Vegan Chocolate Peanut Butter Hearts

If it’s true that the way to a person’s heart is through their stomach, all it takes to win over my husband is the combination of peanut butter and chocolate.

healthy-peanut-butter-hearts

During our first few years of dating, I would buy Austin a heart-shaped box filled with Reese’s peanut butter cups for Valentine’s Day, but once he tried my homemade peanut butter eggs a few years ago, he decided that the store-bought cups didn’t cut it anymore. Everyone else who tries them agrees that this recipe is BETTER, too! So, this year I decided to see how my original recipe would work using a cookie cutter to shape them– I wasn’t sure if it would work, but I’m very please with the results.

What I love about Reese’s holiday treats is that the peanut butter layer is thicker than their traditional peanut butter cups. I think the thicker ratio of peanut butter with crispy-thin coating of dark chocolate is hard to beat! So, for this recipe I made a thick peanut butter filling that is easy enough to shape with your hands. You can shape it to be as thick or thin, and in any shape, as you like. I hope you enjoy them as a healthier alternative this Valentine’s Day.

vegan-peanut-butter-cup

(Be warned– you might want to make a double-batch… they go really fast!)

Vegan Reese’s Peanut Butter Hearts
Makes 6-7 pieces

Ingredients:
1/2 cup all-natural creamy peanut butter (or nut butter of choice)
1 tablespoon coconut flour
2 tablespoons pure maple syrup
1/4 teaspoon of salt (only if your nut butter is unsalted)
1/2 cup dark chocolate chips*
1/2 teaspoon coconut oil

*Most dark chocolate brands I’ve seen are naturally vegan, but be sure to check the label to ensure they are dairy-free if that is important for you. 

Directions: 

Combine the peanut butter, coconut flour, maple syrup, and salt (if using) in a medium bowl and stir well to combine. The mixture should still have a peanut butter-like texture, but it should be thick enough to easily pinch between your fingers and hold its shape.

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.

peanut-butter-hearts

Repeat this process with the remaining dough and place the cut-out shapes in the freezer to firm up, about 20 minutes.

double-boiler

To prepare the chocolate coating, melt the dark chocolate chips and coconut oil over a double-boiler. (I just use an oven-safe bowl over a small sauce pot filled with an inch of boiling water.) Remove the heart-shaped peanut butter dough from the freezer and use a spoon to coat the tops and sides of each piece. Note: This can get a little messy!

peanut-butter-cups

Place the hearts in the freezer for a few minutes to let the chocolate harden, then remove and coat the bottoms with chocolate if you like, too. Keep the chocolate covered hearts in the freezer until ready to serve– they will melt quickly at room temperature.

4.9 from 8 reviews
Vegan Reese's Peanut Butter Hearts
Author: 
 
Ingredients
  • ½ cup all-natural creamy peanut butter (or nut butter of choice)
  • 1 tablespoon coconut flour
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon of salt (only if your nut butter is unsalted)
  • ½ cup dark chocolate chips*
  • ½ teaspoon coconut oil
Instructions
  1. Combine the peanut butter, coconut flour, maple syrup, and salt (if using) in a medium bowl and stir well to combine. The mixture should still have a peanut butter-like texture, but it should be thick enough to easily pinch between your fingers and hold its shape.
  2. 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.
  3. Repeat this process with the remaining dough and place the cut-out shapes in the freezer to firm up, about 20 minutes.
  4. To prepare the chocolate coating, melt the dark chocolate chips and coconut oil over a double-boiler. (I just use an oven-safe bowl over a small sauce pot filled with an inch of boiling water.) Remove the heart-shaped peanut butter dough from the freezer and use a spoon to coat the tops and sides of each piece. Note: This can get a little messy!
  5. Place the hearts in the freezer for a few minutes to let the chocolate harden, then remove and coat the bottoms with chocolate if you like, too. Keep the chocolate covered hearts in the freezer until ready to serve-- they will melt quickly at room temperature.
Notes
*Most dark chocolate brands I've seen are naturally vegan, but be sure to check the label to ensure they are dairy-free if that is important for you. You can also use my recipe for chocolate bark for a naturally-sweetened chocolate coating. (Use maple syrup for a vegan version.)

As always, feel free to use any other nut or seed butter you like. Peanut butter is a favorite for a few of my family members, but these also taste delicious using cashew butter, almond butter, and sunflower seed butter for a nut-free alternative.

Enjoy!

Reader Feedback: What’s your favorite Valentine candy? 

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

26 thoughts on “Vegan Chocolate Peanut Butter Hearts

  1. Karen

    U know what’s funny… I was going to try to make Reece’s pieces I’ve cream tart for Valentine’s Day. And was thinking of experimenting with ur trick of coconut flour and peanut butter (mixed in with banana ice cream) as the filling. I hope it works. Because you’re right. Those reeces pieces eggs u made were epically amazing.

    Reply
  2. Jess @ Crunchy Hot Mama

    Oh man these sound delish! I love all your easy and amazing recipes that you make. My hubby loves those little cups and this will be a perfect way to fill his sweet tooth without all the junk 😉 Thanks for a tasty recipe!

    Reply
  3. Laura ~ RYG

    You know, I’ve never ever ever met a man who didn’t swear by peanut butter! In college, I used to run these tests where I’d lay out 4 or 5 samples on peanut butter on spoons and see which what peanut butter was the guys favorite. The winner (as my hypothesis stated) was Peter Pan Peter Butter. Then I got married. He’s a Reese’s addict! He pounds a few a day, yikes. This is such a better alternative now that he’s trying to eat healthier and keep his bad cholesterol down. Thanks!!!!!!

    Reply
  4. Joslyn Benoit

    I love this! I’m a huge peanut butter and chocolate fan! I have the cutest bunny silicone molds, and I think I’m going to try this recipe out in them. They would be so cute and perfect for Easter this year! And I’m sure my son(who’s 2 1/2) won’t complain about testing these out either! haha

    Reply
  5. Lisa F

    I, too, have a Reese’s addict as a husband. Thankfully, he only buys them occasionally and has learned that we will buy them for holiday treats. NOW, I have some that I can eat, too! Yuuuuum! Can you figure out how to make a healthier version of the Butterfinger ones? =)

    Reply
  6. Lisa F

    So then to make “Butterfinger cups”, I would make your Butterfinger-like recipe, and crunch up some to mix back into the pb filling for this recipe and then coat in chocolate?

    Reply
    1. Megan Gilmore Post author

      That sounds delicious! I haven’t tried it myself, but do let us know how it goes if you try it!

      Reply
  7. Chelsea

    Do you think it would work to make these into bites with the chunks rolled in? Or is the peanut butter part too mushy to hold together?

    Reply
  8. Sandra

    All I can say is WOW! These can be very dangerous to have around. Glad I decided to make a double batch. I just shaped mine freehand into a heart shape. Will be making more to give away ( if I can handle parting with them).

    Reply
  9. Gia

    I’m drooling! Lol Question for you, speaking of treats…I just tried a Hail Merry tart from my local Whole Foods and am in heaven! I really love the taste/texture/finished crust that the tarts have and have been struggling to find a Paleo pie crust recipe. Any suggestions? I love a more solid traditional-like crust rather than one that is simply pressed in a pan & soluble at room temp. Btw, their Persian lime tart is hands down my Key Lime pie!

    Reply
  10. Allison K

    I made these about 10 minutes after finding the recipe. I ended up using half creamy PB and half crunchy PB because that’s what I had on hand, but I like a little crunch. They are so delicious! I’m still not convinced that I managed to wash all the chocolate off my hand from coating them, but it was totally worth it. Thanks for sharing!

    Reply
  11. Aenia

    This is delicious! I substituted coconut sugar for maple syrup and added salt as I used unsalted natural organic PB. The dough had the perfect texture and was full of luscious peanut butter-ness. I ended up eating half of the dough prior to melting the chocolate and had to make more dough. Next time, I will be making one batch to make hearts and another batch to have peanut butter dough on hand. Thank you for having amazing nut butter +chocolate recipes 🙂

    Reply
  12. Diana

    Making these for a friend who can’t have coconut, I’m going to sub butter for the coco oil. I’m wondering about the coconut flour, it’s such a unique product I cannot think of a substitute! Do you think I could just omit it? Has anyone tried this or does Megan have any thoughts? Thanks!!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: