Prepare candied pecans day or night before. Toss nuts in maple syrup and spread on a lined baking tray. Bake in slow oven approx 140-150 degrees celsius for 1 hour. Allow to cool, and put aside in an airtight container.
Mix flour, Natvia, cocoa, chocolate and the candied pecans (reserve some for garnish) together in large bowl.
In separate bowl mix applesauce, oil and maple syrup. Add wet ingredients to the dry and begin to bring together. Slowly add in the water until you reach desired consistency.
Line a deep baking dish with baking paper and pour in the brownie mixture making sure it is even and pushed into the corners. Bake in moderate oven 180 degrees for 20-25 mins.
Allow to cool in baking dish for 5-10 mins and then transfer to cooling rack.
Once cool, use a large heart shaped cookie cutter to cut heart shaped pieces of brownie. Decorate with Fangks Sugar free Chocolate Drinking Mix and left over candied pecans.
Serve with a dollop of cashew “cream” or low fat yogurt sweetened with Natvia. (optional)
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