Copycat Reese's Hearts
These Copycat Reese's Hearts seriously taste like the real deal!! I love making healthier homemade versions on classic candy bars I enjoy, and I believe in having your favorite goodies while eating a balanced diet! These adorable peanut butter hearts are made with only 6 simple ingredients and are paleo and vegan friendly! I personally love the combination of dark and white chocolate instead of having to choose.
Equipment
- Small heart cookie cutters
Ingredients
- 1 1/4 cup creamy peanut butter
- 1/3 cup powdered monk fruit
- 1/4 cup maple syrup
- 4 tbsp coconut flour
- 1 tbsp plus 2 tsp melted coconut oil
- 1 1/2 cups dairy free chocolate chips
Instructions
- In a bowl, mix together the peanut butter, maple syrup, 1 tbsp melted coconut oil, coconut flour, and powdered monk fruit or sugar.
- Mix until it becomes a thicker dough like texture. Place the peanut butter mixture in the fridge for 15 minutes to chill.
- Roll out the peanut butter mixture using a rolling pin into about 1/2 thick flat piece.
- Use the heart cookie cutter to make a lot of cut outs and carefully peel the excess peanut butter around the hearts.(You will probably need to roll out the peanut butter a couple times to get more cut outs.)
- Place the peanut butter hearts on a parchment paper lined sheet pan and freeze for 15 minutes.
- In a bowl, add the dark chocolate chips and 1 tsp coconut oil. Melt using the microwave in 30-second increments or in a double boiler.
- Take the peanut butter hearts out of the freezer and dip each one in the melted chocolate then place back on the parchment paper to set. Drizzle more chocolate on top and cut the excess chocolate off around the edges. Enjoy!