When you get tapped to bring a dessert to a cookout or potluck, these raspberry brownie bites are ideal, pairing jammy fresh fruit with gooey chocolate to create a mouthwatering munchie that's ready in less than 30 minutes. Cocoa powder and mini chocolate chips add decadent chocolate flavor (feel free to omit the chocolate chips, if you like). Almond and vanilla essences lend a subtle richness, and applesauce and maple syrup keep things just sweet enough. Drop spoonfuls of the mix into the cups of a standard muffin pan and flatten for bite-sized portions. You can also use a silicone mini muffin pan (no need to flatten), or skip the muffin pan, shape the dough into balls, and flatten on a parchment-lined baking pan. Happy munching!

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

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Ingredients

  • 2 tablespoons flaxseed meal
  • ½ cup unsweetened applesauce
  • ¼ cup pure maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2½ cups spelt flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 tablespoon vegan mini chocolate chips
  • 1¼ cups fresh raspberries (or frozen)

Instructions

  • Preheat oven to 350°F. In a large bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes. Stir in the next five ingredients (through almond extract).
  • In a medium bowl stir together spelt flour, cocoa powder, baking soda, and salt. Add to applesauce mixture; stir just until combined. If you like, reserve 1 tablespoon mini chocolate chips to sprinkle on top. Stir in remaining chips. Fold in raspberries.
  • Drop dough from a rounded tablespoon measure into bottoms of 2½-inch silicone muffin cups. Press dough flat with fingers to create a smooth top. Sprinkle with reserved chocolate chips (if using). Bake 9 to 12 minutes or until set. Cool on a wire rack before removing from cups. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

Comments (3)

(5 from 1 vote)

Recipe Rating

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Paula McKay

Can I substitute a gluten free flour? Buckwheat?

Lisa, Forks Over Knives Support

Hi Paula, I'd be inclined to use a gluten-free flour mix, because of the large volume that is called for (it's not just a half cup). But if you're game for an experiment you could try buckwheat flour—buckwheat has a strong nutty flavor but since these are chocolatey it might work well. Oat flour or sorghum flour might also be worth a try. Happy GF baking! https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/

Cathie

I used frozen blackberries because that’s what I had, and followed the recipe exactly as written otherwise. Very tasty little treats!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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