Guiltless, Gluten-Free Brownie Bites

This recipe is gooey and chocolatey like a brownie should be, but it contains no sugar and very little fat. Perfect for folks watching their sugar or caloric intake, but still able to pass the test with non-vegan, glutiful sweet-tooths (trust me, I checked!). The secret to the moist, fudgy texture is date paste which also adds sweetness.

Brownies (makes about 18 mini-muffin bites):

1 c pitted dates
¾ c agave nectar
1 TBSP vanilla
1 tsp salt
½ c cocoa powder
2 TBSP vegetable oil
¼ c hemp milk (or other non-dairy milk)
1 tsp xantham gum
1 tsp baking soda
1 c sorghum flour
⅓ c tapioca flour/starch
Few TBSPs margarine or vegetable shortening and flour to grease muffin tin

1. Preheat oven to 375°F.
2. Blend the dates for several minutes in a food processor.
3. Add agave nectar, vanilla, oil and milk and mix until very smooth and paste-like.
4. Add cocoa powder and salt and mix again.
5. Transfer this mixture to a mixing bowl.
6. In a separate bowl, mix flours, salt, baking soda and xantham gum.
7. Slowly mix dry ingredients into wet.
8. Grease and flour muffin tin.
9. Use a TBSP to scoop batter into a non-stick mini-muffin tin.
10. Bake at 375°F for 10 minutes.
11. Let cool for 5 or 10 minutes and remove from pan. Brownie bites will be gooey; for more well-done brownies, bake 3-4 minutes longer.

As is, these brownie bites are low-fat and sugar-free. If you’re in the market for an extra rich treat and have no qualms about upping the sugar and fat, try them with this chocolate frosting:

Chocolate frosting:

½ c Earth Balance Original Whipped
½ c cocoa powder
½ tsp salt
¾ c confectioner’s sugar
2 tsp vanilla (for mocha frosting, use 2 tsp coffee extract)

12. Mix on high-speed until the frosting is free of lumps and fluffy.
13. Frost cooled brownies or refrigerate frosting to use later.