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.