A little sweet valentine candy for the peanut butter and chocolate lover in your life! They taste like a traditional peanut butter cup, but are a whole lot healthier and better for you!
One little heart is only 76 calories so you can eat more than one if you like!
5 ingredients and only about 10 minutes to prepare with a short refrigeration time to harden.
This little Valentine silicone mini mold is perfect for this recipe, but any mini cupcake pan will do. You could also use mini cupcake liner cups, but silicone helps these little candies pop out easily and without any trouble.
I found these at Micheal’s, but I’ve bought some online as well.
See? Just invert once they have hardened in the fridge and whhaaa-llllaaaa!
Perfect little size, don’t you think? With chopped peanuts on top or without!
The center is fantastic! I gave these to two unsuspecting friends who don’t eat these kind of healthier treats……..well, ever.
They loved them! My friend only commented it tasted a little different as she has never had carob before.
You can of course, change the carob chips to regular chocolate chips. The reason I chose the carob chips is quite simply I haven’t been able to find grain sweetened chocolate chips anymore at Whole Foods or online. The carob chips are sweetened with beet sugar made by Chatfields brand. So I saved myself some time buying the sweetened carob chips, but you could also make it with unsweetened carob chips and use stevia to sweeten them.
Also if you don’t have coconut oil you can use shortening. This recipe is easily adaptable and will be terrific either way you make it.
Of course my way is the least amount of calories and fat, but hey, do what you like!
- I found unsweetened carob chips in the bulk section of my Whole Foods Market. You may be able to find them online as well.
- You could easily substitute the carob chips for any other chocolate chips you like. I’ve found a sugar free brand called Lily’s at Whole Foods as well and they are sweetened with stevia.
- The nutrition info reflects using the unsweet carob chips which still have a natural sweetness to them without any added sugar.
- In a small bowl melt carob chips and coconut oil in the microwave or in a pot on the stove.
- Stir until completely smooth.
- In another bowl mix the peanut butter and stevia together.
- In a silicone mini valentine shaped mold or mini cupcake liners, fill each with 1 teaspoon of chocolate.
- Add 1/2 teaspoon of peanut butter.
- Cover each with 1 more teaspoon of chocolate.
- Top with crushed peanuts.
- Refrigerate for 30 minutes to an hour.