Melt about 4 oz. of your white chocolate using the double boiler method.
Fill your heart molds 1/3 of the way with melted chocolate, and tap it against your counter to even it out.
Then, stick your molds in the freezer for 30 minutes.
Meanwhile, mix the date syrup, date sugar, and peanut butter until well-combined.
After the transpiration of 30 minutes, take your molds out, and spoon enough of the peanut butter mixture into the molds so that when even, the mixture reaches the 2/3 line (sorry, you’ll have to eyeball it!). Even your peanut butter mixture out with a spoon and / or a toothpick, finalizing the process by tapping the molds gently against the counter.
Finally, fill the molds the rest of the way with white chocolate, then stick it in the freezer for 30 minutes once again. Once you take them out, they are ready to serve immediately.
Please let me know if you have any questions—I’d be glad to answer them!
