I love Valentine’s day. I think it might be my favorite holiday. I love all the hearts. I love all the chocolate. When I was in Target’s dollar area back in January I found these cute $3 silicone heart-shaped molds. So I knew I was going to make some kind of chocolate treat with them but wasn’t sure. Then Pinch of Yum posted these and I was like I’m going to make this healthier version of the peanut butter cup in the mold.
These were made with minimum sugar which I am trying to really have a low-intake of sugar at this moment in my life so these were perfect for me. The recipe allows you to control the sweetness by letting you decide how much maple syrup you want to add to the chocolate mixture. I followed the recipe but eliminated the paper cups and just poured the chocolate mixture into the mold. If I were to make these again I would add 4 tablespoons of maples sugar instead of the two I added the first time. Another change I made was instead of almond butter (not my favorite nut butter) I used this peanut butter instead. It’s my favorite only has one ingredient and it’s delicious.
My husband did NOT like the healthier peanut butter and chocolate version. He doesn’t love the peanut butter and chocolate combo in general so trying to make it healthier did not work for him at all. He made a comment that he likes my homemade Nestle Crunch bark bars much better. I had some brown rice cereal left over and like a cup of chocolate chips so I make him some of his favorite candies too. Here is the recipe for the chocolate crunch hearts.
1 cup of chocolate chips (I use this brand.)
1/2 cup of rice cereal (I use this brand)
Melt the chocolate in the microwave in small 15 second spurts, stir in between. Once melted add the cereal. Then pour into molds. Freeze for one hour.
Enjoy!
