Ingredients

  • 130g butter
  • 150g erythritol
  • 3 eggs
  • 2 teaspoon vanilla flavouring
  • 125g almond flour
  • 25g cocoa powder
  • 2 teaspoon baking powder
  • pinch of salt
  • 100g OKONO Vegan milky chocolate
  • 15g peanut butter
  • 1/2 teaspoon baking soda
  • 1 tablespoon coconut oil

Instructions

  • Heat the oven to 175°C.
  • Line the baking tin (23x23 cm) with baking paper.
  • Brownie batter: mix 115g melted butter, 100g erythritol, 2 eggs, 1 teaspoon vanilla. Add the dry ingredients (75g almond flour, 25g cocoa powder, 1 teaspoon baking powder, pinch of salt) and the pieces of OKONO Vegan milky chocolate.
  • Biscuit dough: mix 15g melted butter, 15g peanut butter, 50g erythritol, 1 egg and 50g almond flour, 1/4 teaspoon baking powder, 1/2 teaspoon baking soda and pinch of salt.
  • Pour the brownie batter into the mould, spread the biscuit dough on top.
  • Bake for 20-25 minutes.
  • Make the melted chocolate hearts. Melt 50g of OKONO Vegan milky chocolate au-bain-marie with 1 tablespoon of coconut oil.
  • Pour into heart shapes and place in the freezer for at least 1 hour.
  • Remove the cake from the oven. Let cool and finish with the chocolate hearts.

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