These little grain-free brownies are one hundred times better than those store-bought brownie bites in the brown paper bag. One hundred. And they’re gluten-free, dairy-free, and refined sugar-free as well! Not only that, but they take less than five minutes to make and only dirty one bowl (your food processor). A win-win.
I’ve found that some of the photos of gluten-free recipes that are circulating look incredibly good and their recipes sound wonderfully delicious. In reality, however, they’re disappointing: hard little lumps of dough masquerading as scones, or mushy discs pretending to be cookies. This recipe for mini chcocolate cupcakes is actually more like a brownie because the finished product is quite dense. But they are incredibly good and wonderfully delicious and you should definitely make them. Soon.
And by the way, they freeze well. Make ’em and hide them for spur-of-the-moment dinner parties. I served these last night with my sugar-free Strawberry Banana Ice Cream that my Vitamix kindly whipped up for me in about 30 seconds flat. Love that machine!
Seriously Good Grain-Free Brownie Bites
Makes 24 mini-cupcakes
- 1 1/2 cups dark chocolate chips
- 1 cup hazelnuts
- 3 large eggs
- 1/4 cup honey
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
1. Preheat oven to 350°F. Line 24 mini-muffin tins with paper liners.
2. Combine the chocolate chips and hazelnuts in a food processor and process until you can’t get them any finer ground, but before they start to clump together into a dough.
3. Add the eggs, honey, vanilla and salt and process for a full minute or two.
4. Fill muffin tins almost to the top as these won’t rise significantly. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan.
5. Just eat them as is, or frost with Whipped Chocolate Coconut Milk Frosting
Whipped Chocolate Coconut Cream Frosting
- 1 (14 ounce) can full-fat organic coconut milk, refrigerated overnight
- 1 (10 ounce) bag dark chocolate chips
Melt the chocolate over low heat in a medium pot. Remove the can of coconut milk from the refrigerator. Carefully open it and scoop the hardened milk from the can into the pot. Stir until melted and combined. Remove from heat, let cool. When cool, beat with an electric mixer until light and fluffy. (Soooo good!)
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