gluten-free | paleo
+ mashed cooked sweet potato + mashed avocado + eggs + honey +coconut oil + coconut flour + cocoa powder + vanilla + baking soda + fine salt + mini chocolate chips + walnuts (optional)
Combine all ingredients in a bowl except for the chocolate chips and walnuts (if using). Stir together. May use a blender too.
Fold in the chocolate chips and walnuts.
Fill each muffin well with batter. Top with a few extra mini chocolate chips if desired.
Bake for 14-16 minutes or until brownies are slightly firm.
Remove from the oven and let cool for 15-20 minutes before removing from tin.
For the optional drizzle, melt 3 tablespoons of chocolate chips with 1/2 teaspoon coconut oil. Drizzle over the tops of cooled brownie bites.
A delicious cake-like brownie bite filled with veggies!