Melt coconut oil over the stove or in the microwave in a small bowl for 20-30 seconds. After, stir in cacao powder and 1 tsp maple syrup until thoroughly combined.

Using a teaspoon measure, pour a very small amount of chocolate mixture into the heart-shaped mold to cover only the bottom. Once all bases are filled, place mold in freezer on a flat surface for 5-10 minutes.

Prepare filling: mix together ½ tbsp maple syrup, vanilla, remaining coconut oil together in a bowl. Add in coconut flour to combine, then fold in Crazy Richard’s Creamy Peanut Butter.

Remove the heart-shaped mold from the freezer. Then, using a small spoon place enough of the filling mixture to cover the middle of the chocolate base, but leaving enough room around the outside for the liquid chocolate to fill.

Once all of the hearts are topped with the filling, use a teaspoon to pour the liquid chocolate mixture over the top of each peanut butter ball, until it reaches the surface of the mold.

Place entire mold in the freezer again for 15 minutes to harden.

Once done, pop the chocolates out of the mold and enjoy right away or, store in a glass tupperware in the freezer for up to 2 months.