Okay, as you know I don’t usually love stuff that’s too sweet, however, if we’re ever going to indulge, Valentine’s might be the day! I love the combo of rose and chocolate. My Rose Chocolate Brownies are delicate, decadent, and a treat that’s worth “falling off the wagon” for!
- 8 ounces dark baking chocolate (I love Lily’s Sweets)
- 6 tbsp coconut oil
- 3 eggs or egg replacer
- 1/2 cup almond flour
- 1/2 cup cacao powder
- 1/4 tsp sea salt
- 1 cup coconut sugar (or Erythritol if you are diabetic)
- 1 tsp vanilla extract
- 4 drops of rose pure essential oil (I love this one by Atelier)*
- 1/2 cup hemp seeds
- 1 cup walnut pieces
*It is very important that you use a very pure essential oil for culinary purposes. The two that I have mentioned above are both good. If in doubt, leave this out. You could add 2 tsp Rosewater instead. Do not ingest any essential oils if pregnant.
- Pre-heat oven to 350 degrees F
- Grease a 12 x 8 baking pan (depending on how thick you want your brownie, you could go smaller)
- Melt the chocolate and coconut oil in a small, heavy saucepan (or microwave). Once melted, leave to cool for a couple of minutes.
- Place all the dry ingredients in a bowl.
- Beat the eggs, or prepare egg replacer according to package directions.
- Make a well in the dry ingredients.
- Pour in the chocolate mixture and the eggs or egg replacer, and mix well until you have a smooth, shiny mixture.
- Mix in the vanilla extract and rose oil or rose water.
- Mix in the hemp seeds and walnuts.
- Place in the over for 25 – 28 minutes or until toothpick comes out clean.
- Allow the brownies to cool completely until you cut into squares.
- Store in an airtight container for up to one week.
Tip: Decorate with tiny dried rose buds, and serve with a cup of Rose Tea.