I don't know if it was a Canadian thing, but I grew up enjoying these mini "two bite" brownies. We used to eat them right out of the freezer! I finally made my own *vegan* version of these! The base is thick coconut cream which is an amazing way to get that texture. If you want to make these non-vegan, you can use a thick SKYR or greek yogurt (full fat) and it would work great. These are best kept in the fridge and enjoyed with your fave ice cream or topped with some nut butter. Enjoy!
Ingredients:
Directions:
Preheat oven to 350.
Mix coconut cream, vanilla and maple syrup until well combined. Add in cocoa powder and coconut sugar and mix again. Fold in oat flour and baking soda and mix one last time.
Line a muffin tin with baking cups and fill *halfway* with the batter. Batter fills 12 cups. Sprinkle generously with dairy free chocolate chips.
Bake for 20 minutes. LET COOL for 15 and store in the fridge. Enjoy!.
Ingredients
Directions
Preheat oven to 350.
Mix coconut cream, vanilla and maple syrup until well combined. Add in cocoa powder and coconut sugar and mix again. Fold in oat flour and baking soda and mix one last time.
Line a muffin tin with baking cups and fill *halfway* with the batter. Batter fills 12 cups. Sprinkle generously with dairy free chocolate chips.
Bake for 20 minutes. LET COOL for 15 and store in the fridge. Enjoy!.
