These paleo brownie bites are refined sugar free, gluten free and dairy free. They are deliciously fudgy and rich, with all the flavour of a classic two bite brownie! Made with almond butter, coconut oil, maple syrup and cocoa powder.
Does anyone else remember those delicious two bite brownies from childhood? My Mom used to get them as a treat for us when I was little. I always loved how fudgy, chewy and delicious they were! These paleo brownie bites are my new healthy take on the classic two bite brownies - but without sacrificing any flavour or texture. They might just be my new favourite brownie recipe, but my double chocolate chickpea brownies are also delicious!
These healthy paleo brownie bites are my take on the old classic - but homemade with just a few simple ingredients.
Most surprising of all? They are actually flourless! Almond butter and cocoa powder take the place of flour, making these deliciously rich and fudgy. Not to mention that chewy texture that you get in a classic two bite brownie!
They are also dairy-free, gluten-free, and can be made egg-free as well. For anyone with food sensitivities, these are a delicious option and you won't feel that you're missing out anything.
What makes this recipe so good?
They are indulgent, chewy and fudgy. Perfect for when those chocolate cravings hit (which happens to me everyday) ... and you just need a quick fix! These are a great treat to pack in lunches, or on your next camping trip of hike. They store at room temperature for up to 4 days - but don't expect them to last that long. They will definitely get eaten up quickly!
PS. Are two bite brownies just a Canadian thing?! If you're from a different country please fill me in - leave a comment below! And, if you've never had two bite brownies before, you're in for a treat! Be sure to whip up a batch of these right away (you may want to hide them, they will disappear fast).
Yes absolutely! Swap the egg for a flax egg. To make a flax egg, whisk together 1 tablespoon ground flax + 2.5 tablespoon water. Let sit for 5 minutes to thicken before using in recipe.
Of course! I'd advise adding ¼ cup to ⅓ cup mini chocolate chips.
I have not tested this recipe with any other nut butters, but cashew butter, peanut butter or tahini might be delicious as well.
For more healthy desserts and snacks, check out my Double Chocolate Chickpea Brownies, and these Almond Flour Raspberry Thumbprint Cookies.
More gluten free recipes
I'm kind of obsessed with healthy baking and desserts. You can usually find me baking (or browsing my Pinterest boards for new recipes to try) a few nights every week! It's one way I love to relax.
Please tag me @nourishmintkitchen and share on your IG stories if you make this recipe, I would love to see your creations!
Paleo Brownie Bites
- 1 cup almond butter
- ¼ cup coconut oil melted
- ⅓ cup melted chocolate
- 1 egg room temperature
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 pinch sea salt
- ½ teaspoon baking soda
- Preheat the oven to 325ºF and grease a 24 cup mini muffin tin.
- In a large bowl, whisk together almond butter, melted coconut oil, and melted chocolate. Whisk in the egg, making sure that the coconut oil is not too hot (so as not to cook the egg)!
- Add the maple syrup, and vanilla extract. Stir to combine.
- Finally, whisk in the cocoa powder, sea salt, and baking soda.
- Spoon mixture into the mini muffin tin - I like to use a cookie scoop to measure.
- Bake at 325ºF for 20 minutes. Let cool slightly before removing from muffin tin. Enjoy!
These tasted great but they didn’t end up being fudgy and chewy for me. They were very airy and fell apart when I tried to take them out of the muffin pan. I will try again. Maybe it was a one off.
Jasmine Ouellette says
Hi Kalli, thanks for your feedback! Sorry to hear - did you bake them at 325ºF as specified in the recipe? If you did, reducing the bake time should also help.