How to make it

  • Preheat the oven to 350°F. Spray18 mini muffin wells with cooking spray.
  • Mix the chia meal and stevia powder and pour in the hot water. Stir to combine.
  • Add the liquid stevia, agave and coconut oil and beat well.
  • Mix together the hazelnuts, almonds, carob and arrowroot flour, add to the wet mixture.
  • Stir until well combined.
  • Fill each muffin well with the batter.
  • Bake 20 minutes, rotating the pans halfway through. Do not overbake!
  • Cool completely in the pan.
  • For icing/glaze, melt the chocolate, coconut oil and almond milk together. Spoon over the cooled brownies (or dip into the mixture) and allow to set.
  • Store in an airtight container in the fridge for up to 5 days.
  • I suggest gently warming them in a dish with 1 tsp of almond milk before serving.

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 115.9
    Total Fat: 7.8 g
    Cholesterol: 0.0 mg
    Sodium: 1.5 mg
    Total Carbs: 5.6 g
    Dietary Fiber: 1.7 g
    Protein: 1.5 g
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