Mini Vegan Brownie Bites

These delightful Mini Vegan Brownie Bites are rich, fudgy, and gluten-free, perfect for satisfying your sweet tooth with wholesome ingredients.

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Prep Time 15

Cook Time 16

Total Time 31

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: Gluten-Free, Vegan

Calories: 100

Brownie Batter Ingredients

¼ cup natural (unsalted creamy almond butter) Adds creamy richness and moisture.
½ cup coconut sugar A natural sweetener with a caramel-like taste.
⅓ cup pure maple syrup Enhances sweetness and serves as a binding agent.
¼ cup + 2 tablespoons melted coconut oil Adds healthy fats and ensures a tender texture.
¾ cup unsweetened cocoa powder Provides an intense chocolate flavor.
1 teaspoon pure vanilla extract Enhances flavor.
¼ teaspoon salt Elevates sweetness and flavors.
2 flax eggs Acts as a vegan substitute for eggs.
¼ cup + 2 tablespoons gluten-free oat flour Helps create a sturdy structure.
½ cup vegan chocolate chips Adds bursts of chocolate goodness.

Preparation

Preheat your oven to 350°F (175°C) and prepare your mini muffin pan with nonstick spray or coconut oil.
In a medium-sized bowl, whisk together the creamy almond butter, coconut sugar, maple syrup, and melted coconut oil until thick and glossy.
Gradually incorporate the cocoa powder in ¼ cup increments, whisking until shiny and smooth. Add in vanilla extract, salt, and flax eggs, mixing until fully incorporated.
Gently fold in the gluten-free oat flour until the batter reaches a soft, dough-like consistency.
Fold in the vegan chocolate chips until evenly distributed.

Baking

Using a tablespoon, drop just over a tablespoon of batter into each muffin cup, shaking the pan gently to even out the batter.
Bake for 12-16 minutes, checking for doneness at the 12-minute mark.
Allow to cool in the pan for an hour, then release the brownie bites onto a cooling rack.

Ensure ingredients are at room temperature for the best mixing. Avoid overmixing the batter. Use a toothpick to check for doneness.