These vegan brownie bites are full of gooey, fudgey, chocolaty delicious. We had you at vegan brownie, we know!
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/
Fudgey Brownie Bites
- 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
- 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.