by | October 11, 2013 · 4:59 pm

This summer, M and I celebrated our 11th wedding anniversary ♥

Apparently, this anniversary is traditionally celebrated with a gift made of steel. Check out the gift he bought me…

11 Years Anniversary Gift 2

The boy sure knows me well ;)

I knew exactly what I was going to make with this cutter. For Valentine’s Day, I’d made some Raw Chocolate Pecan Brownie Hearts.  M loved them, but Lil’ L found them a bit too rich for his palate. I like to think of them as a ‘sophisticated’ raw brownie, reserved for grown ups.

Raw No Bake Chocolate Pecan Brownie Heart

With my anniversary gift, I decided to be a bit more inclusive; share the love wider; and make treats that they would both enjoy.  And here they are:

Chocolate Fudge Heart 2 500 copy

These hearts are sweet, chocolatey and ‘fudgey’, yet not too rich.

The inspiration for them was the crust on my Chocolate Lime Cashew “Cheese” Cake. One day I was daydreaming while making it and accidentally left the food processor on too long. Instead of crumbs, I ended up with a big ball of fudgey dough. It might not have been what I was intending to make, but it tasted scrumptious none the less. Thankfully most of my kitchen accidents have a way of working out ;)

I’m pleased to say that Lil’ L loves these hearts as much as we do. I now keep a stash in the freezer, ready for when friends drop by. They go down a treat with a cup of coffee!

Here’s how I make them:

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Chocolate Almond ‘Fudge’ Hearts

Makes 6 hearts approximately 7cm x 7cm (3” x 3”) in size

Hands-on time: 15 minutes    Ready in: 15 minutes

75g / 2½ oz / ½ cup raw almonds
100g / 3½ oz / ½ packed cup soft dates
3 TBSP cacao powder (or regular cocoa powder)
1 tsp pure vanilla extract
Pinch of salt
2 TBSP goji berries


Place all the ingredients, except the goji berries, in a food processor and process into fine crumbs. Add the goji berries and continue processing until the mixture starts to stick together. Taste test and add more cacao powder, if needed.

Scoop the mixture into your hands and press together firmly to form a dough. Roll out to a thickness of 0.6 cm / ¼ inch and use a cookie cutter to press out the ‘fudge’ into your desired shape. Place in the fridge to firm up.

These hearts will last about a week wrapped up tight in greaseproof paper, or for months in the freezer.

This recipe has been submitted to Ricki Heller’s Wellness Weekend


Have you had any kitchen disasters that you’ve managed to turn into successes? My most memorable was a baked chocolate brownie that didn’t set at all. I ended up scraping into bowls and calling it a pudding. It was actually really yummy. So glad I didn’t throw it in the bin!


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