In a pot, add the coconut oil and flour, and cook for 3 to 5 minutes to cook out the flour taste. The mixture will become crumbly.

Add in the cocoa, sweetener, melted chocolate and continue stirring until combined.

Immediately follow with the milk and vanilla, while continue to stir or whisk, working out any lump. The dough will be thick and somewhat sticky.

Turn off and remove pot from the stove eye.

Allow the dough to cool for several minutes before attempting to handle and form into a small rectangle.

Once cool to the touch, form the dough and place in saran wrap and refrigerate for at least 45 minutes to 1 hour. After the hour, roll out dough using cocoa.

Using a heart shape cookie cutter, cut out into several mini hearts and place on a baking sheet. Refrigerate until firm. Generally, about 15 to 30 minutes.

While the dough is chilling, melt chocolate on stove or in the microwave with the remaining coconut oil until the chocolate is completely melted.

Dip the chilled hearts in the cooled chocolate covering them completely. Place the dipped hearts on a sprayed baking rack or cookie sheet and refrigerate for an additional 30 minutes to set.

In the meantime, make the raspberry sauce by placing the fruit and honey in a food processer and blend until smooth.

Using a stainer, press out with a spatula as much of the raspberry sauce as possible and discard the seeds.

Place the raspberry sauce into a pan on the stovetop, and cook on medium heat for 5 minutes, to allow the sauce to reduce and thicken into a glaze.

Dip one or both sides of the hearts in the glaze and return to a baking pan covered with parchment paper.

When all hearts have been covered by the glaze, return them to the refrigerator for an additional 30 minutes to 1 hours before biting into these sweet and chewy bites of deliciousness.

Be sure to keep these refrigerated.