• Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats. Stir in natural sweetener. Stir in extracts and salt. Place a piece of parchment onto a baking sheet. Place small ¼ inch dollops of chocolate about ½ inch apart on the parchment. Continue with chocolate. Place in the freezer or fridge until set.

To make the cookie dough hearts:

• In a small saucepan, melt butter over medium-high heat (heat until it turns brown, not black). Add natural sweeteners until sweeteners dissolve and the mixture bubbles just a little. Using a hand mixer on low speed, add in extracts and cream cheese. Mix until combined. Once the mixture is totally cool (you don’t want the chocolate to melt), stir in the chunks of “healthified” chocolate. Place in fridge to harden for at least 2 hours or overnight.
• Place dough on a flat surface and roll out dough to 1 inch thick. Using a cookie cutter (heart shaped), cut into shapes. Place the hearts on a piece of parchment or a grate for drizzling. NOTE: if cookie dough hearts are frozen, the chocolate sauce hardens nicely.
• Meanwhile make the chocolate sauce. In a small saucepan over medium heat, stir together the heavy cream, natural sweeteners and extract. Bring to a light simmer then remove from heat and add the finely chopped chocolate. Stir until smooth and the chocolate is totally melted. Drizzle over each cookie dough heart.
• If desired, write cute Valentine words on each truffle using softened cream cheese (with natural pink food coloring) piped into a small Ziplock with a ¼ centimeter hole cut in the corner.