Chocolate Strawberry Hearts

• Cook Time: 1 hours 30 minutes
• Total Time: 1 hours 30 minutes
• Yield: 18 mini hearts 1x

Print Recipe

Pin Recipe

---

Description

The perfect healthier sweet for your sweet on Valentines day or any day

---

Ingredients

Scale 1x2x3x

Strawberry Filling

• 1 cup fresh or frozen strawberries
• 2 tablespoons chia seeds
• 2 tablespoons warm water
• 1 teaspoon stevia granules

Raw Chocolate

• ¼ cup coconut oil
• ¼ cup cacao
• 1 teaspoon stevia granules (optional if you like a sweeter raw chocolate)

---

Instructions

• Place the strawberries, chia seeds, water and stevia in a blender and mix until smooth.
• Transfer the mixture to a small saucepan on a medium to low heat for 5-10 minutes stirring until the mixture thickens, and then set aside to cool.
• Once cooled spoon the mixture into heart shaped chocolate moulds using the tips of your fingers to spread the filling to fill the entire mould if you need to.
• Place in the freezer for 50 minutes, or until the filling is solid.
• Meanwhile, make the raw chocolate by melting together the coconut oil, raw cacao and stevia (if using) in a small saucepan over a medium to low heat, until well combined and the stevia has fully dissolved. Take the saucepan off the heat and allow the chocolate to cool.
• Once cooled, remove the strawberry filing from the moulds and dip each heart into the chocolate (I use a skewer to avoid messy fingers). Then leave the hearts to set on a lined baking tray or chopping board in the freezer. This will take about 10 minutes.
• Remove from freezer and leave on the bench to defrost for a few minutes. Share one with your Valentine, or 2 if their lucky, then store in the fridge or freezer in a sealed container to enjoy later.

---

Notes

• Don’t make these a once a year treat. You could use the same recipe to make them any time of year in any shape or size.
• You can find stevia in the baking aisle of your local supermarket. If you’re not keen on buying it, you can substitute 1 tablespoon of rice malt syrup, honey or maple syrup for the stevia instead. This will make the chocolates a low sugar treat, rather than sugar free, but they will still be free from refined sugar.
• If you have any strawberry filling left, its makes a yummy breakfast topper for oats, pancakes or toast, and will keep in a sealed container in the fridge for about 2 weeks.

If you make my Chocolate Strawberry Hearts remember to share them with me on Instagram. I love seeing and sharing your creations. Plus, one lucky reader each month will win their own You Totally Got This grocery bag. You can find me @youtotallygotthis  – don’t forget to set your account to public and use the hashtag #youtotallygotthis so I can find you.

P.S Now you’ve got your sweets sorted, get dinner sorted too! Grab your FREE quick and easy weeknight dinner plan right here.