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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.
Hi friends! Happy Monday and Happy Valentine’s Day 🙂 What do you have going on? The Pilot is off work today (YAS) and we’re going to enjoy a hike (hopefully not a crazy one like Friday’s.. it ended up being switchbacks in the mountains) and have dinner out with the fam. I’m really looking forward to it. I hope your day includes chocolate and lots of time with those you love.
It’s the anniversary of the day the Pilot got Bella for me. I still miss this sweet girl every single day, but am so thankful to spend the day with Maisey. I know that she and Bella would have been best friends.
If you’re looking for a sweet treat to make today, I’ve got just the thing for youuuuuuuu:
Homemade Copycat Reese’s Hearts (gluten-free and vegan)
These homemade copycat Reese’s hearts taste remarkably like the real deal. Plus, they have awesome ingredients, a little boost of nutrients and flavor from a secret ingredient, and are the PERFECT treat to make on Valentine’s for someone you love… or yourself. 😉
Ingredients
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
Directions
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.
Enjoy!!
Homemade Copycat Reese’s Hearts (gluten-free and vegan)
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.
Substitutions and tips:
– Use this recipe for Easter eggs! Easter is just around the corner and this recipe can absolutely be repurposed. 🙂 Just make egg shapes instead of hearts!
– Infuse a coconut flavor by substituting coconut instead of the flour.
– No almond meal? Try ground oats instead – just grind into a fine flour. You can also use coconut flour but you will need less since it’s more “thirsty” than traditional flours. Anything that doesn’t need to be cooked should work!
– Store covered in the fridge on the very small chance that you have leftovers
Favorite Valentine’s Day candy: go!
Mine: the Hu chocolate with cashew butter. The bessttttttt. (I order multiple bars from Thrive Market.)
xo
Gina
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