Vegan Chocolate Peanut Butter Hearts
If you’re looking for a sign to treat yourself this Valentine’s Day, this is it.
Whether you’re celebrating with your partner, gal-pals, or yourself, these 5 ingredient, no bake chocolate peanut butter hearts are the perfect, low-key activity for a Valentine’s Day in quarantine.
Vegan Chocolate Peanut Butter Hearts
makes 1 full cookie sheet of hearts, number depends on size of cookie cutter
Time: 20 minutes of prep, 4-5 hours of freezing
Ingredients
2 cups of peanut butter
2 cups of icing sugar
3 sheets of (vegan) graham crackers
1 tsp of vanilla
For the chocolate coating:
2 cups of (vegan) chocolate chips
2 tbs of coconut oil
sea salt
To Make:
Mix the peanut butter, icing sugar, graham crackers and vanilla in a bowl. Beat until icing sugar is fully mixed in and no longer visible.
Line a cookie sheet with a silicon mat or parchment paper. With a spatula, spread the peanut butter mixture evenly across the cookie sheet. (Try to keep the peanut butter layer thick enough for dipping. It likely won’t reach all of the corners of the cookie sheet)
Cover with another silicon mat or parchment paper and freeze for 4-5 hours, or until hard enough to maintain it’s shape. I like to leave mine in the freezer overnight.
Mix the chocolate chips and the coconut oil together and microwave for 2 minutes, at 30 second intervals, stirring in between until melted.
Remove the peanut butter layer from the freezer. Using a cookie cutter, cut out the heart-shapes. (note: you may want to bring out the peanut butter layer from the freezer in sections because it tends to melt quickly)
Dip each heart into the chocolate and lay on a silicon mat or parchment paper. Refrigerate for 10-20 minutes, or until chocolate hardens.
Once the first layer has cooled, use a fork to create a decorate chocolate drizzle on top. Sprinkle with sea salt.
Refrigerate for 10 minutes, serve and enjoy!
