Are you looking for a delicious, healthy, and kid-approved valentine dessert? Look no further! These paleo peanut butter chocolate hearts make the perfect valentine treat.
It is that time of year when all the grocery stores are filling up with red and pink candies, chocolates, and heart-shaped lollipops. These are the very things I try to avoid giving my kids. But I also don’t want them to miss out on any of the fun that this little holiday brings.
Instead of loading up with all of the artificial dye and sugar, we will make our own chocolates, filled with healthy and wholesome ingredients. These are simple to make, and the kids can even help! My daughter loves to make these and can do this one mostly by herself. In fact, she begs to make these almost every day, and she prefers that I record her doing it. She likes to pretend she is making a youtube video, wonder where she gets that from?!? So, of course, when I made these for my blog, she had to be in the video!
These paleo peanut butter chocolate hearts are sweetened with honey, only require a few ingredients, and will quickly become a family favorite!
PALEO PEANUT BUTTER CHOCOLATE HEARTS
INGREDIENTS
CHOCOLATE LAYER
1/2 cup coconut oil
1/4 cup cocoa powder
1/4 cup honey
PEANUT BUTTER LAYER
1/2 cup coconut oil
1/2 cup peanut butter
1/4 cup honey
1 teaspoon vanilla
INSTRUCTIONS
Melt 1/2 cup coconut oil in a saucepan and then pour into a bowl. Add in the cocoa powder and honey. Stir until well combined.
Fill the heart molds halfway with the chocolate mixture. Place in the freezer for 10 minutes or until the mixture is hardened.
Melt 1/2 cup of coconut oil in a saucepan and then pour into a bowl. Add peanut butter, honey, and vanilla. Stir until well combined.
Pour the peanut butter mixture over the hardened chocolate mixture, place back in the freezer.
Once the peanut butter is hardened, you can pop the peanut butter cups out of the molds. Store in the refrigerator for up to one week.
RECIPE NOTES: We used a heart-shaped mold to get the peanut butter cups shaped like hearts. If you don’t have heart molds, you can still make these. You can pour the layers into an 8 by 8 baking dish and cut them into pieces once hardened.
ABOUT THE INGREDIENTS
COCONUT OIL
We use a ton of coconut oil over here. We use it in the kitchen for baking and cooking, and I use it for a lot of DIY body products. In these hearts, it’s what helps the chocolate set up firm in the freezer and gives it that smooth, melt-in-your-mouth bite!
COCOA POWDER
When you crush cocoa beans and remove the fat (cocoa butter), you will have cocoa powder!
Look for unsweetened cocoa powder so the honey can do all of the sweetening, and you can taste it as you go.
HONEY
I live an hour away from an Amish community, and I love visiting them every few months to stock up on raw honey. Better yet, it is local raw honey. I buy it by the gallon because it tastes amazing.
Raw honey can crystallize over time, which is totally normal, so just set the jar in a bowl of warm water and it’ll loosen right back up.
Honey isn’t safe for babies under one year old.
PEANUT BUTTER
When buying peanut butter, you will want to stay away from any that contains hydrogenated oils. Hydrogenation is a process in which a liquid unsaturated fat is turned into a solid fat by adding hydrogen.
Buying natural peanut butter without sugar is a great option! You can substitute almond butter or cashew butter for the peanut butter if you have a peanut allergy or want them fully paleo.
VANILLA
Be sure to use real vanilla and to stay away from imitation vanilla. Real vanilla has a much richer flavor, and in a recipe with only a handful of ingredients, you’ll really taste the difference!
You can feel good about eating these and feeding them to your kiddos! Do you have any tried and true healthy valentine’s snacks?
Melt 1/2 cup coconut oil in a saucepan and then pour it into a bowl. Add in the cocoa powder and honey. Stir until well combined.
Fill the heart molds halfway with the chocolate mixture. Place in the freezer for 10 minutes or until the mixture is hardened.
Melt 1/2 cup of coconut oil in a saucepan and then pour it into a bowl. Add peanut butter, honey, and vanilla. Stir until well combined.
Pour the peanut butter mixture over the hardened chocolate mixture, place back in the freezer.
Once the peanut butter is hardened you can pop the peanut butter cups out of the molds. Store in the refrigerator for up to one week.
Notes
We used a heart shape mold to get the peanut butter cups to be shaped like hearts for Valentine's Day. You can make these in any shape molds or if you don't have molds you can make this in a glass pan. You can pour the layers into an 8" by 8" baking dish and cut them into pieces once hardened. Honey isn't safe for babies under one year old.
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These are delicious! I follow a strict Paleo diet and these hit the spot when I am craving a sweet treat. I swapped the peanut butter for organic, unsweetened Sunbutter to make them paleo. Quick question, I had an issue with about half of them never solidifying. When I popped them out the bottom half wasn’t set, even after I put them in the freezer overnight. Does anyone know why that might have happened? I was disappointed because they were so good, however, I had to get rid of about half of them when they didn’t get solid and stayed liquid.
Can you make a recommendation for an oil other than coconut to use in this recipe? We have a coconut allergy in the family. I’m in my head thinking about this. I think ghee would work well with the nut butter but I don’t think it would go so well in the chocolate. Thoughts?
These are delicious! I follow a strict Paleo diet and these hit the spot when I am craving a sweet treat. I swapped the peanut butter for organic, unsweetened Sunbutter to make them paleo. Quick question, I had an issue with about half of them never solidifying. When I popped them out the bottom half wasn’t set, even after I put them in the freezer overnight. Does anyone know why that might have happened? I was disappointed because they were so good, however, I had to get rid of about half of them when they didn’t get solid and stayed liquid.
Can you make a recommendation for an oil other than coconut to use in this recipe? We have a coconut allergy in the family. I’m in my head thinking about this. I think ghee would work well with the nut butter but I don’t think it would go so well in the chocolate. Thoughts?