Paleo Lemon Poppyseed Muffins
Bars and cookies, Breakfast ideas, Cakes, Desserts, Paleo
Last weekend we were in a local cafe and Jared saw someone tucking into a big lemon poppyseed muffin. He looked at me… ‘You know what I could go for…
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
Directions:
Preheat your oven to 350°F. 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 😉
Before the chocolate sets sprinkle the cacao nibs and rose petals over the top then leave to set. Enjoy with someone you love!
Beautiful!