About the Recipe
These Chocolate Heart Brownies are a luscious plant-based treat that’s perfect for celebrating special moments. Made with a blend of oat and almond flours, cocoa, and vegan chocolate chips, they bake into soft, fudgy brownies. Topped with a silky vegan chocolate ganache, they are rich, indulgent, and naturally gluten-free. Ideal for gifting, dessert plates, or any occasion that calls for a sweet, heartfelt indulgence.
Ingredients
For Chocolate Heart Brownies
1/2 cup oat flour
1/2 cup almond flour
1/2 cup coconut sugar
1/4 cup cacao powder
pinch of salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup vegan chocolate chips
1 cup plant milk (unsweetened)
For Chocolate Ganache
3 Tbsp plant milk (unsweetened)
3/4 cups vegan chocolate chips
pinch of salt (optional)
1/2 tsp vanilla extract (optional)
Preparation
Brownies
Preheat oven to 350°F (175°C). Place the silicone heart mold on a sturdy cookie sheet to help it keep its shape and make transferring to the oven easier.
In a large bowl, whisk together oat flour, almond flour, coconut sugar, cacao powder, salt, and baking powder. Stir in the chocolate chips.
Add plant milk and applesauce (or date paste) and mix until you get a thick, smooth batter. The batter should be scoopable, not pourable.
Spoon the batter into the mold, filling each cavity almost to the top. Smooth the surface gently.
Bake for 16–18 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs (not completely dry).
Let cool in the pan for at least 10 minutes, then carefully remove and transfer to a cooling rack. Allow to cool fully before adding ganache.
Chocolate Ganache
Microwave the milk in a Pyrex cup for 30 seconds.
Add the chocolate, salt and vanilla extract (if using) and whisk until all chocolate is melted. If needed, microwave for another 10 seconds.
Let the ganache cool down slightly, then pour it over the hearts and enjoy with a nice cup of coffee!
No animals were harmed during the creation of this recipe!
