13 Jun Paleo Mint Chocolate Brownie Bites
Healthy Mint Chocolate Chip Brownie Bites that are so moist. This recipe only needs a few simple ingredients and is so easy to make. Made with no butter, oil, flour, grains or sugar, these brownie bites are naturally gluten free, paleo and dairy free!
Yes, technically I could call this a Chocolate Muffin recipe.
But Brownie Bites sounds way cooler.
Mint Chocolate Chip is one of my favorite ice cream flavors when summer rolls around. So I have to give my favorite chocolate brownie recipe a summer make over!
You know I love my flourless sweet potato brownies. They are so moist and delicious with peanut butter swirl on top (You can find the recipe Here).
So why don’t I make them into bite size? No cutting required? Yes please. (How lazy can I get..)
And the bite size chocolate brownies are more fun to eat anyway. Especially if you are packing for desk lunch or your kids school lunch bag.
Why do I love these Mint Chocolate Brownie Bites
1. Easy to Make with simple ingredients
2. Healthy for you: Paleo, Gluten Free
3. Freezer Friendly
4. Perfectly Moist
The best Chocolate Brownies need Several Things:
1. The perfect level of moisture
2. Dark and Rich Chocolate
3. A little crispy edge
4. Extra Chocolate Chips
5. More Chocolate Chips
6. Variations to spice up the flavors
This past Christmas, I made a festive peppermint chocolate brownie recipe. This spring, I made peanut butter swirl brownies (not related to spring at all, but oh well).
And now Mint Chocolate Chip Brownies scream summer!
So many ways to Enjoy Healthy Mint Chocolate Chip Brownie Bites
1. A Healthy and Filling Breakfast
2. Perfect Afternoon Snack
3. Healthy Dessert for a Night Cap
4. Bite Sized Chocolate Brownie for School Lunches
How to “Spice Up” Paleo Chocolate Brownie Bites
Double Chocolate Brownie Bites
If you are not as into mint chocolate flavor as I am, you can simply omit the mint extract.
Peanut Butter Chocolate Brownie Bites
Just like my original recipe, you can substitute the almond butter with peanut butter for that PB and chocolate explosion.
Chocolate Sea Salt Brownie Bites
Chocolate and Sea Salt are made for each other. Period.
Seed Butter instead of Nut Butter
If you are allergic to nuts, you could use sunflower butter which is super affordable at Trader Joes.
How to Store Mint Chocolate Brownie Bites
Allow these mint chocolate brownie bites cool completely. Store in an air tight container in room temperature for 3-4 days, in the fridge for a week or so. Or freeze them for months! (I doubt they will last that long before they are gone.)
I actually much prefer them being refrigerated or a little frozen. It’s almost like a mint chocolate chip ice cream but with extra chocolate.
Way more chocolate.
Last but not least, I hope you are ready to fall in love with these moist chocolate chip brownie bites! Scroll down to check out the full recipe and get bakin’ You are going to love this paleo, gluten free, dairy free, super easy summer dessert recipe!
Disclosure: some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
- 1 cup mashed sweet potato
- 1/2 cup almond butter
- 2 egg
- 1/2 tsp mint extract
- 1/4 cup cacao powder
- 1/4 tsp baking soda
- 1/4 cup maple syrup
- 1/4 cup coconut flour
- 1/2 cup dark chocolate chip
- 1 tsp sea salt
Prepare the Sweet Potato Puree
- Poke some holes in the sweet potatoes
- Bake at 350 F for an hour;
Steam in a pot or microwave them until soft
- Let the sweet potatoes cool. Peel the skins off of the sweet potatoes. They should be fairly easy to peel once they are softened
- In a mixing bowl, mash the sweet potatoes well with a fork
Prepare the Brownie Batter
- In a medium mixing bowl, combine sweet potato puree 1/2 cup almond butter, maple syrup (if using), mint extract and eggs. Mix well until smooth.
- Add 1/4 cup cacao powder, coconut flour, sprinkle of sea salt and baking soda. Mix well.
- Fold in 1/3 cup chocolate chips
Baking (Preheat the oven at 350F)
- Grease muffin pan or muffin cups. Pour brownie mixture into each muffin tin, filling until just full or 3/4 full.
- Sprinkle the rest of the chocolate chip on top. Bake for 20 minutes or until a toothpick comes out just clean. Allow them cool in the muffin pan completely.
- If you prefer more dense brownies, you can omit the coconut flour.
- If you prefer less sweet, you can omit the maple syrup. The sweet potatoes usually give plenty of sweetness to the brownie bites.
- When blending all the ingredients, you can using a food processor if it's easier. I usually just use a fork to whisk everything.
Amount Per Serving: Calories: 174 Total Fat: 12g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 0mg Sodium: 34mg Carbohydrates: 9.6g Fiber: 4.4g Sugar: 4g Protein: 6.6g
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