1/2 cup natural peanut butter, plus 2 Tbsp. for the topping if desired
2 Tbsp. pure maple syrup, divided
2–3 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
3 Tbsp. cocoa powder
2 Tbsp. coconut oil, plus 1 tsp. for the topping if desired
Line a baking sheet with parchment paper.
Melt peanut butter in a small pot over medium heat while constantly stirring with a silicone spatula. When the peanut butter has melted, remove from heat and allow it to cool for 5 minutes.
When slightly cool, add 1 Tbsp. maple syrup and mix to combine.
Add 2 Tbsp. oat flour and mix to combine. The mixture should resemble a really thick cookie dough. If it’s too thin, add an additional Tbsp. oat flour.
Take small chunks of your peanut butter mixture and shape them into hearts. Stick them on your prepared baking sheet. Place in the freezer and freeze until practically solid, about 1 hour.
When you’re just about ready to remove your peanut butter filling, melt coconut oil in the microwave or on the stove. Add cocoa powder, remaining 1 Tbsp. maple syrup and mix until smooth.
Using a fork, dunk each heart into the chocolate mixture, flip to cover the other side, tap to remove any excess chocolate, and then return to the baking sheet. Once all hearts have been dunked, return the hearts to the freezer to set.*
To make the peanut butter coating: Melt 2 Tbsp. peanut butter and 1 tsp. coconut oil. I found using a toothpick to decorate my hearts worked best! Draw polka dots, stripes, initials, cute messages, etc.!
Store Healthy Peanut Butter Hearts in the fridge.
*You can dunk your hearts in the chocolate for a second time, if desired. This just gives them a more even coating! Just allow the first coating to set completely before dunking them for the second time!