Ingredients:
6 oz. semi-sweet chocolate chips
4 Tbs. coconut oil (unrefined or refined), divided
3 Tbs. shredded coconut, divided
2 packets Splenda
In a small saucepan, melt the chocolate chips and 2 Tbs. coconut oil on medium-low heat, stirring frequently. In another small bowl, microwave the remaining 2 Tbs. coconut oil for 25 seconds. Stir in the shredded coconut and Splenda. In a silicone mini heart shaped mold, fill each with 1 tsp. of chocolate. Add 1/2 tsp. coconut mixture to the middle, and then cover the coconut until the chocolate reaches the top of the molds. Sprinkle with extra coconut on top. Refrigerate for at least 30 minutes for the chocolate to set (or freeze and it will take about 10 minutes).
(Makes 12 hearts, 3 WW points each)
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