Vegan Gluten-Free Brownie Bites recipe made in a mini muffin pan for individual portions. Made flourless with a combination of almond butter and cocoa powder and topped with an easy dairy-free chocolate ganache.
Preheat oven to 350 degrees Fahrenheit. Grease a nonstick mini muffin pan with cooking spray or coconut oil (wiping so that spray does not pool). Prepare your flax eggs and let sit for at least 3 minutes.
In a medium bowl combine almond butter, maple syrup, flax eggs, and vanilla extract with an electric mixer on medium speed. Add coconut sugar, cocoa powder, baking soda and salt and mix until combined. Fold in chocolate chips.
Use a heaping teaspoon to fill each muffin cavity so that it is about halfway full. Sprinkle extra chocolate chips over top if desired. Bake for 10-11 minutes until a toothpick comes out clean.
Remove from oven, place pan on wire rack to cool. When cool, use a knife to run between brownie bite and pan, to loosen.
To make dairy-free ganache, place 1 cup chocolate chips and 2 tablespoons almond milk in a microwave safe bowl. Heat in microwave at 30 second increments, stirring after each, until mostly melted. Stir until all chips are completed melted.
You may want to stir in another 2-3 tablespoons of chocolate chips to thicken ganache, if needed.
Top each brownie with ganache and sprinkle with toppings of choice, if desired.
Store bites in an airtight container.