Looking for a healthier Valentine's Day sweet treat? These Valentine's Day Raspberry Brownies are gluten-free, soy, and dairy-free. These brownies also have a secret ingredient making them that much healthier!

Here's what you'll need...

Ingredients

• 2 cups of almond flour 
• ½ cup of unsweetened cocoa powder 
• 2 tsp. Baking powder 
• 2 eggs 
• ¼ cup coconut oil, melted 
• ¾ cup unsweetened cashew milk 
• ¾ cup coconut sugar 
• 1 tsp. Pure vanilla extract 
• 1 pinch of sea salt 
  
• 1 serving of Dr. Vim's Magnificient Mushrooms Brain Blend
• Shredded unsweetened coconut for topping

Raspberry Frosting

• ½ cup of full-fat unsweetened coconut cream 
• 1 cup of frozen raspberries 
• 1 Tbsp. raw honey 

1. Start by preheating the oven to 350 degrees F and greasing a baking pan. 

2. Add the eggs, melted coconut oil, cashew milk, and vanilla to a mixing bowl and whisk. 

3. Add the dry ingredients and whisk until no clumps remain. 

4. Pour the batter into the baking pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean. 

5. While the brownies are baking, make the raspberry frosting by adding the coconut cream, raspberries, and honey to a food processor or high-speed blender and blend until a frosting-like consistency forms. 

6. Set in the fridge until the brownies have been cooked and cooled. 

7. Once the brownies are cool, top them with a dollop of the raspberry frosting, and enjoy!