Gooey Mini Brownie Bites with Whipped Cream Frosting!!

Gluten-Free, Refined Sugar-Free, Dairy-Free, & Nut-Free

Brownies:

• 1/2 cup chocolate chips (I use Hu Kitchen)

• 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

• 2 1/2 t. of coconut flour

• 2 T. Arrowroot starch/flour

Whipped Cream Frosting:

• 1 can of coconut cream, just the cream on top (let the can chill in the fridge for at least 24 hours so the cream can gather on top and get “hard”)

• 2 t. vanilla extract

• 1/4 cup maple syrup

• 1/2 t. almond extract (omit if nut-free but recommended if you’re not nut-free)

• dash of salt (optional)

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 coconut 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.

8. Combine the frosting ingredients, and whip together with a handheld mixer until creamy. Pipe cream on cooled brownie bites & store in an airtight container in the fridge!

*Don’t buy the Target brand coconut cream! The cream doesn’t get hard in the fridge!!