Peanut Butter Date Brownie Bites

(vegan, gluten-free)

This chocolatey and chewy vegan and gluten-free brownie recipe uses dates and peanut butter to provide fat, fiber, and structure to the brownie bites. Pureeing the dates makes them nearly impossible to detect, but the time tested flavor of chocolate peanut butter comes shining through. The brownie bites boast 1.3 grams of fiber per brownie, which you will only know because you will keep telling it to yourself as you take another. And another. And another.

INGREDIENTS

• 2 tablespoons ground flaxseed
• ½ cup chopped dates
• ½ cup plant milk (preferably almond or soy)
• 1 tablespoon vanilla extract
• ¼ cup smooth peanut butter
• 2 tablespoons vegan butter, melted and cooled
• 7 ounces (1 cup) granulated sugar
• 3½ ounces (½ cup) brown sugar
• ¼ cup cocoa powder
• 8 ounces (1¾ cup) gluten-free all-purpose baking flour
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon salt

INSTRUCTIONS

1. Preheat oven to 325°F. Grease mini muffin pan(s) to make 30 individual brownie bites.
2. Soak the chopped dates and flaxseed in warm plant milk for 10-20 minutes. Blend flaxseed, dates, and plant milk in blender or food processor until mostly smooth. Add vanilla, peanut butter, and melted butter and blend until smooth.
3. In separate mixing bowl, whisk together flour, baking powder, xanthan gum, and salt.
4. Add dry ingredients to wet ingredients and mix with electric mixer about 5 minutes until thoroughly combined.
5. Scoop 1 ½ tablespoons batter into each muffin well.
6. Bake for about 20-25 minutes or until just barely firm.
7. Let cool completely in pan before removing from mini muffin pan. Loosen bites by running a knife around the inside of each bite.

Makes about 30 brownie bites.