1. Melt the dark chocolate in a small saucepan over low heat, stirring frequently so the chocolate does not burn. (Or you can melt the chocolate in the microwave at 20-30 second intervals, until melted.)

2. Scoop about 1/2 tablespoon of the melted chocolate into 12 slots of your silicone heart mold. Use a small spoon to spread the chocolate to the sides of the mold, coating the entire base and sides in chocolate. You will have chocolate leftover after this, just set it aside.

3. Place the mold in the freezer for at least 10 minutes to set. While the chocolate sets, make the filling.

4. Combine the coconut cream, maple syrup, vanilla, shredded coconut, beet powder and salt in a small mixing bowl. Stir with a spatula or wooden spoon until well combined.

5. Grab the heart mold from the freezer and scoop the filling into the mold (on top of the chocolate). Each heart will need about 1/2 rounded tablespoon of the filling mixture. Using a small spoon, spread the filling to the sides of the mold and smooth the top. Leave a little room in each slot for the remaining chocolate.

6. Pour the remaining chocolate on top of the filling. If your chocolate has thickened, you can warm it back up on the stovetop, over low heat.

7. Once again, use your small spoon to spread the chocolate to the edges, creating a nice even layer and covering the filling completely.

8. Place the chocolate hearts in your fridge or freezer to set.

9. Once fully set, remove the hearts from the mold. You can leave them as-is, or decorate them. I drizzled some white chocolate on top of the hearts and added a pinch of pink sprinkles. Just note, the sprinkles do liquify after a day, so don’t add sprinkles if you plan on gifting the chocolates.

10. Store chocolates in the fridge or freezer.