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Valentine’s Day is just around the corner and what way to celebrate you loved one than with a sweet, delicious, sugar-free dessert treat? Exactly.

Surprise that someone special with our romantically themed Double Choc Heart Cookies. Coated in chocolate for added sweetness and topped with pistachios, these sugar-free Double Choc Heart Cookies are a definite winner and one you’re significant other with find hard to say no to.

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 6
  • Prep: 15 minutes
  • Cook: 15 minutes
Double Choc Heart Cookies

Valentine’s Day is just around the corner and what way to celebrate you loved one than with a sweet, delicious, sugar-free dessert treat? Exactly.

Surprise that someone special with our romantically themed Double Choc Heart Cookies. Coated in chocolate for added sweetness and topped with pistachios, these sugar-free Double Choc Heart Cookies are a definite winner and one you’re significant other with find hard to say no to.

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 6
  • Prep: 15 minutes
  • Cook: 15 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 125g unsalted butter, softened
  • ½ cup Natvia
  • 1 teaspoon vanilla essence
  • ¾ cups plain all-purpose flour
  • ¼ cup cacao powder
  • 1 tbs cornflour
  • ¼ teaspoon salt

Chocolate

  • 4 tbs cacao powder
  • 1 tsp Natvia
  • 2 tbs coconut oil
  • Sea salt flakes
  • Pistachios, chopped
  • Hazelnuts, chopped

METHOD

  1. Line two 20x30cm cookie sheets with baking paper
  2. Beat the butter, Natvia and vanilla essence in a bowl of an electric mixer until combined.
  3. Sift in the flour, cacao powder and cornflour and add the salt, before stirring to combine using a spatula.
  4. Lightly flour the bench top and turn out the dough. Knead gently until it becomes smooth. If the dough is too dry, add a few drops of water as needed.
  5. Form the dough into a ball and then roll out with a rolling pin to approximately 2cm thickness.
  6. Using a heart shaped cookie cutter, cut and carefully place onto the baking paper lined cookie sheets. Cover and place in the fridge for 20 minutes.
  7. Bake for 15-20 minutes (160C) until the edges start to become golden.
  8. Let cool on the tray for about 1 minute before carefully placing on a wire rack to cool. They will harden as they cool.
  9. Melt the the coconut oil and whisk through the cacao powder and Natvia
  10. Dip the cookies in the chocolate and place on a piece of baking paper. Sprinkle with the chopped nuts and sea salt flakes. Leave to set.

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