause the chocolate to seize. This means the ingredients separate forming clumps and can occur when the melted chocolate comes into contact with moisture.
- Orange extract: use natural orange extract (oil based vs water based) for the best texture in chocolates.
Donalyn
These were the absolute perfect Valentine's Day treat - thanks for a lovely recipe!
Sonia
No problem Donalyn... So pleased to hear that!!
Shelby
I love the orange and chocolate combination and they are so easy-to-make, too!
Sonia
So glad you liked them Shelby!
TAYLER ROSS
I made these chocolates for my husband and he loved them! The combination of chocolate and orange is incredible!
Sonia
That's great... so happy to hear that your husband loved them!
Neha
Aww how cute these hearts look! Orange and chocolate are two of my most favorite flavors together, I need to try these out!
Sonia
I love that combination too... Hope you enjoyed them Neha!
Beth
I have a batch of these hidden away for this evening. I'm giving to them to my husband. I sampled a couple, and they are amazing.
Sonia
How lovely! Thank you - glad to hear you liked them... hope your husband enjoyed them too!
Katherine
These chocolates are the cutest! And I'm a sucker for chocolate orange flavors together.
Sonia
Thank you (and me too)!