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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Crush the rice crackers into little pieces.
Melt the dark chocolate with the coconut oil using the double boiler method until smooth.
Add the nut butter, maple syrup, melted dark chocolate, and a pinch of salt to the crushed rice crackers. Mix very well until combined.
Line a medium baking tray with parchment paper and add the mixture. Decorate with freeze-dried strawberries.
Even out with a spatula and freeze for 30 minutes to 2 hours until set.
Take out of the freezer, let thaw for 5 minutes, and cut out hearts with a cookie cutter. Enjoy!
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Use 1-2 tbsp freeze-dried strawberries for decorating.
Keep in the fridge for 1 week or in the freezer for up to 3 months.
Can I use a different type of syrup?
Yes, you can use either maple or agave syrup as per your preference.
How should I store the treats?
Store them in the fridge for up to 1 week or in the freezer for up to 3 months.
Can I substitute the nut butter?
Yes, you can use either peanut or almond butter.
Do I need to use a cookie cutter?
Using a cookie cutter is optional, but it helps to create the heart shape.
Are the freeze-dried strawberries necessary?
No, they are optional and used for decoration.
