Name: Mini Brownie Bites (Vegan and Gluten Free)
Prep time: 10 min
Cook time: 10 min
Ingredients: 1/4 cup refined coconut oil melted and cooled, I like refined because it has no coconut flavor, unrefined is nice if you like a coconut flavor in your brownie bites; 1/2 cup almond butter, you can use peanut butter or cashew butter; 1/2 cup maple syrup or any sticky sweetener, agave and allulose work well; 1/4 cup coconut sugar, you can use date, maple, or vegan cane sugar; 3 level tbsp ground golden flaxseed meal; 2 -4 tbsp cold water to mix with flax, make a loose paste. Add more water if needed. Let sit a few minutes to thicken up.; 1 1/2 tsp vanilla extract; 1 cup almond flour; 1/3 cup cocoa or cacao powder; 1 tsp baking soda; 1/4 tsp fine sea salt; 1/2-3/4 cup vegan chocolate chips, I like Enjoy Life Dark Chocolate Chips] You use your favorite brand

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These Mini Brownie Bites (Vegan and Gluten Free) are basically a simple recipe made with clean ingredients and still coming out tasting decadent and delicious. You would never know that you are eating something that’s made with healthy ingredients. Basic, clean ingredients. But, nothing fancy, you can find all these ingredients at any sugar market or grocery store and of course, online. Try this easy recipe out. You will love the fudgy texture of these brownie bites. I enjoy a couple with breakfast. My family likes them for dessert. See and taste for yourself. Bake a batch today!

Love Chocolate Everything…

If you have been on my blog before, you know how much I love posting chocolate recipes. From Breakfast Brownies to different kinds of chocolate beverages like a Copycat Starbucks Double Chocolate Chip Frappuccino

Then, of course all the varieties of chocolate desserts like this Single Layer Rustic Chocolate Cake. And, one of my chocolate candy creations like Dark Chocolate Popcorn Bombs (A great sweet and salty treat) and, my family’s new favorite Chocolate Covered Snickers Dates

What’s in these yummy mini brownie bites (vegan and gluten free)

Ingredients:

1/4 cup refined coconut oil melted and cooled, I like refined because it has no coconut flavor, unrefined is nice if you like a coconut flavor in your brownie bites
1/2 cup almond butter, you can use peanut butter or cashew butter
1/2 cup maple syrup or any sticky sweetener, agave and allulose work well
1/4 cup coconut sugar, you can use date, maple, or can sugar too
3 level tablespoons ground golden flaxseed meal
2 to 4 tablespoons cold water to mix with flax, make a loose paste. Add more water if needed. Let sit a few minutes to thicken up.
1 1/2 teaspoons vanilla extract
1 cup almond flour
1/3 cup cocoa or cacao powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 to 3/4 cup vegan chocolate chips, I like Enjoy Life Dark Chocolate Chips] You use your favorite brand

Who wants to lick the spoon? I do!

Directions:

Preheat oven to 350 F. Grease or spray a mini muffin pan and set aside. You can use paper or foil liners but, they popped out just fine without.
In a large mixing bowl, combine almond butter, melted coconut oil, honey, flax paste and vanilla extract.
In a separate medium bowl, mix almond flour, cacao/cocoa powder, baking soda and salt with a wire whisk to break up any clumps.
Add dry ingredients to wet ingredients and mix well with a rubber spatula. Make sure you dig down to the bottom of the bowl to incorporate any dry ingredients into the wet and batter is well combined. Fold in the chocolate chips.
Scoop batter into mini muffin pan. ( I used a small cookie scoop but, a tablespoon works fine too.) Bake for about 10 minutes. Check after 8 minutes. Try not to over bake. Test with a tooth pick or wooden skewer, moist crumbs means they are done. When you gently press on the top of each bite, it should slightly spring back.
Cool in pan for about 15 minutes on wire rack. Then, you can invert bites onto the wire rack and let cool completely. They taste better when cooled. Keep stored on counter in covered container for only up to 1 day or in fridge up to 3 days.