Remember those rich, fudgey brownies you occasionally had at snack time when your momma allowed it? They are truly delicious, but contain some not-so-good ingredients that we can all use without. These 2 Bite Fudge Brownies are not only more economical for the bank account, but also packs much more of a nutritional punch, while keeping all the fudginess and rich cocoa flavour we all look for and love in a brownie!
Ingredients
1 c. dates, pitted
1 tbsp. molasses
¼ c. coconut oil
¼ c. almond butter
2 tbsp. instant coffee, brewed
2 free-range organic eggs
½ c. oat flour
¾ c. + 2 tbsp. cocoa powder
1 tsp. sea salt
Instructions
Line a mini muffin tin with mini muffin liners. Preheat oven to 350 degrees F.
In a food processor, add in the dates, molasses, coconut oil, almond butter, and brewed coffee. Turn on the food processor for approximately 20-30 seconds until the dates have been ground and the mixture resembles a paste.
Add in the the eggs, and pulse a few times.
Add in the oat flour, cocoa powder, and salt. Turn on the machine and pulse again until the mixture resembles a thick brownie batter.
Scoop batter into the prepared muffin tin.
Transfer the tin into the oven and bake for 10-13 minutes. Let sit in tin upon baking until they are cool enough to be picked up and transferred to a wire rack to cool completely.
Recipe by Radiant Rachels at https://radiantrachels.com/2-bite-fudge-brownies/