by Jessica from Kids Can Eat Clean


  • 2 cups whole meal self raising flour

  • 1 cup unsweetened cocoa

  • 1 cup Natvia

  • 1/2 cup apple puree or unsweetened applesauce

  • 1/2 cup maple syrup

  • 1/2 cup canola oil

  • 1/2 - 1 cup water

  • 1/2 cup chopped sugar free dark chocolate

  • FangksSugar free Chocolate Drinking Mix to dust

  • Ingredients - Candied Pecans

  • 2 teaspoon maple syrup

  • 1 cup pecans chopped


  • 1.

    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.

  • 2.

    Mix flour, Natvia, cocoa, chocolate and the candied pecans (reserve some for garnish) together in large bowl.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Allow to cool in baking dish for 5-10 mins and then transfer to cooling rack.

  • 6.

    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.

  • 7.

    Serve with a dollop of cashew “cream” or low fat yogurt sweetened with Natvia. (optional)

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cook cupcakes at a slightly lower than recommended temperature, this helps keep the cakes a little flatter and easier to decorate!

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