Ingredients

The following ingredients have 6 Servings
  • 1/2 cup dried bing cherries
  • 1/2 cup applesauce (room temperature)
  • 3 Tablespoons coconut oil
  • 1 teaspoon vanilla
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 to 1/3 cup non-dairy milk of choice (coconut, almond, etc.)
  • 1/3 cup allergy-friendly chocolate chips

Instruction

  • Pre-heat the oven to 350˚ F and spray a heart-shaped tin or silicone mold with spray oil. If you don't have a heart shaped mold, you can cook these in an 8" x 8" pan and use heart-shaped cookie cutters to cut out heart shapes once they have cooled completely.
  • Put the dried cherries and the applesauce into a food processor and process until pureed. Add in the coconut oil and vanilla and process again until well blended.
  • In a separate bowl, whisk together the dry ingredients. Add in the pureed fruit and mix together with a hand blender. Slowly add in the milk while blending until incorporated.  Stir in the chocolate chips if using.
  •  Fill the heart shapes full (there is no need for liners with these). The batter is quite thick, so you will have to press the batter/dough into the shaped tin.
  • Bake for 20-25 minutes, or until the brownies have set well (in an 8" x 8" pan, these would cook for about 30 minutes). Let cool for a bit before removing from the pan. These hold together better and taste the best when they have cooled for several hours (sometimes overnight). It takes a bit for these to set up completely, so they will be wet inside if you dig in too soon!  Enjoy!