So here's the deal. These brownie bites are SO good. They're moist, richly chocolate, and don't have even a hint of veggies or avocado. I swear that even my husband was munching on them and raving about how good they were (before I told him what was in them), and we're both super picky eaters. Best thing? They're gluten free, dairy free, soy free, low sugar, and super healthy for you!
Ingredients:
- 1/2 C Sweet Potato puree. (I got a bag of the pre-cut sweet potatoes from Target, steamed them in the bag, then blasted them in my blender. It gave me enough for 3 batches of brownie bites, so I froze the extra for later)
- 1 small avocado
- 2 eggs
- 1/3 C raw cocoa powder
- 1/3 C Enjoy Life mini chocolate chips (vegan & soy free, yet so delicious. I lived on these while nursing my MSPI kiddos)
- 1/3 C honey (no you can't taste it, I don't like honey and this was fine)
- 3 T coconut flour
- 2 T melted coconut oil
- 1 1/2 tsp baking soda
- 1/4 tsp sea salt
Directions:
- Pre-heat oven to 350
- Spray a mini-muffin pan with non-stick spray. My favorite is the olive oil based one. You can also use muffing liners if you want, but it's not necessary. Make sure EVERY tin is sprayed or you'll struggle to get them out
- Mix all the ingredients, saving about 1/4 C of the chocolate chips to sprinkle on top. (not required, you can mix them all in if you want). I'd recommend adding them in the order listed so you don't have to measure dry ingredients after the wet ingredients using the same utensils.
- Take a tablespoon and spoon batter into the mini-muffin pan. Fill each tin about 3/4 full
- Bake for 20 minutes, then let cool for 5 minutes.
Enjoy!
