Share this recipe for Homemade Reese’s Imitation Hearts! It’s gluten-free, vegan, and the perfect dessert to make today this Valentine’s Day. In addition, they have a secret ingredient.
Hi friends! Happy Monday and Happy Valentine’s Day 🙂 What are you doing? The Pilot is off today (YAS) and we’ll be enjoying a picnic (hopefully not as crazy as Friday..it ended up back in the mountains) and having dinner with the family. I’m really looking forward to it. I hope your day includes chocolate and you spend a lot of time with the ones you love.
It’s the anniversary of the day the pilot got Bella for me. I still miss this beautiful girl every day, but I am so grateful to spend the day with Maisie. I know that she and Bella were good friends.
If you’re looking for a delicious dessert to make today, I’ve got just the right thing for you:
Homemade Imitation Reese’s Hearts (Gluten Free & Vegan)
These Homemade Reese’s Imitation Hearts taste remarkably like the real deal. Plus, it’s packed with great ingredients, a dash of nutrients and flavor from a secret ingredient, and it’s the perfect Valentine’s Day treat for someone you love…or for yourself. 😉
ingredients
4 ounces peanut butter
1 tablespoon nutritional yeast (the secret ingredient gives it a great nutty flavour)
½ cup almonds (to thicken the dough)
1/2 teaspoon vanilla
1/4 cup maple syrup
pinch of sea salt
1 tablespoon coconut oil
8 oz dark chocolate chips
Bonus: Maldon sea salt for sprinkling
directione
In a large bowl, combine peanut butter, almond meal, vanilla, maple syrup, nutritional yeast, and a pinch of sea salt. Stir well until a paste forms. Customize the thickness to your preference.
I used a fresh jar of peanut butter for this recipe, so the thickness of the peanut butter will also determine how much of the wet and dry ingredients you’ll need. It’s a flexible recipe – don’t be afraid to play around a little!
Roll the dough out on a work surface between two pieces of cling film.
From here, use cookie cutters to cut heart shapes into the dough and place in the refrigerator to harden, about 30 minutes.
*Note: I lost my cookie cutter on my heart, so I sprayed my hands with avocado oil and worked a heart shape using my hand. It’s a little more rustic but it works.
Chocolate melts! In a microwave-safe bowl, heat chocolate chips and coconut oil at 30-second intervals, stirring between each time.
Dip the peanut butter hearts in the chocolate and cover them completely. Optional: Sprinkle with Maldon salt or flaked sea salt.
Place on a tray lined with foil in the refrigerator for about 30 minutes.
Enjoy!!
printing press
Homemade Imitation Reese’s Hearts (Gluten Free & Vegan)
Share this recipe for Homemade Reese’s Imitation Hearts! It’s gluten-free, vegan, and the perfect dessert to make today this Valentine’s Day. In addition, they have a secret ingredient.
4 oz Peanut Butter
1 tablespoon Nutritional yeast (the secret ingredient that gives it a wonderful nutty flavor)
1/2 cup Almond meal (to thicken the dough)
1/2 teaspoon vanilla
1/4 cup Maple syrup
pinch of sea salt
1 tablespoon Coconut Oil
8 oz dark chocolate chips
Bonus: Maldon sea salt for sprinkling
In a large bowl, combine peanut butter, almond meal, vanilla, maple syrup, nutritional yeast, and a pinch of sea salt. Stir well until a paste forms. Customize the thickness to your preference.
I used a fresh jar of peanut butter for this recipe, so the thickness of the peanut butter will also determine how much of the wet and dry ingredients you’ll need. It’s a flexible recipe – don’t be afraid to play around a little!
Roll the dough out on a work surface between two pieces of cling film.
From here, use cookie cutters to cut heart shapes into the dough and place in the refrigerator to harden, about 30 minutes.
*Note: I lost my cookie cutter on my heart, so I sprayed my hands with avocado oil and worked a heart shape using my hand. It’s a little more rustic but it works.
Chocolate melts! In a microwave-safe bowl, heat chocolate chips and coconut oil at 30-second intervals, stirring between each time.
Dip the peanut butter hearts in the chocolate and cover them completely. Optional: Sprinkle with Maldon salt or flaked sea salt.
Place on a tray lined with foil in the refrigerator for about 30 minutes.
Alternatives and tips:
– Use this recipe for Easter eggs! Easter is just around the corner and this recipe can be completely reused. 🙂 Just make egg shapes instead of hearts!
Add coconut flavor by substituting coconut for flour.
– No almond meal? Try ground oats instead – just grind it into fine flour. You can also use coconut flour but you will need less because it is more “thirsty” than traditional flour. Anything that doesn’t need to be cooked should work!
Keep it covered in the fridge so you don’t have leftovers
Favorite Valentine’s Day Candy: Go!
Mine: Hu’s chocolate with cashew butter. The besttttttt. (I order several tapes of The market is booming.)
xo
Jenna
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