Frosted Chocolate Hearts

Frosted chocolate hearts, with their spicy brownie base and maple-cacao ganache, will have you falling in love with clean eating all over again. The romance of these plant-rich sweets can be found in a handful of mood altering adaptogens blended gently into the batter and designed to further infuse these delectable indulgences with pleasurable healing properties.


Chocolate Hearts: 

  • 12 medjool dates, pitted and chopped (or ~1 cup chopped depending on date size) 
  • 4 tablespoons dry-roasted nut butter, peanut butter, or tahini
  • 1/4 cup fresh nut milk (recipe here)
  • 1 teaspoon organic vanilla extract
  • 1 cup organic 100% raw cacao powder
  • 2 teaspoons organic ground cinnamon
  • 2 teaspoons organic maca powder or other adaptogen (optional)
  • 1 teaspoon Reishi mushroom powder or other adaptogen (optional) 
  • 1 teaspoon pink Himalayan or Celtic sea salt
  • 2 cups fresh nut pulp (preferably almond or cashew)


  • 1 avocado, conventional is fine given the hard exterior
  • 1/4 cup organic unrefined coconut oil
  • 1/2 cup organic 100% raw cacao powder
  • 1 tablespoon organic maple syrup
  • 1/4 teaspoon organic vanilla extract
  • Pinch of pink Himalayan or Celtic sea salt


To prepare the dates, soak in a bowl of hot water (enough to cover the fruit) for 20 minutes. Drain the dates and discard the water, then place in a nutribullet or other nutrient extractor. Blend the soaked dates, nut butter, nut milk, and vanilla extract until smooth.

In a separate bowl, whisk together the cacao powder, cinnamon, salt and preferred adaptogens. 

In a food processor, add the fresh nut pulp, dry and wet ingredient mixtures and blend until the dough forms into a ball.

Press the mixture evenly into a dehydrator tray liner. Dehydrate overnight, for 12 hours, at 115 degrees.

After the mixture has cooled completely, use a heart-shaped cookie cutter to extract the individual brownies. Set aside.

To make the frosting, blend the ingredients in a nutrient extractor until smooth. Spoon the frosting into a prepared pastry bag and use a piping tip to decorate the brownies, or simply smear frosting across the top.

Store in the refrigerator until ready to eat.