Preheat oven to 400 degrees F.

In a large bowl, whisk together flour, baking powder and salt.

In a small bowl, combine almond milk and apple cider vinegar. Stir to combine.

Add almond milk mixture, maple syrup, and blood orange olive oil to dry ingredients, stirring to combine, fold in cacao nibs. The mixture will be oily - much more than traditional scones make with cold butter.

On a lined cookie sheet, roll or press mixture until it is ¾ inch thick.

Use a small cookie cutter to cut out your hearts and place on a separate lined cookie sheet. Continue to do so until you have used the entire dough. Mine yielded 16 miniature scones.

Place scones in the freezer for 15 minutes.

Bake scones, straight from the freezer, for 13 minutes.

Remove from oven and place on a cooling rack.

Once cooled, make glaze.

Start with powdered sugar and add blood orange juice one teaspoon at a time until it reaches your desired consistency.

Dip scones and allow glaze to set.