If you get serious chocolate cravings like I do, these little brownie creations will amaze you.
Seriously, every time I make these, they’re quickly devoured – and I mean by everyone.
You’ll find it very hard to believe that these indulgences are made without dairy, eggs, flour, or oil, and happen to be gluten free. Plus they have no sugar, except for the chocolate chips, and I’ve made them even without the chocolate chips, and they’re pretty darn good that way too.
Once cooled, I wrap them tightly. I know they’ll remain nice and moist and perfectly chewy on the counter for at least 2 days (usually gone before that) but they also freeze beautifully, should you manage to have extras.
DEEP CHOCOLATE BROWNIE BITES
1/2 cup cocoa powder
2 teaspoons baking powder
3 tablespoons of either almond milk, soy milk, or leftover coffee (or more, if needed)*
1 teaspoon vanilla
15 Medjool dates, pitted
1/4 cup vegan chocolate chips (optional)
Garnish: Top with fresh strawberries or bananas (optional)
Preheat oven to 350 degrees.
Into the bowl of a food processor (I use a large Cuisinart), add all ingredients in the order listed above.
*Note: If the dates are moist, 3 tablespoons of liquid works well every time. Otherwise, add a bit more liquid, 1 tablespoon at a time (as needed), to process.
Pulse or process until the mixture is well combined.
Remove bowl and blade from the base. Divide batter evenly, filling 20 sections of either a silicone brownie-bites pan or a nonstick miniature muffin pan.
Bake for 12 minutes. Remove from oven and place on cooling rack. Top with fresh fruit, if desired, and enjoy!
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen