Imitation Reese’s Peanut Butter Hearts, Healthier Homemade Version!

Yesterday I made these, and I after we tried them, I vowed that I had to share them before the next holiday.

Who can resist those yummy Reeses holiday hearts (or trees or eggs for that matter)? Not me! I usually always break down and splurge to get one.  However, a few weeks ago, I came across this recipe on a website, and I promised myself that I would try it soon.

The only thing I didn’t have around was coconut flour. A lot of gluten free baking calls for coconut flour, so it was on my to-buy list. We just went to Trader Joe’s and they had Organic Coconut Flour for just a couple of bucks.

Below you will see some photos, and even further down, the full recipe! Enjoy!

Throw all ingredients into a medium bowl.
Throw all ingredients into a medium bowl.
Stir. This is my little sous chef.
Stir. This is my little sous chef.
Love comes in all shapes and sizes.
Love comes in all shapes and sizes.
Chocolate covered, chilled hearts. I was able to make little waves in the chocolate with my spatula.
Chocolate covered, chilled hearts. I was able to make little waves in the chocolate with my spatula.
Enjoy!
Enjoy!
Nom, Nom, Nom!
Nom, Nom, Nom!

Ingredients

1/2 cup organic, natural peanut butter (creamy or crunchy, you may also use other nut butters)
2 tablespoons pure maple syrup
1 tablespoon coconut flour
1/4 teaspoon of sea salt (add only if your peanut butter is unsalted)
1/2 cup dark chocolate chips
1 teaspoon coconut oil

Instructions

In a medium bowl: Mix peanut butter, maple syrup, coconut flour and salt.

Use a tablespoon, make a rounded scoop. Roll each scoop into a little ball and then flatten out and shape into heart. I used my finger to indent the top of the “heart”. It isn’t perfection, but it worked!

Place hearts on a plate lined with parchment paper and put in the freezer

If you have a double boiler, melt the chocolate. I don’t have one, so I made one by putting a glass bowl over a boiling pot. Be careful if you do this. And I don’t recommend the little ones helping as the steam is pretty unpredictable.

Put chocolate chips and coconut oil into double boiler and melt chocolate. Stir until nice and liquid-like. Use a rubber spatula and drop hearts into chocolate, coating evenly. Return to parchment paper The second time I made this, I  used quality bar chocolate and accidentally left out the coconut oil (whoops!). Still turned out great! But I would imagine the coconut works well to keep the chocolate from drying to look chalky.

As I made this recipe, I added a little bit more coconut flour as the recipe was still too sticky to roll into balls. I think you should play it by ear as far as adding more or less of any of the ingredients. Just taste it! Completely okay to eat raw 🙂 One thing I love about trying new ways of cooking. Enjoy!

These are best kept chilled. As Dextonita mentions, they do get a bit melty if left out for a while.

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9 thoughts on “Imitation Reese’s Peanut Butter Hearts, Healthier Homemade Version!

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