gluten-free + vegan double-chocolate mocha brownie bites

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We’re bringing you a chocolate treat from our friends over at Plantarian Planet, a husband and wife duo who are committed to educating people on the benefits of living a plant-based diet. They truly out-did themselves with this recipe.

These gluten-free and vegan brownie bites are almost too good to have in the house.

double-chocolate mocha brownie bites

vegan, gluten-free, dairy-free, egg-free, vegetarian, plant-based | makes 24 minis

Ingredients

• 2 flax “eggs” (2 tbsp ground flax seed + 4 tbsp water)

• 2 cups of old-fashioned rolled oats

• 2 cups nuts (like walnuts, peanuts, pecans)

• 1/2 cup cocoa powder

• 1 Tbsp baking powder

• 1 Tbsp salt

• 1 cup of sünabloom

• 1 cup pitted dates (blended with yogurt)

• 3/4 cup brewed coffee

• 1 tsp vanilla

• 1/2 cup vegan chocolate chips

Instructions

1. Preheat oven to 350°F and line a mini muffin tin with liners.

2. Make the flax eggs. Mix ground flax seed and water and let sit for 2 minutes. Then beat well.

3. Blend oats and nuts in a food processor or high-speed blender. Add to a bowl with the rest of the dry ingredients (cocoa powder, baking powder, salt) and mix thoroughly.

4. Blend sünabloom and dates in a blender. Transfer to a bowl and add remaining wet ingredients (coffee, vanilla and the flax eggs).

5. Slowly mix the wet ingredients into the dry mix.

6. When fully combined, fold in chocolate chips.

7. Fill mini muffin liners 3/4 way full and bake for 18 minutes or until the brownie bites pass the poke test (toothpick comes out clean).

Notes

• Flax “eggs” are used in vegan baking and cooking as an egg substitute and binding agent. To make a single flax egg, mix 1 Tbsp ground flax seed with 2 Tbsp water. Then let it sit for two minutes and beat the mixture like a scrambled egg.

• You can also make this in a parchment-lined cake tin, full-size muffin tin or bread pan. The bake times won’t translate exactly though—so use the poke test!