Mini Chocolate Avocado Oil Valentine Cakes with Raspberry Chia Filling
Serves: 12 servings
  • Olive oil cooking spray
  • 3 tablespoons unsweetened cocoa powder
  • ¼ cup boiling water
  • 1 teaspoon vanilla extract
  • ¾ cup almond flour
  • ½ cup coconut sugar
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ⅓ cup avocado oil
  • 2 small eggs
  • Raspberry Chia Jam (recipe in Notes)
  1. Preheat oven to 325 degrees F. and spray 12 heart-shaped mini cake/tart pans with olive oil cooking spray. Alternatively, line a standard 12-cup muffin pan with cupcake liners.
  2. Put the cocoa powder into a small bowl and whisk in the boiling water until the mixture is smooth. Stir in the vanilla extract and set aside to cool.
  3. Whisk together the almond flour, coconut sugar, baking soda, and salt in a large bowl. Add the avocado oil, eggs, and cocoa mixture, and stir until the mixture is completely smooth. Divide the batter evenly between the mini cake pans/cupcake liners. (Each pan/cupcake liner should have about 1 ounce of batter and should only be filled about halfway.)
  4. Bake on the bottom rack of the oven for 22 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  5. Let the cakes cool on a wire rack for at least an hour before removing them from the pans/peeling off the cupcake liners.
  6. Split the cakes in half and, using a small heart-shaped cookie cutter (measuring about 1 inch in length), stamp a heart shape out of the center of each cake top.
  7. Dollop a small amount of Raspberry Chia Jam in the center of each cake bottom and cover with the cake top.
IMPORTANT - Prepare the jam filling the night before you make the cakes.

5½ ounces frozen raspberries (no sugar added), about 1½ cups
1 tablespoon chia seeds
1 tablespoon maple syrup

Place the raspberries in a small glass bowl and microwave on high for 1 minute.
Using the tines of a fork, mash up the raspberries until all the berries are broken apart into very small pieces and the mixture is quite liquid-y. Add the maple syrup, and chia seeds and stir well.
Put the jam in the refrigerator for at least several hours, but preferably overnight, to thicken.
Recipe by Queen of My Kitchen at