Ingredients

  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • ¼ cup of natural smooth peanut butter
  • ¼ teaspoon sea salt flakes
  1. Place a saucepan over medium heat and add water. Bring to a simmer. Turn the heat to low and place a heat-proof bowl on top. Make sure that the bowl doesn’t touch the water.
  2. Add the chocolate and coconut oil to the bowl. Continuously stir until the chocolate has melted.
  3. Pour a thin layer of melted chocolate into each mini heart silicone tray(s) mold. Gently shake the tray to even out the chocolate, if needed. Freeze for five minutes.
  4. Remove from the freezer and divide the peanut butter into each heart. Shake again to even out the peanut butter. Add the remaining chocolate to each heart and shake one more time to even out. Sprinkle each with flaky salt.
  5. Freeze for 15 minutes. Pop out of the molds and add more salt if desired. Enjoy!

Notes

Leftovers

  • Refrigerate in an airtight container for up to one week.

Serving Size

  • One serving is two mini hearts.

No Peanut Butter

  • Use other nut butter of choice.

Dairy-Free

  • Use dairy-free chocolate chips.

image: Andres Ayrton pexels.com