Happy 4th of July weekend! Are you guys ready for some down time and relaxation with friends and family? I sure am. I also cannot believe it’s July already. Like what?! I know its so cliché but time seriously is flying like no other.
In case you’re in need of a last minute dessert to bring to a party or to serve to your own guests, these are PERFECT and delicious little bite size healthier treats. They’re gluten free, grain free, refined sugar free, and you’d nevvver know. I swear! They’re so fudgy, rich and full of dark chocolate flavor. You’ll LOVE them. Plus they’re so cute and festive.
The other thing that MAKES these bite size beauties is the vanilla bean greek yogurt topping. I am obsessed with everything vanilla bean, and it’s the best compliment to the rich chocolate and fresh berries. SO so delish.
If you want to make these advance, just keep them in the fridge so that the Greek yogurt stays chilled. You can also keep the Greek yogurt topping and brownies separate, and assemble and decorate once ready to serve. Up to you!
That’s the beauty of this low maintenance dessert. And they’re so pretty! Everyone will love you.
Mini Brownie Bites with Vanilla Bean Greek Yogurt and Berries (gf)
- For the BROWNIES:
- 1/2 c. almond meal/flour
- 1/2 c. cocoa powder
- 1/3 c. coconut sugar
- 1/4 tsp. salt
- 3.2 oz. dark chocolate, chopped
- 1/4 c. coconut oil, melted and slightly cooled
- 1/4 c. agave or maple syrup
- 2 large eggs + 1 large egg yolk
- 2 tsp. vanilla
- 1/4 c. mini chocolate chips, I use Enjoy Life brand, they're vegan + dairy and gluten free
- For the TOPPING:
- 1/2 c. plain Greek yogurt (I used nonfat but 2% or whole could be even creamier)
- seeds from 1 vanilla bean
- 1 tsp. agave, honey, or maple syrup
- sliced strawberries
Preheat oven to 350℉. Line a 8x8 square baking pan with foil. Spray with coconut oil. Set aside. In a medium bowl, combine almond flour, cocoa powder, and salt. Whisk to combine. Set aside.
- Add chopped dark chocolate to a small bowl and heat in the microwave in 30 second increments until melted, stirring in between. It should only take a minute or minute and a half. Set aside.
Add eggs and egg yolk to another medium bowl, and whisk in coconut sugar until thoroughly combined. Add vanilla extract and agave. Whisk again to combine. Add coconut oil to melted chocolate, then pour it into egg and coconut sugar mixture. Whisk to combine.
Add the dry ingredients into the wet, folding until combined. Fold in mini chocolate chips. Pour batter into dish and bake for 25-30 minutes, until top is set and a toothpick comes out clean.
While brownies are baking, make the yogurt topping. In a small bowl, whisk together the yogurt, vanilla bean seeds, and agave. Store in fridge until brownies are done cooling. Once brownies are completely cool, cut into 16 squares. Top with a dollop of yogurt and decorate with berries.
*Nutrition information is calculated without yogurt topping and berries.
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