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TRIPLE-CHOCOLATE-VALENTINE’S-BROWNIES

Recipe by Spamella B

Perfect for Valentine’s Day, these Triple Chocolate Valentine’s Brownies are a must-bake!

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  • Serves: 9 - 12
  • Prep: 30 minutes
  • Bake: 25 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • For The Brownies
  • 4 Sweet Potatoes, Peeled, Cooked And Cooled
  • 100 g Oat Flour
  • 100 g Ground Almonds
  • 40 g Cacao Or Cocoa Powder
  • 100 g Natvia Natural Sweetener
  • 2 tablespoons Tablespoons Flaxseed
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 150 mls Almond Milk
  • 4 tablespoons Coconut Oil, Melted
  • 1 teaspoon Vanilla Extract
  • For The Frosting
  • 3 tablespoons Coconut Flour
  • 3 tablespoons Cacao Or Cocoa Powder
  • 3 tablespoons Natvia Natural Sweetener
  • 2 Almond Butter
  • 1/2 teaspoon Vanilla Extract
  • For The Chocolate Hearts
  • 2 tablespoons Coconut Oil
  • 2 tablespoons Almond Butter
  • 4 tablespoons Natvia Natural Sweetener
  • 4 tablespoons Cacao Or Cocoa Powder
  • 2 tablespoons Freeze-dried Raspberries

METHOD

  1. First make the brownies: Preheat the oven to 180 degrees C and grease and line a 9x9 in baking tin.
  2. Place ¾ of the cooked sweet potatoes into a blender or food processor and blend until smooth. Add in the other brownie ingredients and blend again to form a smooth, quite thick batter.
  3. Scrape out the mixture and spread out evenly. Bake for 25 minutes until firm. Leave to cool in the tin.
  4. Meanwhile make the frosting: Place the remaining cooked sweet potatoes into a blender or food processor and blend with the other ingredients until thick and smooth. Place into a bowl or container and keep in the fridge until needed.
  5. Finally make the chocolate hearts: Gently melt the coconut oil and almond butter then whisk in the Natvia and cacao or cocoa powder. Sprinkle some freeze-dried raspberries into the bottom of a mini heart-shaped tin (it should make around 20 small hearts) then pour the chocolate mixture into each to reach the top. Chill for at least 2 hours to set.
  6. Once the brownies have cooled, remove the whole thing from the tin and place on a chopping board. Spread the frosting over the top evenly in a generous layer. Cut into 9-12 pieces. Pop out some chocolate hearts and place one on top of each piece. Enjoy!

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