Two-bite double fudge brownies with heart-shaped berries and ganache drizzle.
Do you love brownie bites? Make them lectin free with extra love in the form of a berry and ganache topper. This is an appreciation post for my fellow Instagram foodie Peyton @choosing_balance . I saw Peyton do a similar treat, and she inspired me to make my own version for Valentine’s Day. Read on the my lectin free version.
I cut my strawberries into heart shapes and used my own Lectin Free Gourmet triple fudge brownies and coconut ganache recipes to complete the treat.
LFG Triple Fudge Brownies
2 oz 72% Cacao Chocolate (I used Trader Joe's Belgian Dark Chocolate Bar)
1/3 Cup Grassfed Ghee (softened)
1/3 Cup Coconut Flour
1/3 Cup Brown Swerve (firmly packed)
1 Tbsp Raw Cacao Powder
1/2 tsp Salt
1 Tbsp Vanilla
2 Pastured Egg Yolks
1 Tbsp Raw Local Honey
1/3 Cup 72% Cacao Chocolate Chips
LFG Coconut Ganache
1/4 Cup 72% Cacao Chocolate Chips
1/4 cup Coconut Cream
Step 1: Mix Brownie Batter
Preheat oven to 350 degrees F. Line an 8"x8" baking dish with a piece of parchment paper large enough to hang over the sides. Melt chocolate in a bowl for 1 minute in the microwave. Stir until creamy smooth. Add ghee, coconut flour, brown Swerve, cacao powder, salt, vanilla, yolks, and honey. Stir until blended. Fold in chocolate chips.
Step 2: Bake Brownies
Pour into the prepared baking dish. Spread brownie batter all the way to the sides and corners. Bake for 18 - 20 minutes at 350 degrees. Cool completely before cutting into 1-inch squares.
Step 3: Prepare Strawberries
Cut whole organic strawberries into heart shapes.
Step 4: Prepare Ganache
Make ganache by melting chocolate chips and cream together in a small pot on the stove over low heat. Then whisk until smooth.
Step 5: Assemble Treats
Spoon a teaspoon of ganache onto each brownie bite. Then top with a strawberry heart. Pipe remaining ganache over the strawberries with a pastry bag fitted with fine tip.