Homemade Valentine Chocolates

I used to make these chocolates in muffin tins so they’d look like gigantic Reese’s peanut butter cups. More recently, I’ve been pouring them into small silicone candy molds, in an attempt to pass them off as Valentine’s chocolates. You can make them either way, of course, but the smaller ones make it much easier to practice portion control for adults and kids alike. Either way, you’ll love them - not only are they low-waste, but they’re simple too (low-sugar and free of additives and complicated ingredients). If you aren’t sure what silicone candy molds look like, I’ve linked an example here. Enjoy!

Ingredients

1 1/2 cups dark chocolate chips

1/2 cup creamy peanut butter 

2+ tsp coconut oil 

honey (to taste, optional)

Directions 

1. Melt the chocolate in a double boiler until it has the consistency of thick chocolate syrup. If the chocolate is clumpy, add coconut oil, 1 tsp at a time, until it’s smooth and even. When it’s ready, spoon a little bit of chocolate into each mold or muffin cup, 1/3 of the way full. Tap the mold/tin against the counter 1-2 times to make sure the chocolate spreads into an even layer. 

2. Place the mold/muffin tin in the freezer for 10-15 minutes, or until the chocolate is hard and solid.

3. Place the peanut butter and 1 tsp of coconut oil in a pan and melt over the stove on medium-low heat. Mix well to combine. (If you want the peanut butter layer to be sweet, remove the pan from the heat, let the peanut butter cool for a minute, and add honey, 1/2 tsp at a time, until you’re happy with the taste).

4. Remove the mold/tin from the freezer and spoon a thin layer of peanut butter on top of the chocolate layer until the mold or muffin cup is 2/3 full. Tap the mold/tin against the counter 1-2 times to make sure the peanut butter spreads into an even layer. 

5. Place the mold/tin in the freezer for 10-15 minutes, or until the peanut butter is hard and solid.

6. Remove the mold/tin from the freezer and spoon a thin layer of melted chocolate on top of the peanut butter layer. Fill to the top of the mold/muffin cup. Tap the mold/tin against the counter 1-2 times to make sure the chocolate spreads out into an even layer. 

7. Place the mold/tin in the freezer for 10-15 minutes, or until the chocolate hardens. 

8. Pop out the chocolates and store them in an airtight container in the refrigerator or freezer until you’re ready to eat them.