Fudgey Brownie Bites
Unrefined Vegan
24
20 minutes
12 minutes
American
Dessert, Snacks
These fudgey brownie bites are soft, vegan brownie cookies sweetened with medjool dates and NuNaturals Stevia Cocoa Syrup. They are made with NuNaturals Dutch Processed Cocoa Powder, coconut and sugar-free mini chocolate chips. A gluten-free chocolate treat that bakes in 12 minutes.
Ingredients
- 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 NuNaturals Stevia Cocoa Syrup
- 1 Tbsp. refined coconut oil
- 1 tsp. vanilla extract
- 1/4 cup vegan, sugar-free mini chocolate chips
Directions
- 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.
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