I have to warn you up front: these are dangerously easy to make and cuter than they have any right to be. I made a batch when my neighbor’s kid came over and he declared them “moon rocks” before I could say SunButter, so yes — we eat with our hands and make goofy names in this kitchen. These little hearts pair rich, nutty **SunButter** with glossy chocolate that snaps and melts in your mouth. They taste like homemade peanut-butter cups’ kinder, kinder cousin — sweeter, softer, and perfect for a last-minute gift or a cozy night when you want chocolate without a fuss. They chill quickly, set beautifully, and look gorgeous with just a sprinkle of flaky salt.
Quick Facts
- Yield: Serves 12–16 hearts (depending on mold size)
- Prep Time: 20 minutes
- Cook Time: 10 minutes (melting/dipping)
- Total Time: 1 hour (includes 30–40 minutes chilling)
Why This Recipe is Awesome
This recipe gives you the addictive combo of creamy **SunButter** and crisp chocolate without a messy candy thermometer or tempering drama. The centers stay tender and creamy; the chocolate shell offers a satisfying snap and glossy shine. It’s so simple even your microwave will cooperate, and the aroma — toasty sunflowers and warm chocolate — fills the whole kitchen. Plus, they look fancy but take almost no effort. Who doesn’t love a little homemade magic that doubles as a classy treat?
Ingredients
For the Main Dish:
- 1 cup SunButter (sunflower seed butter)
- 1 1/2 cups powdered sugar, sifted
- 2 tbsp coconut oil, softened (or neutral oil like canola)
- 1 tsp pure vanilla extract
- Pinch of fine salt (about 1/8 tsp)
- 8 oz dark or semi-sweet chocolate chips (use dairy-free chocolate if needed)
- 1 tbsp coconut oil (for chocolate, optional — gives shine)
- Flaky sea salt or sprinkles, for garnish
For the Sauce / Garnish (if applicable):
- Optional: 2 tbsp melted white chocolate for drizzle
How I Make It
Step 1:
In a medium bowl, stir together 1 cup SunButter, 1 1/2 cups powdered sugar, 2 tbsp coconut oil, 1 tsp vanilla, and a pinch of salt until you form a smooth, slightly stiff dough. The texture should feel like play-dough — soft but holds shape. If it’s sticky, dust with a little extra powdered sugar. I love how the mixture smells faintly toasted and sweet at this point.
Step 2:
Press the mixture into a silicone heart mold (or roll to 1/2-inch thick and use a small heart cookie cutter). If you use a cookie cutter, press the shapes onto parchment and transfer to a sheet. Smooth the tops with a damp fingertip to avoid cracks. Pop the tray into the fridge for 30–40 minutes until firm.
Step 3:
While the hearts chill, melt the 8 oz chocolate chips with 1 tbsp coconut oil in 20–30 second bursts in the microwave, stirring between bursts, until glossy and fluid. Alternatively, melt over a double boiler and keep the chocolate under 110°F. I stir until it smells like warm cocoa and has that silky sheen.
Step 4:
Remove the hearts from the fridge. Using a fork or dipping tool, dunk each heart into the melted chocolate, tap gently on the bowl edge to shake off excess, and set back on parchment. You’ll hear a soft clink as the chocolate coats — that’s the good sound. If the chocolate thickens, warm it for 10 seconds more. For a quick finish, sprinkle flaky sea salt on top while the chocolate remains glossy.
Step 5:
Chill the dipped hearts for another 10–15 minutes until the chocolate sets firm. Let them sit at room temperature a few minutes before serving so the center softens slightly. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.
Pro Tips
- Temper the chocolate gently: keep the melted chocolate under 110°F to avoid seizing. Use short bursts in the microwave and stir well.
- If the filling cracks when you press it, warm your hands slightly or press with a damp fingertip to smooth the surface.
- Use a silicone mold for uniform shapes and easy removal. If you don’t have one, cut rectangles and sandwich two pieces together for “cups.”
- Want shinier chocolate? Stir in 1 tbsp coconut oil into the melted chocolate for gloss and easier dipping.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- No SunButter? Use **peanut butter** or **almond butter**; peanut gives a richer, familiar flavor, almond tastes lighter and slightly floral.
- Swap powdered sugar with an equal amount of coconut sugar blended to a powder for a less-refined sweetener (texture becomes slightly grainier).
- Use dairy-free chocolate to keep these vegan-friendly. This recipe is naturally gluten-free.
Variations & Tips
- Add 1 tbsp cocoa powder to the SunButter mix for extra chocolate-y centers.
- Fold in 2 tbsp crushed pretzels for a salty-crunch heart.
- Stir in a pinch of cayenne or cinnamon for a warm, spicy twist.
- Top with finely grated orange zest before the chocolate sets for a bright, citrus note.
- Make mini sandwich cups: pour a thin chocolate layer, chill, add SunButter, then top with more chocolate.
- Use white chocolate and food coloring for pastel hearts — perfect for baby showers or holidays.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the centers and store them chilled for up to 3 days, then dip just before serving for the freshest look. Fully dipped hearts keep in an airtight container in the fridge for up to 2 weeks. Freeze up to 3 months; thaw in the fridge.
- Can I double the recipe?
- Sure thing. Double everything and work in batches for dipping—too many pieces in the bowl will lower the chocolate temperature and slow the set. Use multiple bowls or keep chocolate warm over a very low double boiler if needed.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if replacing butter in other recipes — here, use coconut oil as written for structure and flavor.
- How do I know it’s done?
- The chocolate will look glossy when you dip and then set to a matte, firm shell. The center should feel cool and slightly yielding — not mushy. Tap the chocolate: you want a clean snap or firm give depending on thickness.
- What if I don’t have ingredient X?
- If you lack powdered sugar, pulse granulated sugar in a blender until fine, or try 1/3 cup honey + 1 cup rolled oats processed into flour (texture changes). If you lack SunButter, peanut or almond butter work perfectly.
How I Like to Serve It
I plate these on a little dessert board with fresh berries, shortbread cookies, and a few espresso cups. They make a charming Valentine’s bite, lunchbox surprise, or after-dinner nibble with wine. Serve slightly chilled in warm months and room temperature in winter so the center feels luxuriously soft.
Notes
- Storage: Keep in an airtight container in the fridge for up to 2 weeks or freeze up to 3 months.
- Meal prep: Make the filling ahead and press into molds the day before; dip right before guests arrive for a bright glossy finish.
Final Thoughts
Closing: These Chocolate Covered SunButter Hearts make fast work of a homemade gift or cozy treat — simple, stunning, and snackable. Now go impress someone — or just yourself — with your homemade masterpiece!