These delectable Peanut Butter Chocolate Hearts are perfect for Valentine’s Day. The hearts were bite sized, creamy and delicious – a perfect treat and easy to make. And the nondairy chocolate is healthy and fun to work with.
Peanut Butter Chocolate Hearts
1 Tablespoon of coconut flour
1/2 Cup of creamy peanut butter
2 Tablespoons of sugar free maple syrup
1/4 Teaspoon of Himalayan salt
1/2 Cup of nondairy caramel chocolate chips
1 Tablespoon of coconut oil, melted
-In a large bowl, combine the peanut butter, sugar free maple syrup, coconut flour and Himalayan salt. Mix until you have a thick and smooth batter.
-To make the peanut butter hearts, use a silicone pan with 12 medium size hearts , which you can purchase on Amazon or at your favorite craft store near you. You can also a make the peanut butter hearts with a cookie cutter to cut out as many shapes as you can, then remove the excess and place hearts on a baking sheet with parchment paper. I used a silicone pan. Add about 1 tablespoon of peanut butter dough and press into each heart cavity. Make sure to smooth dough evenly into shape. You can use more or less batter if desired to to create the thickness you want. Repeat with the remaining batter filling each cavity then place them in the freezer to set for 20 minutes.
-To prepare the chocolate, use a double boiler
to melt chocolate chips with 1 tablespoon of coconut oil and stir until smooth. Then spoon the tops quickly as the chocolate may start to harden as it touches the cold peanut butter cups. Spread chocolate and place in the refrigerator for about 15 minutes. Enjoy the hearts from the refrigerator or freezer.