Line a baking sheet with parchment paper or waxed paper so the finished candies can be lifted away easily.

Beat the almond butter and softened unsalted butter until smooth and well combined. Mix in the vanilla extract.

Add the sifted confectioners’ sugar gradually, mixing after each addition until a thick, moldable dough forms.

Scoop approximately 1 tablespoon of dough for each candy and roll it between your palms into a smooth ball. Arrange the balls on the lined baking sheet.

Chill the almond butter balls for 30 minutes, or until firm enough to dip without breaking apart.

Melt the green candy coating according to the package directions, usually in the microwave in 20–30-second intervals with stirring after each interval. Stir in the shortening or coconut oil only if the coating is too thick.

Dip each chilled ball into the melted coating with a fork or dipping tool, then allow the excess coating to drip back into the bowl.

Return each coated candy to the baking sheet and immediately press a small red heart sprinkle onto the top before the coating begins to set.

Let the coating set at room temperature, or refrigerate the candies for about 15–20 minutes. Store the finished treats in an airtight container.