Sharing this recipe for homemade copycat Reese’s hearts! They’re gluten-free, vegan, and the perfect dessert to make today to Valentine’s Day. Plus, they have a secret ingredient.
4 oz peanut butter
1 tablespoon nutritional yeast (the secret ingredient! Gives it an awesome nutty flavor)
1/2 cup almond meal (to thicken up 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 the peanut butter, almond meal, vanilla, maple syrup, nutritional yeast and a pinch of sea salt. Stir well until a dough forms. Customize the thickness depending on your preference.
I used a fresh jar of peanut butter for this recipe, so the peanut butter thickness will also determine how much wet and dry ingredients you will need. It’s a flexible recipe – don’t be afraid to play a bit!
Roll your dough out on the countertop in between two pieces of plastic wrap.
From here, use cookie cutters to cut heart shapes into the dough and place in the fridge to harden, about 30 minutes.
*Note: I lost my heart cookie cutter, so I sprayed my hands with avocado oil and made heart shapes using my hands. It’s a bit more *rustic* but it works.
Melt your chocolate! In a microwave-safe bowl, heat the chocolate chips and coconut oil in 30-second intervals, stirring in between each time.
Dip the peanut butter hearts into the chocolate and coat fully. Optional: sprinkle with Maldon salt or flaky sea salt.
Place on a parchment lined tray in the fridge to set, about 30 minutes.