Last week, I shared a recipe for S’mores on a Stick. This week, I am re-posting a recipe I shared last Valentine’s Day. When I came up with this recipe, I wanted to come up with more of an adult peanut butter cup. I tried a few different nut combinations, but in the end I liked the combination of peanuts and cashews the best. The flavors were just perfect with the semi-sweet chocolate. It turns out, it is also kid friendly, as my daughter often asks me to make them. Since she is such a chocolate lover, she will get these and the S’mores on a Stickon Valentine’s Day 🙂 These hearts are fairly simple to make, but take a little time and effort to cut out and coat in chocolate. I make the nut butters, but you can try store-bought nut butters as well. They freeze exceptionally well, so you can make a large batch and don’t have to worry about them going bad too quickly…not that you will have any left 😉
This is the perfect Valentine’s treat for the nut and chocolate lover in your life. They have a delicious combination of sweet, salty, and nutty flavors, and are wonderfully indulgent.
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)
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.
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.