Method (peanut filling)

1. Line 8 x 8 inch square baking tin with greaseproof paper, leaving the paper overhang the sides so you can easily lift it out later and set aside.
2. Add the peanut butter into a small / medium saucepan, place on the hob over low / medium heat and allow to melt. Use a heat proof spatula to prevent any burning.
3. Pour the melted peanut butter into the lined tin and place into the freezer until firm. This will take around 2 hours.
4. When the mixture is firm enough, remove from the freezer and use a heart shaped cookie cutter to cut out hearts from the peanut butter and place back into some grease proof paper. You’ll want to be quick with this step as the peanut butter can melt easily.  Repeat for all of the hearts and place back into the freezer for an hour, until firm.

Method (chocolate coating)

1. Add the dairy-free chocolate into a heat proof bowl. Fill a medium sized saucepan 1/4 full with water. Place the saucepan on the hob over low / medium heat, and add the bowl on top. This creates a bain-marie. Allow the chocolate to melt, then cool slightly.
2. Balance a heart onto a fork, and drizzle the chocolate over the top, then place back on grease proof paper and into the freezer to set. You’ll want to be very fast when adding the chocolate, as the peanut butter can melt very fast due to the heat. Repeat for all hearts.
3. Store in the fridge or freeze for longer storage.
4. Optional- Add some melted peanut butter into a piping bag, snip off the tip and drizzle the melted peanut butter over the hearts for decoration.