Gooey Brownie Bites (gluten-free, refined sugar-free, and dairy-free)

Ingredients:

• 1/2 cup Hu chocolate chips

• 1/4 cup coconut oil

• 1/4 cup cocoa powder (packed)

• 1/4 cup coconut sugar

• 6 T. pure maple syrup

• 1 egg

• 1/4 t. Himalayan salt

• 1 t. Vanilla extract

• 3 T. Extra fine Almond flour (or 2 1/2 teaspoons of coconut flour for nut-free)

• 2 T. Arrowroot starch/flour

Directions:

1. Set the oven to 350°F

2. In a medium microwave-safe mixing bowl, melt coconut oil, chocolate chips, and cocoa powder for 2-3 minutes stirring every 30 seconds until fully melted.

3. Add coconut sugar and maple syrup to the bowl, and whisk together.

4. Add salt, vanilla, the egg, and whisk together.

5. Add almond flour, arrowroot starch, and stir until evenly combined.

6. Grease a mini muffin pan. Scoop about 2 teaspoons of brownie batter into each muffin insert.

7. Bake for 10 minutes. When you touch the tops they should “bounce” like a little trampoline. It could take closer to 12 minutes- every oven is different. Don’t over-bake these! Let them cool in the pan if you want to “bake” them longer. If you prefer to have them more gooey, carefully remove them from the pan with a butter knife then let them cool. Enjoy!