2cupsdark chocolate chipsor milk chocolate, if that's what you prefer
1Tablespooncoconut oil
Instructions
Preheat the oven to 350 degrees and line a baking sheet with foil. Set aside.
½ cup almonds
Add the almonds to a food processor and pulse until coarsely chopped.
¼ cup shredded coconut, 1 teaspoon cinnamon
Pour the almonds onto the prepared pan, add the coconut, sprinkle on the cinnamon and mix to combine.
2 cups dark chocolate chips, 1 Tablespoon coconut oil
Bake for 5 minutes, stir, then bake another 3 minutes, repeating until golden (took about 10 minutes total for me)
In a microwave safe bowl, add the chocolate chips (I like to use Ghirardelli baking chips) and coconut oil. Microwave for 1 minute, stir, then continue microwaving in 30 second intervals until smooth.
Pour in the toasted coconut and almonds.
Pour into the silicone heart molds.
Let set in the fridge then pop out of the mold and enjoy!
Notes
Amount of hearts will vary based on the size of your heart mold. Mine made about 20.