Raw Chocolate Brownie Hearts Recipe

makes 10
15 minutes


  • 195g of walnuts
  • 195g of pecan nuts
  • 110g of cocoa powder, or raw cacao powder
  • 3 tbsp of coconut sugar
  • 4 Medjool dates, stones removed and roughly chopped
  • 30g of chocolate, finely chopped
  • 3 tbsp of maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp of coconut oil, melted
  • 1 pinch of salt


Add the walnuts, pecans, cocoa powder, coconut sugar, dates and a pinch of salt to a food processor. Pulse the mixture until it resembles fine breadcrumbs – the dates will make it slightly sticky
Transfer the nut mixture to a bowl and stir through the finely chopped chocolate so you have evenly distributed chunks. Add the vanilla extract, maple syrup and melted coconut butter, mixing thoroughly until it comes together as a stiff dough
If the mixture is not sticking together, you may need to add a little water to help it bind – add a teaspoon at a time, being careful not to make it too wet, it should be a firm, stiff dough
Line a baking tin (approximately 20cm square) with greaseproof paper, leaving an overhang to help you lift it out. Press the mixture firmly into the tin, using the back of a spoon to make sure it is in an even layer. Transfer to the fridge to chill and set for a few hours
Once the mixture has firmed up, use the greaseproof paper to help you turn the mixture out on to chopping board. Use a heart-shaped cookie cutter to stamp out hearts from the mixture. Any leftover dough can be squashed back into a ball and rolled out again to cut more shapes
If not eating immediately, the brownies will keep for 5 days in the fridge wrapped well or stored in a sealed container. Otherwise the brownies can also be frozen for up to a month