Chocolate Covered Cashew-Peanut Butter Hearts – Valentine’s Treat

It’s almost Valentine’s Day… yeah! A time for chocolate and of course… love.  But, let’s get back to chocolate 🙂  I love nuts and chocolate, and especially nut butter and chocolate.  I have created a cashew-peanut butter cup, which is shaped like a heart and covered in chocolate.  They have the perfect combination of sweet, richness, and nuttiness…kind of like love! Seriously, they are delicious and a little something different to make for the special people in your life.

Chocolate Covered Cashew-Peanut Butter Hearts

Chocolate Covered Cashew-Peanut Butter Hearts

Serving Size: 35 hearts approx.

Ingredients

  • 1 lb. semi-sweet chocolate chips
  • 1 cup raw cashews
  • 1 cup roasted and salted peanuts (I use blister peanuts)
  • 1 Tbsp almond, cashew, or walnut oil (or oil without taste)
  • dash of salt
  • 1 ½ tsp. honey
  • 1 cup powdered sugar
  • 1/8 cup unsalted butter (slightly softened)
    Special Equipment:
  • parchment paper
  • food-safe paint brush (can be found with cake decorating supplies)
  • heart-shaped cookie or fondant cutter
  • Preheat the oven to 450 degrees.
  • Sift the powdered sugar in a bowl and set aside.
  • Pour raw cashews on a baking sheet in a single layer. Place in the oven for 6-8 minutes until lightly roasted. Move around if needed. While still warm, place in a food processor and grind the nuts. Once the nuts are ground, add a little salt and oil while the food processor is still on. Continue until it comes together (it will not be a creamy nut butter and too much oil will make it hard to work with).
  • Add the cashew butter, powdered sugar, honey, and butter to a bowl, and mix well with a hand mixer.
  • Place the peanuts in the food processor and run until it turns into a slightly crunchy peanut butter. Add the peanut butter to the rest of the ingredients, and mix well with a hand mixer. When it comes together, work a little with your hands as if working with biscuit or pie dough. Turn out onto parchment paper and press or roll until it is 1/4 inch thick.
  • Cut out the hearts and place on a parchment paper lined baking sheet. Line another baking sheet with parchment paper and set aside. Once your shapes are cut out, add 2/3 of the chocolate to a double broiler over low to medium heat. Ensure that it doesn't boil and no steam gets near the chocolate. Stir well as the chocolate starts melting. When it fully melts, remove the double broiler from the heat, and stir in the remaining chocolate. Remember to keep moisture away from the chocolate and work quickly.
  • Use a food-safe paint brush to apply the chocolate. This brush enables you to control the application of the chocolate. Turn each heart over and paint with chocolate and then flip back over to the front. One at a time, paint the sides and top with chocolate. As you finish painting the top, paint a heart with the chocolate on top, just to give it a little design and hide any application flaws. The chocolate is very forgiving and mistakes are easily fixed (if fixed immediately). Remove each heart when complete and place on clean piece of parchment paper. Allow the hearts to harden out of direct sunlight and away from direct heat (this will take several hours). For a quicker harden, use the freezer (15 minutes) or fridge (1 hour). Enjoy!
  • Store away from sunlight or direct heat in a sealed container. Freeze for longer storage.
  • Notes

    If you don’t want to make your own nut butters, use store-bought, but try to go for a grind on-demand type. You may have to adjust the recipe, if your mixture is too thin.

    7 Responses to“Chocolate Covered Cashew-Peanut Butter Hearts – Valentine’s Treat”

    1. 02/06/2015 at 9:49 am #

      They look gorgeous, Antonia! I don’t have a sweet tooth but nutty chocolate is my favorite. I’m very disciplined when it comes to sweets but I’m sure I won’t be able to say no to one of those! 🙂

      • Zoale.com
        02/06/2015 at 10:24 am #

        Thank you so much for the compliment Francesca! I love the nutty chocolate combination too. I don’t have a big sweet tooth either, but enjoy indulging from time to time. I appreciate you stopping by 🙂

    2. 02/03/2016 at 6:00 am #

      they look amazing ! I will try to do them in the weekend ! I will come back and let you know how the result ! 🙂

      • Zoale.com
        02/03/2016 at 10:15 am #

        Thanks so much Anita! That’s awesome, I really appreciate that 🙂 I actually just made some recently and I am planning on re-posting this recipe next week 🙂 Let me know if you have any questions.

      • Zoale.com
        02/03/2016 at 11:20 am #

        I just updated the recipe since I will be re-posting next week. Everything is the same, I just made the instructions a little easier to follow. Just wanted to mention in case you already printed it. Can’t wait to hear what you think 🙂

        • 02/05/2016 at 2:07 am #

          great, Sunday I will make them…I will let you know how it was 🙂

        • Zoale.com
          02/05/2016 at 9:49 pm #

          Great 🙂

    I would love to hear from you!

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