These dark chocolate brownie bites are great little biscuits to keep on the bench to have with a cuppa or to put out a plate when you’ve got guests coming over for morning or afternoon tea. They’re also a good way to satisfy those after dinner sweets cravings! They are perfect if your guests have food intolerances because these biscuits cover the major intolerances – they are gluten free, dairy free, sugar free biscuits…and best of all, they actually taste good and can be enjoyed by all!
- 2 T coconut oil, melted
- 1 T rice malt syrup
- 1 tsp vanilla
- 2 T cocao
- 1 T arrowroot powder
- 2 T coconut meal
- optional toppings: salt (I like using pink himalayan salt)
- Preheat oven to 160C (fan forced).
- Prepare/grease small baking tray.
- Combine coconut oil, rice malt, and vanilla in a bowl.
- Add cocao and arrowroot powder and mix well.
- Add and stir in the coconut meal last.
- The mix should be quite moist and just workable. The coconut meal will absorb some of that moisture for you!
- Shape into teaspoon sized rectangles, and place on tray.
- Press almonds, or sprinkle salt on top of a few, or all, and bake for 5 minutes. They will be super soft, but don't be tempted to cook them longer!
- Allow to cool a few minutes, before attempting to get them off the tray.
Although I’ve said it’s optional in the recipe, because it’s not to everyone’s taste, I love adding the Himalayan salt to the top of them – it goes so well with the chocolate flavour of the biscuits!
Did you try these? What did you think? Let us know in the comments below!
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