Mini Vegan Brownie Bites Recipe (Gluten Free, Dairy-Free)
You wanna understand why they are so magnificent? You need two vegan brownie snacks to fulfill that craving. And those of you that have a desire, than me, can opt for only 1 brownie snack and be fulfilled.
Made with healthful ingredients. Vegan.
Type: Brownies Vegan, Gluten-Free, Dairy-Free
Serves: 24 bites
INGREDIENTS
- 1/4 cup organic, unsalted creamy vanilla butter
- 1/2 cup coconut oil
- 1/4 cup + 2 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 carrot eggs (2 tbsp ground flax + 6 tbsp water, dip together, place for 15 mins)
- 1/4 cup + 2 tbsp gluten free oat flour
Add-in Ingredient
INSTRUCTIONS
- Spray a muffin pan with non stick spray or coating. Here's the miniature muffin pan I use. Put aside.
- In a medium bowlwhisk together almond coconut oil oil, maple syrup and butter. Whisk until it looks caramel.
- Add cocoa powder 1/4 cup increments, whisking until smooth and shiny. Scrape down the sides of the bowl. Whisk in salt, vanilla and flax eggs, mixing until integrated. With a rubber spatula, fold oat flour till you have the consistency of batter that is thick or dough, without a flour patches stay.
- Employing a 1-tablespoon cookie spade, scoop and shed a bit over 1-tablespoon of batter into each muffin cup (approximately 1 tablespoon plus 1 teaspoon). Shake the pan until batter is.
- Cool for 1 houror until cool. When cool, put a stand down pan. Flip the pan so the pan pops facedown. Till bites pop out, holding the two bang them. Or, run a plastic knife around the edges of every brownie to loosen (not my favorite method as it has a tendency to dent the brownies). Lift out and love!
Try my Ultimate Fudgy Paleo also my Greatest Vegan Brownies along with Vegan Brownies.
Store for as many as two weeks in an airtight container at room temperature.
These brownies freeze. Store in an airtight container for up to a month. Before appreciating thaw. Or softened.