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chocolate hearts with brownie filling and sprinkles (food photography, food styling)

Heart-Shaped Brownies (Vegan, No-Bake)

Author: Bianca Zapatka
These vegan no-bake, chocolate-coated Heart-Shaped Brownies are super easy to make using healthy almonds and dates. They are the perfect thoughtful gifts to give on Mother’s Day, Valentine’s Day, or anytime you need a sweet snack or charming homemade giveaway idea!
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Prep Time 35 mins
Course Dessert, Snack
Cuisine American, German
Servings 15 Brownie Hearts
Calories 149.2 kcal

Ingredients

  • 1 cup (120 g) almond flour or whole almonds or sub other nuts, *see notes
  • 4.5 tbsp (35 g) cocoa powder
  • 1 cup (160 g) soft dates pitted, e. g. medjool dates, *see notes
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 6 oz (170 g) vegan chocolate variety of choice
  • sprinkles optional to garnish

Instructions 

*Note: Check out the recipe video + step-by-step photos above!

  • Put almond flour, cocoa powder, dates, vanilla extract and a pinch of salt in a food processor and mix until a slightly sticky mixture is formed.
  • Press the mixture together and roll out on a piece of wax or parchment paper to any thickness you prefer (to prevent the dough from sticking to the rolling pin, you can place a piece of cling film between the dough and rolling pin).
  • Then cut out hearts with heart cookie cutters (or other designs or just squares / bars or form into bliss balls). Pick up the remaining dough, roll it out again and cut out more hearts until the dough is used up.
  • Insert lollipop sticks into the brownie hearts. Then place on a baking sheet lined with parchment paper and freeze for 10 minutes (or refrigerate for 20-30 minutes) to solidify.
  • Meanwhile, melt the chocolate slowly over a water bath.
  • Cover the chilled brownie hearts with the melted chocolate, place back on the baking sheet and allow the chocolate to set.
  • Garnish with remaining chocolate and sprinkles, if desired. Allow the chocolate to harden and enjoy alone or share with friends or give as a gift!

Notes

  • Nuts: You can also use whole nuts and grind them in your food processor into flour before adding the rest.
  • Dates: If you don't have soft dates, you can use regular dried dates and soak them in hot water for 15 minutes. Then drain and pat dry.
  • Chocolate: If the chocolate is too thick, you can stir in a little coconut oil to make it thinner.
  • Storing: The brownie hearts can be stored in a sealed container in the refrigerator for up to 5 days or frozen for even longer.
  • More helpful tips and information on the recipe are mentioned in the blog post above!
Nutritions
Serving: 1Brownie Heart | Calories: 149.2kcal | Carbohydrates: 16.3g | Protein: 3.2g | Fat: 9.2g | Saturated Fat: 3.3g | Sodium: 2.9mg | Potassium: 249.5mg | Fiber: 3.8g | Sugar: 10.2g | Vitamin A: 20.4IU | Calcium: 39.6mg | Iron: 2.1mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!