February 10, 2015

Chocolate Brownie Hearts

Paleo Chocolate Brownie Hearts with Cacao Nibs and Rose Petals


Brownie Hearts:

1 cup soft dates
2 tbsp raw honey
3 tablespoons coconut oil
2 eggs
1 cup almond meal
1/2 tablespoon vanilla
1/2 cup cocoa
1/2 tsp baking powder
Pinch salt

For topping:

3 oz good quality extra dark chocolate (like this one from Nohmad Snack Company!)
2 tbsp cacao nibs
2 tbsp dried edible rose petals


Preheat your oven to 350¬įF. In a food processor blend the soft (soak them in a little hot water then drain, if needed) pitted dates until smooth, scraping down the sides as needed. Then add in the soft coconut oil and blend again.

One at a time add in the eggs, blending them in. Then add in all the dry ingredients and pulse until combined.

Transfer the batter into a lined 5×7 pan and place in the oven. Bake for 35-40 minutes or until it is juuust springy to the touch then allow to cool in the pan. When the brownie is completely cool, turn it out into a chopping board so that the under side is now on top. This will give you clean, flat tops to the hearts. Now take a heart cutter and careful cut out hearts. My cutter gave me 6. Melt the chocolate by breaking it into pieces in a small bowl and placing it over a pan of simmering water. (Double boiler style). Stir as it’s melting and then dip the hearts top down into the melted chocolate and smooth it over with a knife. Let it drip down the sides if it does. Then lick the knife ūüėČ

Before the chocolate sets sprinkle the cacao nibs and rose petals over the top then leave to set. Enjoy with someone you love!


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