If recipes could get any more delicious than this, I’d probably die. These mini brownie bites are amazing! I make the coconut cream ahead of time and do a bulk batch of the brownie bites to keep on hand for snacks/treats. You have to try these out, they’re incredible!
Brownie Bites w/ Vanilla Bean Coconut Whipped Cream
(Yields 24 mini bites)
1/2 cup Whole Wheat Flour
1/2 cup Chocolate Protein powder (I used PlantFusion)
1/2 cup Coconut Oil
2/3 cup Organic Sugar
1/2 cup Cacao Powder
1/4 cup Cacao Nibs, optional
5 tbsp Non-Dairy Milk
1/2 tbsp Chia Seeds, ground
1/2 tsp. Baking Powder
1/2 tsp. Pink Salt
1 tsp Vanilla Extract
1 can Coconut Milk, full fat (no guar gum in it)
2-3 tbsp Organic Powdered Sugar
1 tsp Vanilla Bean Powder
Store can in the fridge overnight.
Chill a mixing bowl and beaters in the freezer 5 minutes beforehand.
Remove chilled can and flip upside down.
Open & pour coconut liquid into a separate bowl.
Scoop the hardened coconut cream into your chilled bowl.
Whip the cream till fluffy.
Add in sugar and vanilla bean.
Whip till combined evenly.
Store in an air tight container in the fridge, will keep up to 2 weeks.
Preheat oven to 350°F.
Measure and whisk dry ingredients together.
Mash your banana and add wet ingredients and whisk together.
Slowly combine the wet into the dry till completely mixed.
This is a thick batter, feel free to add a little more non-dairy milk to help mix as needed.
Spray mini muffin tin with cooking spray.
Fill each cup almost to the top, leave room for expanding.
Bake for about 15 minutes.
Let rest for 5-10 till cool and top with coconut cream.
Garnish with cacao nibs, enjoy.
If you give these a try, snap a photo and post it to Instagram. Tagging me @PlantStrongVegan & #PlantStrongVegan, so I can see! You can also share to Twitter and tag me @PlantStrongVeg 😀 Cant wait to see all your recreations!0