Directions
Coat the bottom and sides of a silicone heart mold with about half of the melted chocolate. Place in the refrigerator to set.
Mix together the peanut butter, maple syrup, and coconut flour. Let sit for a minute to thicken. Add about 2 tbsp of your peanut butter mixture to each heart cavity and flatten with a spoon.
Cover each peanut butter filled cavity with your remaining melted chocolate and place in the freezer to set, about 30 minutes.
Once chocolate has set, remove from the freezer. Carefully remove your chocolate cups from the silicone mold, and enjoy! If desired, drizzle on some extra melted dark chocolate.
Recipe Note:
*Peanut Butter: For this recipe, Stephanie used a natural peanut butter at room temperature. If using refrigerated peanut butter with a less runny consistency, microwave for 20 seconds before mixing with the maple syrup and coconut flour.
**Melted Chocolate: For instructions on how to melt chocolate couverture, see our blog: Tempering Chocolate in the Microwave.
***Optional Coconut Oil or MCT Oil: If desired, add 1 teaspoon of either oil into your chocolate after melting to thin it out and make it easier to pour into your silicone mold.
Storage Instructions: Can be stored in an airtight container in the refrigerator for up to 2 weeks.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her website for gluten-free tips, tricks, cookbooks and more!
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