Mini Vegan Brownie Bites
These Mini Vegan Brownie Bites are rich, chocolaty treats that are healthy and guilt-free, perfect for any occasion.
Ingredients
Wet Ingredients
- ¼ cup natural (unsalted creamy almond butter) This creamy base adds richness and a delightful nutty flavor.
- ½ cup coconut sugar Naturally sweet and slightly caramel-like.
- ⅓ cup pure maple syrup Contributes sweetness and a hint of earthiness.
- ¼ cup + 2 tablespoons melted coconut oil Adds moisture and enhances the rich texture.
- 1 teaspoon pure vanilla extract Infuses the batter with a sweet, aromatic essence.
- ¼ teaspoon salt Amplifies the chocolate flavor.
- 2 pieces flax eggs Serves as a binding agent.
Dry Ingredients
- ¾ cup unsweetened cocoa powder The star ingredient that brings decadence.
- ¼ cup + 2 tablespoons gluten-free oat flour Ensures a soft, chewy texture.
- ½ cup vegan chocolate chips Adds pockets of melty chocolate goodness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spray a mini muffin pan with nonstick spray or coat with coconut oil to prevent sticking.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup, and melted coconut oil until smooth and glossy.
- Gradually add cocoa powder in ¼ cup increments, whisking until shiny and smooth.
- Mix in vanilla extract, salt, and flax eggs until thoroughly combined.
- Fold in oat flour until dough-like consistency is achieved.
- Gently fold in vegan chocolate chips.
- Using a cookie scoop, fill each muffin cup with a little over 1 tablespoon of batter.
Baking
- Place the muffin pan in the preheated oven and bake for 12-16 minutes, checking at around 14 minutes.
- Let the brownie bites cool for about 1 hour.
- Once cool, flip the pan onto a cooling rack and gently bang to release the bites.
Notes
For best results, use room temperature ingredients. Don't overbake for optimal fudginess. Try adding nuts or dried fruits for variety.