Melt 1 cup chocolate chips and 1 tsp coconut oil until smooth. Use a teaspoon to measure chocolate into each heart mould. Push chocolate up the sides coating the entire area with a layer of chocolate. Place in the freezer to set while you prepare filling.
Add almond butter, protein powder, salt and puffed rice to a bowl. Mix thoroughly. When chocolate is hard, use a teaspoon to add almond butter mixture into each heart. Be careful not to over fill. Add jam on top and then finish with second round of melted chocolate. You may have chocolate leftover.
***if you don’t have a silicone heart pan use muffin cups!!!***
