Ingredients

• 1 1/2 cup blanched almond flour
• 1 teaspoon coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 tablespoons butter, softened (or palm shortening)
• 2 tablespoons coconut oil
• 3 tablespoons honey
• 1 tablespoon unsulfured molasses
• 1/2 teaspoon vanilla extract
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
3. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey and vanilla until smooth and creamy.
4. Add the spices and continue mixing until well incorporated, making sure to scrape down the sides of the bowl as needed.
5. Add the dry ingredients to the wet and mix well to combine. Dough will be sticky.
6. Drop the dough by rounded tablespoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies.
7. Bake for 8-10 minutes, until slightly golden brown along edges. Allow the cookies to cool on the cookie sheet at least 3-5 minutes, as they will be very soft and crumbly when hot. Then, use a spatula to transfer cookies to a wire rack to finish cooling.

Ingredients

For the Brownie Bites:
• 3/4 cup blanched almond flour
• 1 tsp coconut flour
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter (or palm shortening)
• 1/2 cup dairy-free mini chocolate chips
• 3 Tbsp unsweetened cocoa powder
• 3 large eggs, room temperature
• 1/2 cup honey
• 2 tsps pure vanilla extract
For the Ganache:
• 1/2 cup dairy-free mini chocolate chips
• 1 tsp butter (or palm shortening)
• 1 tsp honey
• 6oz fresh raspberries

Instructions

1. Preheat oven to 325°F. Generously grease a 24-cup mini-muffin tin with palm shortening, or use parchment paper mini muffin liners. (To make regular brownies, lightly oil an 8”x8” baking dish.) Set aside.
2. To make the Brownie Bites: In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt; set aside.
3. Cut the butter into chunks. Then place the butter chunks (or palm shortening) into a small saucepan and melt over medium heat. Add the chocolate chips and the cocoa powder. Stir until the chocolate chips begin to soften. Then remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
4. In a large bowl, add the eggs, honey, and vanilla. Whisk together until well combined. Then slowly whisk in the cooled chocolate mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
5. Slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain.
6. Spoon the batter into the prepared muffin wells, until 2/3 full. (Or pour the batter into the prepared baking dish, if making regular brownies.) Please note: Batter will yield 3 dozen brownie bites. So if you don’t have 2 mini-muffin tins, it’s much easier to use parchment liners. That way, there’s no need to wash the muffin tin before putting the final dozen in the oven.
7. Bake for approximately 15 minutes until a toothpick inserted into center comes out clean. (If making brownies in 8x8-inch pan, bake for 25-28 minutes.) Remove from oven and allow to cool 3-4 minutes, then turn out the brownie bites onto a clean countertop or kitchen towel to finish cooling. (If you didn’t use parchment liners, run a knife around each brownie bite and slide them out while they’re still slightly warm.)
8. To make the Ganache: Once brownie bites are cooled. Make the ganache by adding all of the ganache ingredients to a small saucepan and heating over low heat just until melted. Whisk well and transfer to a shallow dish.
9. Dip each raspberry half into the ganache using a scooping motion to capture a nice dollop of the chocolate. Place the raspberry chocolate side down onto the center of the brownie bite.
10. Sprinkle tops with a little organic powdered sugar or fine-ground unsweetened coconut to add a decorative touch, if desired. Enjoy!