Mini Vegan Brownie Bites

Delightful mini vegan brownie bites that are rich, chocolatey, and gluten-free, perfect for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: Vegan

Calories: 80

Main Ingredients

¼ cup natural (unsalted creamy almond butter) Adds rich texture and a subtle nutty flavor.
½ cup coconut sugar Natural sweetener providing caramel-like sweetness.
⅓ cup pure maple syrup Adds moisture and depth to the flavor.
¼ + 2 tablespoons melted coconut oil Binds ingredients and adds rich, buttery essence.
¾ cup unsweetened cocoa powder Delivers intense chocolate flavor.
1 teaspoon pure vanilla extract Enhances sweetness and rounds out flavors.
¼ teaspoon salt Balances sweetness and enhances chocolate.
2 pieces flax eggs Vegan egg substitute for binding.
¼ + 2 tablespoons gluten-free oat flour Adds structure while keeping gluten-free.
½ cup vegan chocolate chips Adds extra gooey pockets of sweetness.

Preparation

Preheat the oven to 350°F (175°C) and prepare a mini muffin pan with nonstick spray or melted coconut oil.
In a medium bowl, whisk together the almond butter, coconut sugar, maple syrup, and melted coconut oil until smooth.
Gradually add cocoa powder in ¼ cup increments, whisking until the batter is shiny and smooth.
Stir in vanilla extract, salt, and flax eggs until well incorporated, then fold in oat flour and vegan chocolate chips.
Using a cookie scoop, drop a little over 1 tablespoon of batter into each muffin cup.

Baking

Bake for 12-16 minutes, checking for doneness around 14 minutes.
Allow to cool for at least 1 hour before removing from muffin pan.
Flip the mini muffin pan onto a cooling rack and gently tap to release the brownie bites.

Use fresh ingredients for the best rise and flavor. Customize by adding nuts or dried fruits. Enjoy in moderation.