Nut free faux Reese’s hearts:
One of my favorite candies are Reese’s, especially the Reese’s peanut butter eggs. And I believe we should enjoy all foods in moderation, and yes this includes Reese’s peanut butter cups!
But, the majority of the time you will find me eating REAL food. And these candies only consumed once in awhile. Plus why buy store bought one’s when you can make them at home? And if you or anyone you know has a nut allergy, these nut free faux Reese’s hearts are perfect.
Easy to prepare:
These nut free faux Reese’s hearts are super easy to prepare! And only require 6 ingredients, in which I am sure you have sitting in your pantry right now. And these can be made year round for any holiday. They don’t have to just be formed into hearts for Valentine’s Day.
Here is what you will need:
- Creamy Sunflower Butter (you can substitute any nut butter you prefer if you don’t have a nut allergy)
- Coconut flour
- Maple syrup
- Coconut oil
- Vanilla extract
- Dairy free chocolate of choice +1 tsp coconut oil for melting
Prepping in the food processor:
Add all the ingredients to a food processor and process for 10-15 seconds. You want the dough to resemble a sand like texture, but when pressed together will easily form into balls. If dough is too dry, add 1 tbsp at a time of water or coconut oil. And if too wet, you can add 1 tbsp at a time of coconut flour/almond flour, until you reach your desired consistency. And I like to let it firm up a bit in the refrigerator for at least 30 minutes.
Mixing it all in a bowl:
And if you don’t have a food processor, don’t worry. Just add all the ingredients to a medium size bowl, mix, and adjust if needed. And stick in the refrigerator for at least 30 minutes to allow the batter to firm up.
Forming the hearts:
The next step is to form into heart shapes. And you can either do this by using a silicone mold or forming hearts by hand. I used a silicone mold, sprayed generously with coconut oil, and added the filling to form a heart. And then stick in the freezer for at least 10 minutes or overnight before dipping in melted chocolate.
Melting chocolate for dipping:
While the hearts are freezing, melt chocolate, with 1 tsp of coconut oil, over stove top on medium low heat, stirring frequently to prevent burning. And using a fork, dip each heart in the melted chocolate and transfer to lined baking sheet. Return to the freezer for a couple minutes to allow the chocolate to harden. Then with extra chocolate, drizzle more on top, and store in the freezer.
I like to store mine in the freezer in an airtight glass tupperware. But beware, these are highly addicting, so you have been warned. I really can’t wait for you all to try and let me know what you think.
And if you don’t have a nut allergy, check out this recipe:
Faux Reese’s Sunflower Butter Hearts:
- 1 cup no sugar added Sunbutter No Sugar Added Sunflower Butter
- 1/3 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil + 1 tsp for melting chocolate
- 2 tsp vanilla extract
- 3/4 cup mini chocolate chips or 1-2 bars of chocolate of choice
- Mix sunflower butter, maple syrup, melted coconut oil, vanilla extract in bowl or food processor
- Add in coconut flour and mix
- Batter should be sticky and easy to roll into balls
- If too wet add more coconut flour or refrigerate batter for 30 minutes to firm up
- If too dry add more coconut oil or water
- Add mixture to greased heart molds or form hearts by hand and freeze for at least 30 minutes (I froze mine overnight)
- Melt chocolate with 1 tsp coconut oil
- Using a fork, dip hearts in melted chocolate, and tap off excess chocolate, and add to a lined baking sheet
- Transfer to fridge to let chocolate harden (about 10 minutes)
- Drizzle extra melted chocolate on top if you’d like
- Store in fridge or freezer (I prefer to keep mine stored in freezer)