Chocolate Covered Peanut Butter Creme Hearts
By: Elise Jesse
These chocolate-covered peanut butter crème hearts are my favorite kind of treat: indulgent, simple, and made with ingredients you can actually feel good about. They come together quickly with just a handful of pantry staples, no fillers, preservatives, or mystery ingredients as you’ll find in most store-bought versions. The centers are soft and creamy thanks to Greek yogurt and peanut butter, lightly sweetened with agave or maple syrup, and finished with a rich chocolate coating for the perfect balance. They’re easy to make, easy to store, and the sweet that satisfies without leaving you feeling weighed down.
Prep Time: 20 minutes (15 minutes to freeze)
Total Time: 30 minutes
Yield: 25-30
Ingredients:
1/2 cup Greek yogurt
1/4 cup peanut butter
1 cup PB2
1/4 cup almond flour
3 tablespoons blue agave or maple syrup
½ cup chocolate chips
1 teaspoon coconut oil
Instructions:
In a medium mixing bowl, combine the Greek yogurt, PB2, peanut butter, almond flour and blue agave. Stir until you get a dough-like consistency.
Place the dough on parchment paper and roll/press the dough to about the thickness of your pinkie finger paper. Then place it in the freezer for 5-10 minutes.
Boil 2 cups of water in a saucepan and place a heat-resistant bowl over top. To the bowl, add chocolate chips and coconut oil. As the chocolate melts, stir constantly until you get a smooth texture.
Remove your dough from the freezer. Using a heart cookie cutter, cut your hearts. You should get about 25-30.
Dip each peanut butter heart into the melted chocolate using a fork to lift the heart. Gently shake the fork back and forth to get the excess chocolate off and place it on a sheet of parchment paper.
Transfer the chocolate-coated hearts to the freezer and let them chill for 10-15 minutes until the chocolate hardens.
To store: place them in an airtight container in your refrigerator or freezer.