These chocolate dipped peanut butter hearts are a low-carb, gluten-free (mini) version of Reese’s peanut butter hearts, but without added sugars or mystery ingredients.

Now don’t get me wrong, Reese’s Peanut Butter Cups are my jam – especially the mini one’s, the peanut butter to chocolate ratio is just perfect in those. But in my quest to reduce added sugars and processed foods, I’ve been looking for a homemade substitution for one of my favorite treats.

The first time making these bites I simply rolled them into balls, dipped in chocolate, and was in peanut butter-bliss in less than an hour. But then I starting thinking about Valentine’s Day coming up, and decided I had to make these heart-shaped.

Initially I thought it’d be as simple as just spreading the mixture onto some parchment paper, cutting out the heart shapes using cookie cutters, and freezing. While these are the steps, it ended up being more involved than I’d anticipated.

How to Successfully Cut Out Heart Shapes

Unlike traditional peanut butter-filling made from powdered sugar and peanut butter, the coconut flour and peanut butter combo does not like to stay firm. And trying to punch out heart-shaped bites from a soft mix is near impossible. So after cutting out a few hearts, placing the mixture back in the freezer to cool again, then repeating over and over, I realized there was a much simpler solution: freeze the mixture in smaller segments.

By having four squares of mixture, rather than one big one, the mixture freezes better, making cutting out hearts way easier. Plus, you can take just one square out at a time so the rest of the mixture stays nice and firm until you’re ready to use it. It may seem like more work, but trust me, it’ll end up saving you a lot of time.

What To Do With Leftover Batter

While you can re-freeze the batter and keep punching out hearts, I got lazy and just rolled the extra dough into balls. Totally up to you! I think the balls would be especially good in a banana “milkshake” or on ice cream. . .just an idea ;).

Are these sweet?

If you’re expecting these to taste just like the sugary candy of your childhood, then you may be a bit disappointed. However, if you love the taste of peanut butter then you’re all set to go! I recommend using a roasted, salted peanut butter for best flavor.

For a little more sweetness, you can use a honey peanut butter or mix in a teaspoon of maple syrup.

I also used 86% dark chocolate, so these had a touch of bitterness – which I love — but to add a touch more sweetness, you could use 60% dark chocolate instead.

What You’ll Need

• 26 grams of coconut flour (about ¼ cup)
• ¾ cup drippy natural peanut butter
• 4 ounces dark chocolate squares or chips
• Parchment paper – and lots of it!

Step-By-Step Instructions (for hearts)

Note: the balls take WAY less time (they just aren’t as cute). Those directions are below the chocolate-dipped peanut butter hearts recipe.

Place four squares of parchment paper on a baking sheet and set aside. Measure out your ingredients.

In a small bowl, combine coconut flour and peanut butter until well combined.

Divide mixture between four parchment squares. Using the back of a spoon, flatten out to 1-inch thick, or desired thickness.

Place baking sheet in freezer for at least 30 minutes, or until firm.

Remove one square at a time and cut hearts using a small heart-shaped cookie cutter. The smaller the hearts, the easier they will be to handle and keep solid.

As you cut out each heart, place them in a parchment paper-line food storage container. Separate layers of hearts with parchment paper.

Repeat with remaining mixture, then place container in freezer overnight.
The next day, melt chocolate in the microwave or using a double boiler. For the double boiler method, simply bring a pot of water to a boil over high heat. Once boiling, reduce heat to medium-high and place a heat-proof bowl on top. Add chocolate and stir until melted, being careful not to let any water splash into the chocolate.

Remove bowl from heat and take peanut butter hearts out of freezer. Carefully dip half of each heart into chocolate and place on a parchment-lined baking sheet.

Once all hearts are dipped, place tray in freezer for at least 15 minutes or until hardened. Enjoy immediately, or keep stored in freezer for up to 1 month. Note that these hearts soften quickly, so only take out as many as you plan on eating right away at a time.

Looking for more Valentine’s Day Recipes?

I’ve got you covered! From healthier to full-on indulgence, there’s something for everyone 🙂

• Healthy Avocado Chocolate Truffles
• Healthier Single-Serving Strawberry Shortcake
• Chocolate Kahlua Tofu Mousse
• Light and Lemony Cheesecake Bars with Strawberry Roses
• Sinfully Delicious Kahlua Cream Cheese Pie
• Chocolate Wacky Cake with Fudge Frosting

Whether you’re super into Valentine’s Day or just like an excuse to eat chocolate and drink wine, let me know if you try one of these recipes in the comments below!

Print Recipe

Chocolate-Dipped Peanut Butter Hearts

These chocolate dipped peanut butter hearts are a low-carb, gluten-free version of Reese’s peanut butter hearts, but without added sugars or mystery ingredients. 

Prep Time1 hr

Freeze overnight12 hrs

Course: Dessert

Cuisine: American

Keyword: Chocolate, Healthy dessert, Low-Carb, Peanut Butter

Servings: 48 mini hearts

Calories: 36kcal

Author: Kelli

Ingredients

• ¼ cup coconut flour
• ¾ cup drippy natural peanut butter recommend roasted, salted peanut butter
• 3 ounces dark chocolate squares

Instructions

• Place four squares of parchment paper on a baking sheet and set aside.
• In a small mixing bowl, combine coconut flour and peanut butter until well-combined.
• Divide mixture between four parchment squares. Using the back of a spoon, flatten out to desired thickness. I did about 1 inch-thick.
• Place baking sheet in freezer for at least 30 minutes, or until firm.
• Remove one square of parchment paper at a time from the freezer. Using a heart-shaped cookie cutter, cut hearts into batter and place in a parchment-lined container. Repeat with remaining batter, placing parchment paper between layers of hearts in the storage container. Note: the coconut flour and peanut butter mixture softens very quickly at room temperature, which is why I recommend cutting out the hearts in batches.
• Once all the hearts have been cut out. Place the storage container in the freezer overnight.
• The next day, melt chocolate in the microwave or using a double boiler (see blog notes for details).
• Once chocolate has melted, remove hearts from freezer. Dip half of each heart in chocolate and place on a parchment paper-lined baking tray.
• Once all hearts are dipped, place baking tray in freezer for 15-20 minutes, or until chocolate has hardened. Enjoy immediately, or keep stored in the freezer for up to 1 month.

Notes

Nurtition will vary based on size of hearts. 

Nutrition for 1/48 of recipe: 36 calories, 3 g fat (1 g saturated fat), 2 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein

Print Recipe

Chocolate Dipped Peanut Butter Balls

Don’t care about making hearts? These come together in less than an hour rather than being a two-day process.

Prep Time45 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: Chocolate, Healthy dessert, Low-Carb, Peanut Butter

Servings: 48 mini balls

Calories: 36kcal

Author: Kelli

Ingredients

• ¼ cup coconut flour
• ¾ cup drippy natural peanut butter recommend roasted, salted peanut butter
• 3 ounces dark chocolate squares

Instructions

• Cover a baking sheet with parchment paper and set aside.
• COmbine the coconut flour and peanut butter in a small mixing bowl until well-combined.
• Roll batter into balls and place on prepared baking sheet.
• Place baking sheet in freezer for 15 minutes, or until firm.
• After 15 minutes, melt chocolate in microwave or using a double boiler (see blog notes for details).
• Once chocolate has melted, remove peanut butter balls from freezer. Using a fork, dip each ball into the chocolate to cover then place back on the parchment-lined baking sheet.
• Once all balls have been covered in chocolate, return to freezer for 15-20 minutes, or until chocolate has hardened.
• Eat immediately, or store leftovers in freezer for up to 1 month.