ats
tgh
Today we’re sharing our favorite ooey-gooey, fudgy, chocolatey brownie bite recipe! Best of all, this recipe includes some true power foods that aren’t typically found in brownies: avocado and sweet potato (or pumpkin).
These grain-free Sweet Potato Avocado Brownie Bites make the perfect ending to your or your child’s packed lunch once or twice week. We say once or twice a week because even though these are a healthier treat….they’re still a treat – so moderation is important because we wouldn’t want you to develop a habit of having a treat after every.single.meal. This is a freezer-friendly recipe, so we recommend portioning out two or three brownie bites and freeze them in individual snack baggies for easy grab-and-go lunch box additions.
THE REAL FOOD DIETITIANS
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
INGREDIENTS
- ½ cup sweet potato puree (~1 small sweet potato) or pumpkin puree
- 1 small avocado
- 2 whole eggs
- 1/4 cup honey
- 2 Tbsp. coconut oil, melted
- 3 Tbsp. coconut flour
- 1/3 cup raw cocoa powder
- 1 ½ tsp. baking soda
- ¼ tsp. sea salt
- 1/3 cup Enjoy Life Mini Chocolate Chips
- ¼ cup walnuts, chopped* (optional)
INSTRUCTIONS
- Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicon liners work great) or grease with oil.
- Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
- Blend the ingredients just until smooth.
- Fold in ¼ cup chocolate chips and optional walnuts.
- Fill each muffin well with batter. Top with remaining mini-chocolate chips.
- Bake in oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.
NOTES
*Omit walnuts for Nut-free
**Store in a covered container in the refrigerator for up to 1 week or package 2-3 together and store in the freezer.
Full Recipes>>Sweet Potato Avocado Brownie Bites