Combine PBfit, protein powder, powdered sugar, salt, and whisk in a mixing bowl.
Add heavy cream and 2 Tbsp melted coconut oil. Whip until all combined.
Fill a pastry bag with filling and pipe it into heart shaped molds.Use a spatula to finish making hearts smooth and level. Place filled molds into the freezer for 20 minutes or until set enough to be removed from the molds easily.
Melt chocolate and coconut oil together in the microwave in a short burst of time, stirring in between each time. Once thoroughly melted, remove hearts from the freezer, dip them in chocolate, and place them back on a parchment lined baking sheet. Before chocolate dries, sprinkle with sprinkles if desired. Let chill in the fridge for 10 minutes or until set. Store in the refrigerator for up to 1 week or freeze.