Follow us 261.1k
This is a quick and easy low-carb and keto recipe for Valentine's Day that can be enjoyed as a treat or used as a cute edible gift!
I used freeze-dried strawberry powder but you can use any freeze-dried berry powder you like. I think raspberry or cherry will also work great. As you will find out, a small amount of berry powder is enough to give the candies a beautiful colour and flavour.
If you don't have freeze-dried berry powder, simply use the same amount of unsweetened raw cacao powder or 1/2 - 1 tablespoon of cinnamon. Don't use fresh or frozen berries, they are not suitable for this recipe.
As it turns out, Kelly from The Spunky Coconut has a recipe that is similar to mine. I suggest you check it out, as she also explains how you can easily make berry powder from whole freeze-dried berries.
For more recipes for Valentine's Day, have a look at my:
Hands-on Overall
Serving size candy
Nutritional values (per candy)
Net carbs2.2 grams
Protein1.2 grams
Fat9.1 grams
Calories96 kcal
Calories from carbs 9%, protein 5%, fat 86%
Total carbs4.1 gramsFiber1.9 gramsSugars1.7 gramsSaturated fat7.3 gramsSodium4 mg(0% RDA)Magnesium16 mg(4% RDA)Potassium81 mg(4% EMR)
Ingredients (makes about 20 candies)
Instructions
- Bring a large pot of water (filled up to about a quarter) to boil. Turn the heat off and place a small pot with the creamed coconut broken into pieces inside the large pot. Be careful not to get any water in the pot with the creamed coconut.
- Let the coconut melt and keep stirring with a spatula until smooth.
- Add the freeze-dried strawberry powder and mix in well.
- The berry powder will sweeten the mixture up, so additional sweetener may not be needed. If you prefer a sweeter taste, add stevia.
- Spoon the mixture into heart-shaped molds. Place in the fridge for a couple of hours or until solid. I used small candy molds and made 20 candies. It was about a teaspoon of coconut mixture per candy.
- Meanwhile, melt the chocolate in a water bath. Make sure the chocolate is melted but not too warm when covering the candies. When the coconut mixture is solid, remove from the molds.
- Use wooden skewers or a toothpick to dip each candy into the chocolate mixture. Turn it round until the chocolate covers the candy completely and starts to solidify.
- Place on a parchment paper and repeat for the rest of the candies. Place the candies in the fridge until the chocolate is solid. If you have any chocolate left, cover the candies with another layer of chocolate and place back in the fridge. Store at room temperature or in the fridge. (Note: If the chocolate solidifies before you cover all the candies, use the water bath to melt it. Meanwhile, place the uncovered coconut candies in the fridge. Keeping the candies cold will ensure that when you cover them in chocolate, it solidifies faster.)
- Enjoy or place in a gift box for your loved one! These chocolate candies can be stored at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Valentine Chocolate Strawberry Hearts
Step by Step
Ingredients
Instructions
- Bring a large pot of water (filled up to about a quarter) to boil. Turn the heat off and place a small pot with the creamed coconut broken into pieces inside the large pot. Be careful not to get any water in the pot with the creamed coconut.
- Let the coconut melt and keep stirring with a spatula until smooth.
- Add the freeze-dried strawberry powder and mix in well.
- The berry powder will sweeten the mixture up, so additional sweetener may not be needed. If you prefer a sweeter taste, add stevia.
- Spoon the mixture into heart-shaped molds. Place in the fridge for a couple of hours or until solid. I used small candy molds and made 20 candies. It was about a teaspoon of coconut mixture per candy.
- Meanwhile, melt the chocolate in a water bath. Make sure the chocolate is melted but not too warm when covering the candies. When the coconut mixture is solid, remove from the molds.
- Use wooden skewers or a toothpick to dip each candy into the chocolate mixture. Turn it round until the chocolate covers the candy completely and starts to solidify.
- Place on a parchment paper and repeat for the rest of the candies. Place the candies in the fridge until the chocolate is solid. If you have any chocolate left, cover the candies with another layer of chocolate and place back in the fridge. Store at room temperature or in the fridge. (Note: If the chocolate solidifies before you cover all the candies, use the water bath to melt it. Meanwhile, place the uncovered coconut candies in the fridge. Keeping the candies cold will ensure that when you cover them in chocolate, it solidifies faster.)
- Enjoy or place in a gift box for your loved one! These chocolate candies can be stored at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Nutrition (per candy)
Calories96kcal
Net Carbs2.2g
Carbohydrates4.1g
Protein1.2g
Fat9.1g
Saturated Fat7.3g
Fiber1.9g
Sugar1.7g
Sodium4mg
Magnesium16mg
Potassium81mg
Detailed nutritional breakdown (per candy)
Do you like this recipe? Share it with your friends!
