18 Brownies
35 min

The holidays and chocolate go together like peas and carrots as Forest Gump would say. But then again, is there ever a wrong time for chocolate?

These brownies are vegan, gluten free and delicious!

They have a fudgy texture and all you need is a mini-cupcake pan to bake them in.

I use almond flour and date syrup along with pure maple syrup and unsweetened cacao powder. Throw in some chocolate chips for extra-chocolatey flavor and you’ve got the perfect dessert or snack.

The fact that they are bite-sized means that you can easily share and they don’t go stale like brownies baked in a pan.

They pair very well with strawberries!

You can make these very quickly.

Recipe details
  • 18  Brownies
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

  • 1 cup almond flour
  • 1/4 cup cacao powder
  • Pinch of salt
  • 1 heaping tablespoon arrowroot powder
  • 1/4 cup date syrup
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips ( I use vegan, but any kind will work)

Preheat oven to 325
Whisk together almond flour, cacao powder, salt and arrowroot in a medium bowl.
In a separate bowl, whisk date syrup, maple syrup and vanilla.
In a microwave safe bowl, melt chocolate chips. Add them into the wet ingredients. Whisk or stir to thoroughly combine.
Add wet ingredients to dry and stir to combine. The batter will be very thick.
Grease a mini-muffin pan and spoon the batter into each cup. I wet my fingers slightly to smooth the tops.
Bake 18-20 minutes till done, then cool in the pan before transferring to a rack to complete cooling.
  • You can buy date syrup at places like Whole Foods or online.
Ann - Can’t Beet Plants
Want more details about this and other recipes? Check out more here!