Valentine’s Dessert - Brownie Hearts

Gluten-Free + Refined Sugar-Free Chocolate-Covered Brownie Hearts ❤️

1 box brownie mix
1 bag Guittard Sante chocolate chips (sweetened only with coconut sugar)
2 Tbsp coconut oil
Toppings of choice (I used edible rose petals, Blume’s Rose London Fog drink powder, a Four Sigmatic Calm Organic Cacao Mix pack, and Bach Flower Essence’s Wild Rose Flower Essence, which helps one feel interest and joy in life during times of apathy or feeling resigned to one’s situation, transforming resignation into ambition, enthusiasm, and a sense of purpose.)

•Prepare brownies and let cool completely. Cut with heart cookie cutter.

•Melt chocolate and coconut oil gently until combined. Coat hearts in melted chocolate. Decorate the tops. (If using the flower essence, drop onto chocolate-covered heart when the chocolate is warm and not hot. It will remain in drop form, so decorate as polka dots or gently swirl into chocolate with a toothpick to make a marbled pattern.)

•Refrigerate to harden the chocolate shell. Enjoy!