Valentine’s Chocolate


Love is in the air..Everywhere I look around ❤️. I think that is the best song ever.

Leading up to Valentine’s Day, it’s only fitting to post a chocolate recipe. And what’s more fitting than chocolate hearts? These hearts are special because they have strawberry filing inside. They are in fact dairy free chocolate fat bombs with strawberry chia jam filling. Any day plain old chocolate fat bombs will do but if it’s a special occasion for special someone, you’ve got to make it extra special. If this does not bring a smile to his or her face, I don’t know what else would.


With these fat bombs, the recipe is based on our Dairy Free Chocolate Fat Bombs which uses avocado. We use a little more avocado in this recipe to give it a softer, more tender texture like dark chocolate ganache. But you can also opt for our Chocolate Rummy Bears if you are not dairy sensitive.

For the chia jam, we use strawberries blended together with chia seed and leave it to set beforehand. The first batch we made, we used raw strawberries. Personally, I don’t like that raw fruit flavor. The strawberry flavor is not coming through like it should. So we made a little adjustment by microwaving the strawberries for 20-30 seconds and blend in the chia seeds and sweetener. To me, it tastes more like strawberry jam and I like it better. Please remember one thing. This is chia jam so the flavor won’t be as sharp and intense as your regular jam. You need a fair bit of sweetener to get the flavor to pop. We have even tried to sneak some vodka in the jam but the taste wasn’t what we expect. I know if you want more flavor you need more berries but to be keto-friendly, we tried not to overdo the fruit. You would only get just a suggestion of strawberry flavor, enough to make it different from the usual fat bombs.

Ideally, you should make your chia jam well in advance. You want the chia jam to be firm enough so as not to bleed into the chocolate. We left our jam overnight and it firmed up quite nicely.

We used heart shaped molds for this occasion. We want the chia jam to stay in the middle  just like what you would get in fancy chocolates. We have tried many different ways starting from half filled the molds with chocolate and freeze it till set. Then carefully spoon the chia jam in, taking care not to let it touch the side because we didn’t want to filling to show. Then we tried filling the mold with chocolate and freeze the molds for 5 minutes to let the edge set then scoop out the soft center to make a well for the chia jam and then fill it up with the chocolate mixture. In the end, I just realized the best way. Keep it simple, stupid. Yes, simplicity is the best. All I have to do is fill up the molds and then drop the chia jam into the liquid chocolate mixture.  If your strawberry jam is runny, it might blend into the chocolate and give it a swirly effect which is still attractive. The whole idea is that you would have soft chocolate (almost like chocolate ganache) with jam on the inside.

We have so much strawberries at this time so we use them in the jam. We like to use all natural ingredients in our recipes and our strawberry jam had a little muted red color. To make it a bit more vibrant, we added a little bit of beetroot juice, and I mean a little; you don’t need much.  Normally we wouldn’t bother but if you want to make it look pretty, it’s not a bad idea. Having said that, if you use other types of berries, you might find that their natural colors might already be pretty without having to add any color and the carbs value might change slightly.

Remember this these are fat bombs which consist mostly of coconut oil. For those of you in cold countries, they would probably stay solid long after taken out of the fridge which is a plus. For us here in the tropic they melt minutes after they are out. However, the chocolate still melts in your mouth and we do hope you and your sweetheart will like them.


Valentine’s Chocolate

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 8

Serving Size: 1 piece

Calories per serving: 79

Fat per serving: 8.5

Carbs per serving: 0.8

Protein per serving: 0.5


    For the chocolate
  1. 40 g avocado
  2. 60 g virgin coconut oil, melted
  3. 2 tbs (16 g) cocoa powder
  4. Sweetener of choice to taste ( We use about 30 drops of stevia at least)
    For chia jam filling
  1. 40 g strawberries
  2. 1 tsp chia seeds
  3. 1 /2 tsp beetroot juice (optional)
  4. Sweetener to taste


    For chia jam
  • Make your chia jam by microwaving the strawberries till soft (about 20 secs) then put in a grinder (a blender might be too big for a small amount of berries) or break it apart with a fork.
  • Add chia seeds and sweetener then blitz for 10-20 seconds. If mixing by hand, just add the chia seeds and stir till well combined. Pour into a jar and leave in the fridge to set.
    For the chocolate
  • Mash avocado very finely. We like to use the back of a teaspoon and lightly scrape the avocado meat. Remove any fibers tissue, if any. You can also push it through a sieve which would give you a very fine and smooth texture.
  • Add cocoa powder and half of coconut oil to the avocado and mix it all together.
  • Add another half of coconut oil and sweetener and stir till smooth and well-combined. Use the back of the spoon to break down any lumps that may remain. Again you can put it through a strainer or sieve to get a really fine mixture. It may still look a bit grainy but not to worry. Once the chocolate is set, it will look smooth and shiny.
  • Fill up 8 small molds (heart shaped in our case) with the chocolate mixture.
  • Use a teaspoon scoop up the chia jam and drop it in the middle of the mold. You might need to push it down till the jam mixture completely submerge. Repeat till you fill all the chocolate with the jam.
  • Put the chocolate in the fridge for it to set, about an hour or 15 minutes in the freezer. Keep refrigerated till ready to serve.


The carbs count here is net carbs. We use liquid stevia but you can use any sweetener you like and as much or little as you like depending on how sweet you want your chocolate to be.

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