Melt & Mix No Fuss Brownie Bites
September 24, 2014

Sometimes you just need a small chocolate hit!
Well, actually, you can make a lot of fuss really, as these are gluten-free, nut-free, coconut-free and dairy-free!! And paleo & keto-friendly! Alas, not egg-free, calorie-free or fun-free!!! Too many exclamation marks??
You can thank me later!
120g dairy-free chocolate (I used sugar-free as well!) 1 tab chia seeds 40g cacao 70g rapadura (I used Natvia & stevia) 70g light olive oil 4 eggs 1/2 teas baking powder 1 teas apple cider vinegar pinch salt Mill the sugar and chia seeds on SP 9 for 10 seconds. Add the chocolate and pulse to chop and cook on 50°C for 2 minutes, SP 2 to melt. Add the rest of the ingredients and mix on SP 6 for 30 seconds to combine well. Pour into a loaf tin* and bake on 160°C for 15 – 20 minutes. It will puff up then sink on cooling. Its best not to overcook, so it will appear moist on the inside. Cut when cold a serve in small squares dusted with cacao. * This makes a small slice – it is very rich – double the recipe for a larger batch.
4 Comments
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Looks Yum! I might try this today. Do you think it would freeze well? I’m trying to bake everyday of the school holidays and freeze some things, to build up a supplies for term time.
Yes it freezes fantastically, I just defrosted some as an experiment yesterday. As long as you dont overcook it, it will be as good as it was before freezing!
Hi Sarah. What brand of DF, sugar free chocolate do you use? thanks
I usually use my own or the well, naturally brand. Except it has soy 😦