Mexican Chocolate Brownie Bites (Vegan & Gluten Free)

By foodiva

Ingredients

• Coconut oil, for greasing pan
• 1 cup (140 g) gluten free flour- quinoa flour can be used as well
• 1/2 cup (75 g) unsweetened, cacao powder
• Dash of cinnamon
• Dash of  cayenne or chili powder
• Dash of sea salt
• 1/4 tsp baking powder
• 2 tbsp ground flaxseed
• 6 tbsp almond milk
• 1 avocado
• 1/2 cup (100 g) coconut sugar
• 4 tbsp  unsweetened apple sauce
• 2 – 3 tbsp dark chocolate chips (optional)
• Preheat oven to 350 F (177 C) and grease an 8×8 baking pan or mini muffin pan with coconut oil.
• Combine quinoa flour, cinnamon, cayenne or chili powder, salt, and baking powder in a medium mixing bowl and set aside.
• In a separate small dish, mix the ground flaxseeds and almond milk and set aside – allow to set for 3-5 minutes.
• In another bowl, mash or blend the avocado until smooth in a bowl, then add coconut sugar, flax mixture and applesauce and mix together with electric mixer or food processor until well mixed.
• Slowly add dry ingredients to the wet-mix thoroughly until mixture is homogenous.
• Fold in chocolate chips (optional).
• Spread or pour mixture into a greased baking dish or mini muffin pan.
• Bake for 20-25 minutes or until the brownies get firm on top
• Remove from oven and allow to cool for 10-15 minutes
• Store immediately or serve and enjoy.

Details

Servings 12
Preparation time 15mins
Cooking time 75mins
Adapted from rebootwithjoe.com

Preparation

Step 1

Juicing vs. Blending

Blender Buying Guide

Juicing vs. Blending

Blender Buying Guide

). One of the more traditional foods that is sometimes served at a Cinco de Mayo festival is some sort of spicy pepper-infused chocolate cake as a dessert; both chocolate/cocoa/cacao and spicy peppers are native to Mexico and central America, so it’s no surprise they appear frequently as part of many Cinco de Mayo celebrations.  This dish is inspired by some of the more traditional spicy chocolate cakes or brownies that may often be served on Cinco de Mayo; however, these brownies are vegan, gluten free and not only incorporate raw cacao, but avocado (also native to Mexico) and chili powder.

Directions

Preheat oven to 350 F (177 C) and grease an 8×8 baking pan or mini muffin pan with coconut oil.

Combine quinoa flour, cinnamon, cayenne or chili powder, salt, and baking powder in a medium mixing bowl and set aside.

In a separate small dish, mix the ground flaxseeds and almond milk and set aside – allow to set for 3-5 minutes.

In another bowl, mash or blend the avocado until smooth in a bowl, then add coconut sugar, flax mixture and applesauce and mix together with electric mixer or food processor until well mixed.

Slowly add dry ingredients to the wet-mix thoroughly until mixture is homogenous.

Spread or pour mixture into a greased baking dish or mini muffin pan.

Store immediately or serve and enjoy.

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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