Chop the white chocolate into small pieces and place in a microwave-safe bowl.
Add coconut oil to the chopped chocolate and microwave in 30-second intervals, stirring between each, until fully melted.
Incorporate raspberry extract and pink food coloring into the melted mixture, stirring until fully combined.
Pour the melted chocolate into heart-shaped silicone molds, filling each cavity approximately three-quarters full.
Sprinkle a bit of sea salt on top of each heart before the chocolate sets completely.
Let the chocolate hearts cool at room temperature until fully set, or place them in the refrigerator for quicker setting.
Once set, carefully remove the hearts from the molds and place them on a decorative plate or gift box.
