Ingredients
Coating
- 3/4 cup Dark Chocolate
- 1 tsp Coconut Oil
Peanut Butter Filling
- 1/2 cup Creamy Peanut Butter
- 2 Tbsp Pure Maple Syrup
- 1/3 cup Vanilla Protein Powder
- 1 Tbsp Coconut Oil Melted
Remaining ingredients
- 1/3 cup gluten free graham crackers I used Simple Mills Sweet Thins
- 1 batch Homemade Marshmallow Fluff
Instructions
- Melt chocolate and pour in the bottom of heart mold, then freeze for a few minutes
- Mix peanut butter filling ingredients together until smooth, fold in crushed graham crackers
- Press into the chocolate coated hearts
- Spray a spoon with non stick spray, then add marshmallow fluff as the next layer, press down to even out
- Top with remaining melted chocolate, and place in the fridge for 30 minutes
- Remove from molds and enjoy!
- Store in fridge or freezer
Video
Notes
You can find the heart molds I used HERE