Red Velvet Chocolates for Valentine’s Day {Vegan}

Red Velvet Chocolates for Valentine’s Day {Vegan}

Feb Holy yikes! Yeah, Valentine’s Day is just a few days away and your inspiration is as dry as the Sahara, am I right?

Part of the problem of getting gifts for the same people year after year (birthday, Christmas, Mother’s Day, etc) is that you just run out of ideas at some point. I mean, how many ties can you buy one person?

That’s why I pretty much always default to homemade gifts, and let’s be real, often those gifts are in the form of baked goods. It’s my love language, really.

But here’s the thing; this recipe is 4 ingredients and requires zero actual baking. And the final result, these Red Velvet Chocolates, are pretty spectacular. It’s like a homemade chocolate, but you don’t need to buy anything fancy to make these. You just need some muffin tins and cupcake liners, which you probably already have on hand.

They key ingredient in this recipe (other than chocolate) is a Red Velvet Nut Butter from Spreads by Cede. A woman-led, Canadian-owned business, these nut butters are vegan, eco-conscious and really unique. The idea is that Cede takes a basic nut butter, like almond or cashew, and infuses it with funky flavours like matcha lavender and cacao maca and mint chocolate chip and chaga vanilla, taking a product that’s already pretty nutritionally packed and giving it an edge.

And just in time for Valentine’s Day, she’s launched a Red Velvet Cashew Butter, which is, simply put, delicious. I mean, do I sneak into the cupboard and just lick some off a spoon sometimes? Yes. But all of these nut butters can also be added to:

  • smoothies
  • salad dressings
  • energy balls
  • oatmeal
  • chia puddings

I’ll post more recipes using these in the future as I have more time to play with them, but for now, let’s get to the Valentine’s Day question at hand.

By the way, use the code REBECCA10 at checkout here and get 10% off of your order until Feb 28!

To make these Red Velvet Chocolates, simply create a chocolate shell and then stuff it with some of the Red Velvet Cashew Butter and a little jam for added sweetness. I used raspberry because it’s my favourite and the red pops for Valentine’s Day. But you can use any type of jam you like. I then topped it with freeze dried strawberries to make it look pretty, but honestly, a sprinkle of sea salt would do if you can’t find them. Take the base recipe and let your imagination in terms of pairings run wild!

Red Velvet Chocolates Vegan

Vegan Red Velvet Chocolates {Vegan}

Rebecca Coleman
A simple, 4-ingredient treat for Valentine's Day to make for your sweetie that requires no baking!
Prep Time 30 minutes
Refrigeration time 30 minutes
Course Dessert
Cuisine Canadian
Servings 6


  • 1 small pot
  • 1 large heat-proof bowl stainless steel or glass
  • freezer


  • 1 cup vegan chocolate chips I use the Costco Kirkland brand
  • 1-2 tbsp coconut oil
  • 1/2 cup Red Velvet Nut Butter Spreads by Cede
  • 1/2 cup jam
  • sea salt or freeze dried berries for garnish


  • Fill the bottom of a small saucepan with 1-2" of water and place over medium high heat and bring to a boil.
  • Over the saucepan of boiling water, place your heatproof bowl, and into that, place the chocolate chips and the coconut oil.
  • Allow everything to melt down together, stirring occasionally until it's a smooth mixture.
  • While the chocolate is melting, get out your muffin tin and line it with 6-9 cupcake liners. Reserve 1/3 for filling the tops.
  • Once the chocolate is melted, place 1-2 tbsp of melted chocolate in each cup and then carefully swirl it around to coat up the sides. Also, if you're too lazy to do this, the recipe tastes great as a kind of chocolate sandwich, chocolate layers on top and bottom, filling in the middle.
  • Place the muffin tin the freezer for about 10 minutes.
  • Remove from the freezer and pop 1-2 tbsp of the red velvet nut butter in each of the chocolate cups, then top that with 1-2 tbsp of jam. Place it back in the freezer for a few minutes to set.
  • You may need to reheat the chocolate a little to make it runny enough to top the filling.
  • Remove the cups from the freezer and top with the remainder of the chocolate, again, about 1-2 tbsp per cup.
  • Garnish with crushed freeze-dried berries or a sprinkle of salt.
  • Place in the freezer for another 10 minutes to set, and then serve.
  • You may want to allow them to warm up before serving (depending on how cold you like things), and store any leftovers in the freezer.


@findbex 4-ingredient Red Velvet Valentine’s Day Chocolates! Made with @Spreads by Cede - Nut Butter. #vegan #plantbased #easyveganrecipes #valentinesday #fyp ♬ Lazy Sunday - Official Sound Studio
Keyword glutenfree, vegan

This post generously sponsored by @spreadsbycede, but the recipe is my own.

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