If you're looking for a last minute Valentine's Day dessert, or simply want to impress a loved one, this is the perfect recipe for you!

Whipping up a batch of these decadent little brownies hearts couldn't be easier thanks to our organic Chocolate Cake mix.

Fresh or frozen raspberries both work well in this recipe, and any size heart shape cookie cutter will do. If you don't have a cookie cutter, simply cut the brownie into heart shapes with a small knife when cool.

Serve your heart brownies with a scoop of your favourite ice cream for the perfect, gluten-free, plant-based, Valentine's dessert. 

Watch our how-to video here: WATCH VIDEO

Raspberry Brownie Hearts

Serves: 10 large hearts or 24 small hearts
Prep time: 20 minutes Cook time: 30 minutes

1 Halo & Swoon Chocolate Cake Mix

1 1/4 cup (315g) plant milk, at room temperature

1/2 cup (110g) coconut oil, melted

1 cup (125g) raspberries (fresh or frozen)

1 heart shape cookie cutter

Preheat oven to 160°C fan bake and line a brownie pan with baking paper.

Place chocolate cake mix in a bowl, add milk and coconut oil, then stir with a whisk until smooth.

Pour into the prepared pan and spread evenly.

Sprinkle raspberries over the top of the brownie and gently press them in with your finger tips.

Bake brownie in the centre of the oven for 40 minutes, or until a skewer comes out clean. 

Allow brownie to cool completely, then use a heart shape cookie cutter to cut into hearts.

Serve brownie hearts simply as they are, with a dusting of icing sugar or a scoop of your favourite ice cream.

Store brownie hearts in an airtight container at room temperature for up to a week. In warm conditions, store brownie in the fridge and allow to come to room temperature before eating.