A baby brownie in a pint-sized package. Perfect for a decadent snack or a little treat after dinner!
Yield 12 mini muffins
1/3 cup of raw cacao powder
1/4 cup of coconut flour
1/2 teaspoon of baking soda
A good pinch of salt
1/3 cup of raw honey (can be substituted with maple syrup)
1/4 cup of coconut oil, melted
1/4 cup of yogurt (preferably full-fat; can be substituted with 1/4 cup of coconut milk and 1 tablespoon of vanilla extract)
3 ounces of dark chocolate
1/4-1/3 cup of mini chocolate chips
First, preheat the oven to 350 degrees. Line a mini muffin pan with liners and grease a bit if necessary.
In a small bowl, sift together the raw cacao powder, coconut flour, baking soda, and salt. Whisk to combine and set aside.
On medium speed, beat together the eggs, raw honey, melted coconut oil, and full-fat yogurt.
Meanwhile, melt the chocolate in a saucepan or in the microwave in 30-second intervals. Pour gently into the rest of the wet ingredients and mix for 1 to 2 minutes more.
Next, add the dry ingredients in two batches to the wet ingredients. Mix on medium until well-incorporated, about 2 minutes longer.
With a spatula, fold in the mini chocolate chips.
Bake until a toothpick comes out clean in the center and the tops are beginning to brown, about 15 minutes. Let cool in the pan for at least five minutes (restrain yourself!), then eat alone or with a scoop of vanilla ice cream.