The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re looking for the sweetest, cutest, and tastiest little chocolate treats to share (or keep all to yourself), these Dark Chocolate Almond Butter Hearts are everything. They’re rich, creamy, and just a little fancy. I used a silicone mold shaped like conversation hearts to make mine extra fun, but any mold works. The best part? They’re super easy to make, packed with wholesome ingredients, and taste like little bites of love.
Method
1. Melt the Chocolate
Start by placing your chocolate chips into a microwave-safe bowl or use a double boiler if you prefer the stovetop. If microwaving, heat the chocolate in short 20-second bursts, stirring well between each interval. Continue this process until the chocolate is fully melted and silky smooth. Be careful not to overheat it can cause the chocolate to seize. Once melted, you’ll use it for both the bottom and top layers of your hearts, so keep it warm and stir occasionally to maintain its smooth texture.
2. Fill the Bottom Layer
Take your silicone heart mold and add about 1 teaspoon of melted chocolate into each cavity. Use the back of a small spoon or a mini spatula to gently spread the chocolate so it evenly coats the bottom surface of each heart. This layer forms the base, so try to make it smooth and even. Once all the cavities are filled, place the mold in the freezer for about 5 minutes, or until the chocolate has hardened.
3. Make the Almond Butter Filling
While the chocolate layer is chilling, prepare the almond butter filling. In a mixing bowl, combine ¼ cup of creamy almond butter, 1 tablespoon of maple syrup, a splash of vanilla extract, 2 tablespoons of vanilla protein powder (or almond flour), and a pinch of salt. Stir the mixture well until a soft, dough-like consistency forms. If it’s too sticky, feel free to add a bit more protein powder or almond flour until it becomes easy to roll.
4. Add the Filling
Once the bottom chocolate layer has firmed up, take your almond butter mixture and roll it into small balls, about 1 teaspoon in size. Lightly flatten each ball into a disk using your fingers, then gently place one piece into each mold, pressing it down slightly so it sits neatly on top of the chocolate base. Be sure the filling stays centered and doesn’t touch the edges this helps ensure clean, sealed chocolate sides.
5. Seal the Tops
Now it’s time to seal the hearts. Spoon a little more melted chocolate over each piece of filling, just enough to cover it completely. Use the back of your spoon or spatula to smooth out the top and make sure the chocolate touches the sides of the mold to fully enclose the filling. This creates a solid, sealed shell so the treats pop out cleanly later.
6. Final Freeze
Once all the hearts are topped and sealed, place the mold back into the freezer for another 10 to 15 minutes. This final freeze helps the chocolate set completely and makes it easier to pop out the finished hearts without cracking or breaking. When they’re firm to the touch and fully set, gently press each one out of the mold and that’s it! Your dark chocolate almond butter hearts are ready to enjoy.
Necessary Tools
- Silicone heart-shaped mold (I used a conversation hearts one from @homegoods!)
- Small microwave-safe bowl or double boiler
- Spoon or mini spatula
- Mixing bowl
- Freezer
Dark Chocolate Almond Butter Hearts
Cuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking timeminutes
Total time
15
minutesIngredients
Chocolate Layer
½ cup chocolate chips (dark chocolate or semi-sweet)
Almond Butter Filling
¼ cup creamy almond butter (or sub with peanut butter)
1 tbsp maple syrup
Splash of vanilla extract
2 tbsp vanilla protein powder (or sub with 2 tbsp almond flour)
Pinch of salt
Directions
- Melt the Chocolate
Add the chocolate chips to a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until completely melted and smooth. - Fill the Bottom Layer
Spoon about 1 teaspoon of melted chocolate into each mold cavity. Gently spread it to coat the bottom. Pop the mold in the freezer for 5 minutes, or until firm. - Make the Almond Butter Filling
In a small mixing bowl, stir together almond butter, maple syrup, vanilla, protein powder (or almond flour), and salt. Mix until a soft dough forms. - Add the Filling
Roll the dough into 1 teaspoon-sized balls. Flatten them slightly and place one inside each mold, right on top of the hardened chocolate. - Seal the Tops
Spoon a little more melted chocolate over each piece of filling, spreading to fully cover the top. - Final Freeze
Place the filled mold back in the freezer for 10–15 minutes, or until the chocolate has fully hardened. Then pop them out and enjoy!
Notes
- Don’t skip the freezing steps or your layers might smudge together.
- If your almond butter dough feels too sticky, add a touch more protein powder or almond flour.
- Make sure the chocolate is fully melted and smooth chunky chocolate makes it hard to spread evenly.
- Work quickly when layering to keep everything from melting or softening too soon.
Serving Suggestions
- Serve these chilled for the best texture.
- Add them to a Valentine’s Day snack board with berries, pretzels, and dried fruit.
- Wrap them up in mini treat bags for cute edible gifts.
- Crumble one over oatmeal or yogurt for a chocolatey surprise!
Fun Fact
Did you know dark chocolate contains antioxidants that are actually good for your heart? These little heart-shaped treats don’t just look like love they’re kind of good for you, too!
Conclusion
These Dark Chocolate Almond Butter Hearts are seriously the cutest little chocolates I’ve ever made. They’re simple, wholesome, and way more impressive than anything store-bought. Whether it’s Valentine’s Day or just a Tuesday, these are a sweet way to show yourself or someone else a little love.
