Chocolate Peanut Butter Hearts are an easy Valentine’s Day dessert you can make at home! They make a fun activity with kids and taste better than Reese’s.
Instead of using powdered sugar to thicken the peanut butter middles, this recipe uses a combination of pure maple syrup and coconut flour, which is quite absorbent. If you need to use a different flour, be sure to check out the suggestions below.
I’ve also made a similar recipe that is sweetened with dates if you prefer a fruit-sweetened dessert. Either way, you’ll love the rich chocolate and peanut butter flavor!
Ingredients You’ll Need
Made with just 5 simple ingredients, you can stir together the filling in just minutes. Then all you need is a small cookie cutter to make cute heart shapes!
Use dark chocolate or semi-sweet chocolate chips, depending on how sweet you want these hearts to be. If you need a dairy-free recipe, be sure to check the package label to ensure the chocolate is not made with milk.
Note: These heart shapes are perfect for a holiday like Valentine’s Day or an anniversary, but I’ve also got you covered with Peanut Butter Eggs if you want a version for Easter. You could make Christmas tree shapes or pumpkin shapes, too!
How to Make Chocolate Peanut Butter Hearts
In a medium bowl, add the peanut butter, coconut flour, maple syrup, and salt. Stir well, until the peanut butter mixture looks thick and uniform.
If the peanut butter filling feels soft to the touch, place it in the fridge for about 20 minutes to firm up, or you can place the bowl in the freezer for about 10 minutes.
If the dough gets too firm, don’t worry, it will soften as it comes to room temperature again.
Place the peanut butter dough on a piece of parchment paper and cover it with another piece of parchment. Use a rolling pin to roll the peanut butter mixture between the sheets of parchment paper into a flat layer, about 1/4-inch thick.
Remove the top layer of parchment and use a cookie cutter to cut out the dough into heart shapes. The peanut butter filling may soften over time, but you should be able to carefully transfer it to a baking sheet or plate lined with parchment paper. (You can also use wax paper, for stick prevention.)
Once you’ve cut out all of the hearts and arranged them on the lined sheet pan, place that pan in the freezer to let the hearts firm up.
Note: Another way to make the heart shapes is to break off a piece of the peanut butter filling and press it into the heart-shaped cookie cutter, arranged on a piece of parchment paper. Feel free to use whichever method sounds easiest to you. You can also use a silicone heart mold!
While the peanut butter hearts are freezing, melt the chocolate chips in a double boiler, or use the microwave in 30-second increments. Stir with a spatula, until the chocolate is smooth.
When the hearts feel firm to the touch, and are easy to lift off the pan, use a spoon to spread the melted chocolate on top of each heart. The chocolate should firm up quickly when it touches the chilled hearts.
Then, flip them over when the chocolate is solid and coat the other side of the hearts in chocolate, too.
Alternatively, you can use a fork to dip the chocolate hearts into the bowl of melted chocolate and let the excess chocolate drip off.
This method is a little messier and might be easier if you add a teaspoon of coconut oil to the mix, to help thin out the chocolate.
Sprinkle a little sea salt on top of the melted chocolate, if you like sweet & salty candies, then place them in the freezer again, just until the chocolate is solid. Then they are ready to serve!
These homemade chocolate peanut butter hearts are best served chilled, from either the fridge or freezer. They will be a little crunchier when served frozen and are softer to bite into when served from the fridge.
Substitutions & Frequently Asked Questions
You can store these treats in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.
I’ve successfully made these using 1/4 cup of almond flour instead. I imagine 1-2 tablespoons of oat flour might work, too.
Try the 3-ingredient topping on my Chocolate Peanut Butter Bars instead. You can stir it together fast!
Looking for more peanut butter chocolate desserts? Try my Chocolate Peanut Butter Bars, Chocolate Peanut Butter Banana Smoothie, or Homemade Crunch Bars.
Chocolate Peanut Butter Hearts
Chocolate Peanut Butter Hearts are an easy 5-ingredient dessert that tastes better than Reese’s peanut butter cups! They are naturally gluten-free and dairy-free.
Servings:
Ingredients
- ½ cup all-natural creamy peanut butter (or other nut butter)
- 1 tablespoon coconut flour
- 2 tablespoons maple syrup
- ¼ teaspoon of salt
- ¾ cup dark chocolate chips*
- coarse sea salt, for topping (optional)
Instructions
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In a large bowl, combine the peanut butter, coconut flour, maple syrup, and salt. Stir until a thick, smooth batter is created. It should have a texture similar to a soft play-doh. Place it in the fridge for 20 minutes, if needed, to help it firm up. (Or in the freezer for 10 minutes.)
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You can make the peanut butter hearts 2 ways. The first way is to line a baking sheet or plate with parchment paper and place your cookie cutter of choice on top of it. Use your hands to pinch off about a tablespoon of the peanut butter dough and press it into the cookie cutter, using your fingers to press the dough evenly into the shape. Feel free to use more or less batter to create the thickness you want. (This will vary depending on the size of your cookie cutter.) Use your fingers to gently press the dough into the lined baking sheet as you pull the cookie cutter upwards, releasing the dough from the cookie cutter. Repeat with the remaining batter, filling the pan, then place them in the freezer to set.
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The other way to make the heart shapes is to roll the entire batch of peanut butter filling between two sheets of parchment paper. Use a cookie cutter to cut-out as many shapes as you can, then remove the excess, leaving the cut-out hearts on the parchment paper. Repeat with the remaining dough, and transfer the parchment paper to a large baking sheet. Place the pan full of hearts in the freezer to set until firm, about 10-20 minutes.
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To prepare the chocolate coating, melt the dark chocolate chips. Remove the peanut butter hearts from the freezer, and then spoon the chocolate over the tops of the hearts. Smooth the tops quickly, as the chocolate may start to harden as it touches the cold peanut butter cups. Flip the hearts over and coat the other side. I don’t worry about coating the sides of the hearts (it can be a messy undertaking) but you can if you want to.
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Sprinkle the hearts with coarse sea salt, if you’d like to, while the chocolate is still melted. Then place the pan in the freezer to set, about 10 minutes. Enjoy these hearts cold from the fridge or freezer. (We prefer the fridge for a softer experience.) They can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Notes
*Most dark chocolate brands I’ve seen are naturally dairy-free and vegan, but be sure to check the label to ensure they are dairy-free if that is important for you. See the full post for a homemade chocolate coating instead.
Nutrition
Calories: 141kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 0.3mg, Sodium: 6mg, Potassium: 146mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4IU, Calcium: 17mg, Iron: 2mg
If you try these Chocolate-Covered Peanut Butter Hearts, please leave a comment and star rating below letting me know how you like them.
