These vegan brownie bites are full of gooey, fudgey, chocolaty delicious. We had you at vegan brownie, we know!
- 1 cup brown rice flour
- 1/4 cup tapioca flour
- 1/4 cup soy flour
- 1/4 cup NuNaturals Dutch Processed Cocoa Powder
- 2 Tbsp. unsweetened coconut flakes
- 1 1/2 tsp. baking powder
- pinch salt
- 1 cup medjool dates (about 7), pitted, chopped, and soaked in water for a few hours
- 1/2 cup water
- 1/4 cup NuStevia Cocoa Syrup
- 1 Tbsp. refined coconut oil
- 1 tsp. vanilla extract
- 1/4 cup vegan mini chocolate chips
- Preheat the oven to 350-degrees and line two baking sheets with parchment or silicone mats. In a medium-sized bowl, whisk together the flours, cocoa powder, coconut flakes, baking powder, and salt. Set aside.
- In the bowl of a food processor, combine the dates, water, and Cocoa Syrup. Process until fairly smooth. You’ll need to scrape down the sides of the processor bowl a few times. Add the coconut oil and vanilla extract and pulse a few times to incorporate.
- Pour this mixture into the flour mixture, add the chocolate chips and stir until there are no dry bits. The mixture will be thick and sticky.
- Scoop up the dough by the tablespoonful, lightly shape it into a flat round and place on one of the prepared baking sheets. Continue with the remaining dough. Bake for about 12 minutes. Let the cookies cool on the pans for a few minutes, then place them on a wire rack to cool completely.
An Unrefined Vegan Creation
Annie is an unrefined vegan, meaning that she only eats unbleached, unprocessed and cruelty-free: unrefined plant-based, whole food recipes to nurture body brain and conscience. All of the recipes on Annie's page are plant-based, meaning they do not contain any animal product. To find out more about Annie and her delicious creations visit her site at http://anunrefinedvegan.com/.