Lower Histamine Brownie Bites

Betsy Leighton | My Inert Life | www.myinertlife.space

Course Dessert

Cuisine American

Servings 12 bites

½ cup olive oil
4 oz. unsweetened baking chocolate chopped
⅓ cup maple syrup
1 tbsp. vanilla extract
3 eggs or for an egg-free version substitute 1 ½ tbsp. chia seeds soaked in ⅓ warm water
¾ cup Otto's Cassava Flour
½ tsp. sea salt
2 tbsp. coconut flour omit for nut-free version
1 tbsp. coconut oil or olive oil for glaze
2 oz. chocolate chips

Preheat the oven to 350 °F. Line a 12-cup muffin tin with 12 muffin liners.
Gently melt the chopped chocolate in a microwave-safe bowl for 30 seconds. Stir. If needed repeat until the chocolate is completely melted and smooth.
In a medium bowl combine the maple syrup, eggs, vanilla, the flours, salt, and the melted chocolate. Stir until combined and smooth.
Divide the batter among the 12 muffin liners. Bake for 16-18 minutes until lightly puffed. Remove the pan from the oven.
Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 30-second intervals, stirring until melted and smooth. Spoon the icing onto the hot brownie bites. Place the bites into the refrigerator for the icing to set. Then consume immediately or freeze the bites for later consumption.

Keyword dairy-free, gluten-free, grain-free, lower histamine, soy-free