Fudgey Chocolate Bites
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Serves: 9-12
Prep: 10 minutes plus 1 hour chilling
Cook: 25 minutes
Ingredients
CHOCOLATE BITES:
80 g Dark Chocolate
2 tablespoon Coconut Oil
90 g Oat Flour
90 g Brown Rice Flour
4 tablespoon Cacao Powder
40 g Natvia
1 teaspoon Baking Powder
2 tablespoon Flaxseed mixed with 4 Tbsp water
100 g dairy-free yoghurt
3 tablespoon Almond Milk
1 teaspoon Vanilla Extract
GLAZE:
2 tablespoon Almond Butter
2 tablespoon Coconut Oil
4 tablespoon Natvia
4 tablespoon Cacao Powder
Freeze-dried Berries
Method
- Preheat the oven to 170 degrees C and grease and line a 9x9in baking tin.
- Gently melt the chocolate and coconut oil then set aside.
- Mix together the flours, cacao powder, Natvia and baking powder in a bowl.
- Whisk together the melted chocolate with the flaxseed mixture, yogurt, milk and vanilla then pour into the dry ingredients and mix to combine.
- Spread into the tin evenly and bake for 20-25 minutes until firmed up - it will firm up more when cooling.
- Once cool, gently melt the almond butter, coconut oil and Natvia then whisk in the cacao powder. Pour this over the top of the brownies, sprinkle over the berries then chill in the fridge for 1 hour so the glaze hardens.
- When ready to serve, remove from the tin, cut into 9-12 then enjoy!
