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.
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
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