One of my favorite things to do around Valentine’s Day is make these chocolate peanut butter hearts. They require just 5 simple ingredients and taste better than a store-bought Reese’s peanut butter cup. (Seriously!)
If you prefer a fruit-sweetened treat, I’ve also made a similar recipe sweetened with dates . Either way, you’ll love the rich chocolate-and-peanut-butter flavor!
⭐⭐⭐⭐⭐ Featured Review “These do taste better than any other homemade peanut butter cup recipe I’ve tried. I’ve come back to it again and again! Love them! Thank you!!” – Valorie
Peanut Butter Heart Ingredients
- Peanut Butter. This recipe uses all-natural peanut butter, which means it needs to be stirred when you first open the jar. (The oil will likely be settled at the top when you open it.) I like to use salted peanut butter for the most flavor, but unsalted will work, too.
- Maple Syrup. Not to be confused with processed pancake syrup, pure maple syrup will have only one ingredient on the label. It makes an easy, natural sweetener for this recipe, but you could also use honey if you don’t need a vegan treat.
- Coconut Flour. This grain-free flour is quite absorbent, so you only need a small amount to thicken. If you don’t keep coconut flour in your pantry, check out the recipe notes for two other tested alternatives. (Almond flour or collagen peptides!)
- Salt. Adding salt to the center makes these peanut butter hearts taste irresistible. All good desserts need salt to balance the sweetness.
- Chocolate Chips. Use dark or semi-sweet chocolate chips, depending on how sweet you want these peanut butter treats. And check the label if you need a dairy-free recipe; many brands are naturally vegan, but some will contain milk. (Enjoy Life® brand is a great allergy-friendly option.)
How to Make Chocolate Peanut Butter Hearts
Step 1:
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.
Step 2:
Place the peanut butter dough on a piece of parchment paper, then cover it with another piece. 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.
Step 3:
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!
Step 4:
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 lift off the pan easily, use a spoon to spread the melted chocolate on top of each heart. The chocolate should firm up quickly when it comes into contact with the chilled hearts.
Then, flip them over when the chocolate is solid and coat the other side of the hearts in chocolate, too. Sprinkle a little sea salt on top of the melted chocolate, if you like. Then place them back in the freezer until the chocolate is solid.
Serving Tips
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.
They will soften significantly if left in a warm room for too long, so keeping them chilled is best!
IngredientsUS CustomaryMetric1x2x3x
- 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
- 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.)
- 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.
- 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.
- 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.
- 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
Nutrition
More Recipes to Try
- Chocolate Peanut Butter Bars
- Peanut Butter Banana Smoothie
- Homemade Crunch Bars
- Healthy Peanut Butter Eggs
- Peanut Butter Ice Cream (Dairy-free)
- Easy Peanut Butter Granola
Chocolate Peanut Butter Hearts
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
- 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.)
- 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.
- 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.
- 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.
- 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.
