In honor of Valentine’s Day (and the fact that I got almond flour a long time ago and never used it), I thought why not make some cute cupcakes! Since we all know that strawberries and chocolate are the ultimate combination, and will win over any sweet tooth (hint hint, last minute Valentine’s Day gift, anyone?), I present to you: chocolate almond flour cupcakes with strawberry chia seed jam!
The strawberry jam takes a while to make, so I prepared this first by putting 1 cup of frozen strawberries in a bowl to thaw for about one hour. You could also make this with fresh strawberries!
ingredients for strawberry chia seed jam:
- 1 cup strawberries (fresh or frozen)
- 1 tbsp chia seeds
- 1 tbsp water
- *I didn’t use a sweetener, but add it if you like
- Let frozen strawberries thaw for about one hour
- Mash strawberries with a fork (you could also blend them)
- Add chia seeds, water, and optional sweetener. Mix well!
- Place mixture in the fridge for at least 30 minutes so the chia seeds can expand into a gel-like form.
This is how my jam looked. Not the prettiest picture, but it tasted good and that’s really all that matters, right? Chia seeds are also an amazing source of omega 3 fats, fiber and protein! So, if you like jam or want something sweet on your toast, make this healthier alternative and feel good about indulging in it. (:
ingredients for chocolate almond flour cupcakes: (makes about 7-8 cupcakes)
- 2 cups blanched almond flour
- 1/2 cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup coconut oil, melted
- ½ cup honey
- 2 large eggs
- 1 tablespoon vanilla
- Preheat oven to 350 degrees Fahrenheit and place liners in cupcake pan.
- Combine dry ingredients in one bowl, and wet ingredients in the other.
- Mix wet ingredients well, then stir into the dry ingredients.
- Pour batter into cupcake liners.
- Bake for 20-25 minutes.
For the hearts, I just used a sharp knife to cut out the heart shape, and placed the strawberry chia seed jam inside. It was a little difficult to make the hearts look decent, but I think they look cute. I was also pleasantly surprised with how these taste! First time I’ve used almond flour, and although a little more crumbly than other flours, they still tasted rich and chocolatey. There’s also a slight hint of coconut from the coconut oil. Simple and delicious!
Have a great Valentine’s Day!