As we creep ever closer to Valentine’s Day, I’m going a little bit crazy for the homemade gifts and treats…
Amir and I don’t really celebrate Valentine’s (aren’t we boring?!), but we can both definitely get behind cooking together and edible gifts!
These homemade Raspberry Chia Jam Chocolate bars are perfect for giving to your loved one (or keeping and eating alllll to yourself instead!) this coming Valentine’s Day.
I think that the sweet, tart berry jam is such for rich, indulgent dark chocolate – it cuts through the slight bitterness of the cacao beautifully, and makes for the perfect combination! And, let’s face it, berries and chocolate are a perfect pairing. Plus, all that red screams romance and love!
If you’re feeling extra fancy, you could even add a smidge of peanut butter or almond butter for a Chia Jam & Peanut Butter Chocolate Bar too!
The chocolate is homemade and sugar-free (well, refined sugar free!), and also dairy-free and vegan too, of course. However, there are options (shortcuts!) for you to take if you don’t want to make the chocolate yourself, or you’re feeling a little lazy!
Whatever you choose to do, no one’s judging! So long as you have plenty of chocolate in front of you, life is good, right? Although I can’t guarantee that you won’t devour it all in one go!
Happy Valentine’s Day my loves!
Raspberry Chia Jam Chocolate Bars
- Makes 2 large chocolate bars –
- 1/2 cup coconut oil OR cacao butter
- 1/2 cup cacao powder
- 3-4 tbsp maple syrup (to taste)
- Pinch salt
- OR alternatively, melt 200g of your favourite, high quality chocolate with 1 tbsp coconut oil!
- For the raspberry chia jam –
- 2 cups frozen raspberries
- 2.5 tbsp chia seeds
- 2 tbsp maple syrup
- Squeeze lemon juice
- 1 tsp vanilla paste
Start by making your chia jam. Gently heat the raspberries in a saucepan until the fruit has broken down and completely softened. Whizz quickly in the blender until smooth (optional – omit for a chunkier jam!). Stir in the remaining ingredients, sweetening to taste. Set aside to cool and thicken for at least two hours, adding a sprinkling more chia seeds if you’d like the jam thicker.
- Next, make your chocolate. To do this, gently melt your coconut oil or cacao butter until smooth. Whisk in the remaining ingredients, adding more sweetener if desired.
- Pour some of the chocolate mixture into chocolate moulds, leaving room for the jam filling and a chocolate top. Place in the fridge to firm up, leaving the remaining chocolate mix somewhere warm. Alternatively, simply melt dark chocolate with coconut oil and spoon into the moulds as before.
- Once set, spoon over a layer of chia jam, still being careful to leave enough room at the top for a chocolate coating. Spoon over the remaining chocolate to cover the jam (warm the chocolate back up, if needed), then place back in the fridge to set.
- Once set, eat and enjoy!