Melt 50g of the chocolate and place in a medium-sized mixing bowl. Add in the peanut butter, almonds, icing sugar, vegan butter and salt. Stir with a spatula until fully combined.
Line the cake tin with baking paper and pour in the peanut butter mixture. Tap the tin down a few times so it spreads evenly. Freeze for 30 minutes.
Cut out as many peanut butter hearts as you can. Roll out the remaining mixture to 1cm and refreeze for 5 minutes.
Cut out more hearts from the remaining mixture. Place the hearts back in the freezer whilst you melt the remaining chocolate in a bowl.
Once the chocolate has been melted remove the hearts from the freezer. Dip the bottom of each heart in the chocolate and place on a tray lined with baking paper. Drizzle the remaining chocolate over the hearts with a teaspoon.
Freeze for another 5 minutes until solid.
Enjoy.
