Place a few flakes of sea salt in each heart in a silicone heart shaped candy mold. Set aside.

Place the dairy free chocolate chips in a glass bowl and microwave on high for one minute. Stir and microwave in 10 second intervals until melted and smooth.

Add the peanut butter, a couple of pinches of sea salt, and stir, but not too well. You want some streaks of peanut butter to show amidst the chocolate.

Using a small spoon, fill each heart with the chocolate peanut butter mixture. Don't overfill, it should be close to the top but not overflowing.

Cover the tray with waxed paper and refrigerate until hard and set, about 6 hours. Remove from silicone mold.

Store in an airtight container in the refrigerator.