Healthy Flourless Peppermint Mocha Brownie Bites
Yields: 24 brownie bites
These brownie bites are supremely rich and fudgy, just like I prefer my brownies! They’re dark chocolaty (similar to 72% dark chocolate) with lots of peppermint and a hint of coffee flavor. They’ll keep for at least 5 days if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 300°F, and line 24 mini muffin cups with paper liners. Lightly coat the liners with nonstick cooking spray.
  2. Add all of the ingredients to a food processor or blender in the order listed. Blend until the batter is smooth and creamy.
  3. Pour the batter into the prepared mini muffin cups. Bake at 300°F for 9-13 minutes or until the edges look done and the centers still look slightly glossy. Cool completely to room temperature in the pan, and let the brownie bites rest for at least 4 hours once at room temperature for the fudgiest texture.
Notes: If you aren’t using canned black beans, then you’ll need 240g of cooked black beans.

Measure the cocoa powder using this method or a kitchen scale. (← That’s the one I own and love. It’s the best $20 I’ve ever spent!) Too much cocoa powder will make your brownie bites taste bitter, rather than rich and chocolaty.

Do not substitute regular coffee grounds or brewed coffee. The former will make your brownie bites taste gritty, while the latter isn’t strong enough to taste. You need the kind that instantly dissolves in water (like this, or this for a decaf version). For a stronger coffee flavor, increase the instant coffee by an additional 1-2 teaspoons. If you aren’t a fan of coffee, just omit it!

Any milk may be substituted for the unsweetened cashew milk.

I used this vanilla stevia and this powdered stevia. While vanilla stevia is one of my favorite ingredients (and you’ll use it in all of these recipes of mine, too!), I found it wasn’t quite strong enough on its own. The extra powdered stevia makes a big difference! I buy mine online at the links I included above.

If you don’t want to use the stevia products, then substitute ¾ cup (180mL) of pure maple syrup, honey, or agave. If using this substitute, then omit the milk.

If you aren't a fan of peppermint, then just replace it with additional vanilla extract!

If you prefer, you can bake these in an 8”-square pan instead of the mini muffin cups. Bake at 300°F for 15-19 minutes. They’ll be done when the edges look baked through but the center still looks glossy and underdone. (It’ll continue to cook through due to the heat of the pan as the brownies cool to room temperature!) Once the brownies cool to room temperature, let them rest for at least 6 hours for the fudgiest texture.

{gluten-free, clean eating, low fat, low carb, sugar-free}
Recipe by Amy's Healthy Baking at