0 from 0 votes
No-Bake Chocolate Cookie Hearts
Prep Time
15 mins
Total Time
15 mins

Prepare this vegan, dairy-free, egg-free, nut-free, gluten-free sweet treat delight to surprise your loved ones or bring to the next party event.

Course: Dessert, Snack
Cuisine: All Cuisines
Servings: 14 cookie hearts (so total of 7 sandwich cookies)
Calories: 105 kcal
Author: @dietitian_mom
For the Cookie Hearts:
  • 3 ½ tablespoons sunflower seed butter (or alternative nut or seed butter of choice)
  • 3 ½ tablespoons honey (or pure maple syrup or agave nectar)
  • 2 tablespoons coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 cup quick cooking oats [100 g]
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground flaxseed (optional)
For the Soy Cream Filling:
  • 1 cup chopped Medium Firm refrigerated tofu [135 g] (see below for preparation method)
  • ½ cup original fortified soy milk (or other fortified plant-based milk) [120 mL]
  • 1 tablespoon corn starch (also known as corn flour)
  • 2 tablespoons maple syrup
  1. Line a freezer safe container with parchment or wax paper. Set aside.
  2. In a pot on a low-medium heat setting, stir together the seed or nut butter, honey and coconut oil. Gently heat until the mixture is smooth and well combined.
  3. Whisk in the vanilla extract and salt, stirring until completely smooth, then turn off the heat.
  4. Into this pot, stir in the quick oats, ground flaxseed (optional) and cocoa powder until evenly coated. (If the pot is too small, simply mix the quick oats, flaxseed and cocoa powder together in a mixing bowl, then pour in the pot contents (salt, vanilla, seed or nut butter, honey and coconut oil) into the mixing bowl and stir until well combined.
  5. Place a large piece of parchment paper on a chopping board and put the combined mixture onto the parchment paper. Squeeze/mold together to form a tight ball. Place another piece of parchment paper on top of the mixture and then press down.
  6. Use a rolling pin to roll out the mixture into a thin flat sheet. Use a heart shaped cookie cutter to cut out the hearts, then use a pie spatula to scoop up each cookie and place it in a freezer safe container.
  7. Remold and shape the leftover mixture together so that you can roll it again to form another flat layer for making more heart shapes. You should be able to make about 12 -14 thin heart shapes.

  8. Place these heart shapes in a freezer safe container, separating each layer with parchment paper or wax paper. Then freeze in the freezer for at least 3 hours, or until fully hardened.
  9. Meanwhile, make the soy cream filling, following the directions here. Once made, keep the soy cream filling refrigerated.
  10. About 10 minutes prior to serving, check on the cookie hearts to make sure they have hardened sufficiently. If so, you can remove the hearts from the freezer, spoon on the soy cream filling on half of the hearts, and top with the remainder of the hearts. Then serve and enjoy!
Recipe Notes

Do not layer on the soy cream filling and assemble the sandwich cookies prior to freezing because the soy cream filling can’t be frozen. Feel free to make other shapes rather than ‘hearts’ if you desire.

Nutrition Facts
No-Bake Chocolate Cookie Hearts
Amount Per Serving
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Sodium 32mg1%
Potassium 89mg3%
Carbohydrates 12g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 35IU1%
Vitamin C 0.7mg1%
Calcium 29mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.