Pistachio brownie bites
Ingredients
Brownie Batter:
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/2 or 3/4 coconut or maple sugar , to taste (if using raw cane pulse in blender)
- 1/2 tsp baking powder
- Dash of salt
- 2/3 cup melted semi-sweet chocolate chips
- 1 large egg
- 1/3 cup refined melted coconut oil
- 1 tsp vanilla extract
Pistachio cream Filling:
- 1/4 cup Coconut milk
- 1/4 C Pistachio powder
- 1/2 cup White chocolate chips , Dairy free
Instructions
Preheat & Prep:
- Preheat the oven to 350°F (175°C). Grease a mini muffin pan with coconut oil or non-stick spray.
Mix Ingredients:
- In a large mixing bowl, melt the chocolate and coconut oil. Then add the sugar and egg, whisking until combined.then add the almond flour, tapioca flour, coconut sugar, baking powder, and a dash of salt.
Bake
- Press the batter into the muffin cavities, filling each about 3/4 of the way full.
- Bake the brownie bites for 10-12 minutes, or until the edges are set. The centers should still be slightly soft.
Prepare the Filling:
- In a smaller bowl, melt the white chocolate chips in the microwave or on the stovetop. Once melted, add the coconut milk and powder and stir until well combined. Let it firm up a bit before you spoon into the bites.
Indent & Fill:
- Remove the brownie bites from the oven and, using the back of a teaspoon, make an indent in the center of each brownie. Spoon about a teaspoon-sized anount of the pistachio cream mixture and into each indent. Place the bites in the fridge for 15 minutes to firm up.
Serve:
- These brownie bites are delicious warm, but they also taste incredible when served cold! Store leftovers in an airtight container in the fridge.
Tried this recipe?Let us know how it was!