Healthy Brownie Bites

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www.theconsciousplantkitchen.com

These Healthy Brownie Bites are super-simple 4-ingredient flourless brownies cooked in a mini-muffin pan with a rich chocolate taste and a smooth, moist, and gluten-free dough.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-brownie-bites/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Cool20

Total Time50

Servings: bites

Calories: 96.9kcal

Author: Carine Claudepierre

Ingredients

½ cup Sweet Potato Puree cooled, mashed (note 1)
½ cup Peanut Butter (note 2)
¼ cup Maple Syrup (note 3)
¼ cup Unsweetened Cocoa Powder

Optional

1 teaspoon Vanilla Extract
¼ cup Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-mini muffin pan with mini paper liners oiled with cooking oil spray. Set it aside. You can also bake the recipe in a small 6-inch x 6-inch square pan lined with parchment paper.
Prick a large sweet potato with a fork, place it on a microwave-safe plate, and microwave it on high (1000W) for 5 minutes. Flip the potato and microwave it again for 3-5 minutes. The sweet potato is cooked when you can easily insert a pick in the center.
Let it cool down completely, then pack it in a measuring cup to measure 1/2 cup.
Place all the ingredients in the bowl of a food processor: sweet potato puree, maple syrup, peanut butter, cocoa, and optional vanilla if used.
Blend on high speed until it forms a dough. It's not liquid but relatively firm.
Fold in the chocolate chips if used, and pulse a few times to incorporate.
Roll dough balls and place on each mini hole, or press the whole brownie batter onto a 6-inch square pan.
Bake the brownie bites for 15-20 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still moist.
Let the bites cool down on a cooling rack.

Notes

Note 1: You can steam or boil the sweet potato. The goal is to get exactly 1/2 cup mashed and cooled sweet potato puree. Other options are pumpkin puree or mashed banana.

Note 2: Almond butter works as well, or for a nut-free option, try sunflower seed butter.

Note 3: Agave syrup, coconut nectar, and date syrup work as a swap.

Storage: You can store the bites in an airtight container for up to 4 days in the fridge.

Nutrition