I know, I know, another brownie recipe? Every few months I seem to come up with a new brownie recipe…Double Chocolate Mini Brownies, brownies made with zucchini, brownies made with bananas, brownies made with black beans, and brownies made with ground walnuts.
Trust me, these ones are different! These are made with shredded coconut 🙂 And are quite possibly the most awesome brownies I’ve ever made.
The idea for this recipe came from last week’s date night with B. Whenever we go to the movies I like to make some healthy snacks to bring along, since there’s nothing remotely healthy available at the theater. That day had been extra busy, running the kids around to their activities, doing my real job work from home and of course blogging, so I ended up going to Sprouts to grab us some healthy munchies there. In the raw food section, getting my nacho kale chips, a bag of raw, vegan brownie bites caught my eye. The ingredient list was so similar to what I put into my brownie bites that I had to get a bag, even though it was $8–yikes.
Halfway through The Internship we started munching on these brownies. I must say we both thought they were pretty amazing. The addition of shredded coconut was brilliant, as you’ll see when you try out this new recipe. A week later I made a batch of these to take as a power snack on a family hiking trip. Yum!
Alright, brownie lovers, enjoy!
- Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil.
- In a double boiler, gently melt the chocolate, coconut oil and raw honey. Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
- In a medium bowl combine the almond flour, coconut and salt. Add the wet ingredients and mix well. Mix in the chocolate chips.
- Fill the mini muffin tins nearly to the top. Bake for about 15 minutes, until golden and set. It’s OK for the middles to be a moist, this is the best part!
- Store in an airtight container in the fridge. Enjoy!