Valentines Treat with Chocolate Hearts: Crispy Dark Chocolate

Instructions:

1. Combine 125g creamy almond butter with 45ml pure maple syrup and 1g fine sea salt. Stir until the mixture looks glossy and uniform.
2. Fold in 30g sifted coconut flour until the dough pulls away from the sides of the bowl.
3. Press the mixture into a silicone heart mold or roll into balls and flatten. Keep them small for a better chocolate to filling ratio.
4. Place the centers in the freezer for 15 minutes until they are firm to the touch.
5. Melt 175g dark chocolate chips and 15ml refined coconut oil over a water bath. Never let the water touch the bottom of the chocolate bowl.
6. Stir in 30g crushed toasted hazelnuts until the chocolate looks textured and rich.
7. Lower one chilled heart into the chocolate until it is fully submerged and shimmering.
8. Lift the heart and tap the fork against the bowl. This prevents a foot of chocolate from forming at the base.
9. Place on parchment paper and let them sit for 30 minutes until the surface is matte and hard.