Challenge Approved
Servings: 20-24 mini muffins
Brownie Bites
Ingredients:
1 cup almond flour
1 cup unsweetened cocoa powder
1/2 tsp. sea salt
1 tsp. baking powder
1/2 cup butter, melted
2 organic eggs
2/3 cup Swerve sugar substitute or monk fruit
1 tsp. vanilla extract
1/4 tsp. xanthan gum
1/4 cup stevia-sweetened chocolate chips (or other healthy alternative with no processed sugar)
Directions:
Combine all ingredients in a bowl and mix together until well combined. Using a clean liner or a non-toxic mini muffin tin (I like either silicone pans or unbleached and non-chlorinated paper muffin liners) pour the batter into the mini muffin molds. Bake at 350 degrees F for approximately 12 minutes or until cooked through. Allow the brownie bites to cool in a pan for another 5-10 minutes before removing.
*You can also use an 8×8 pan for brownies with this recipe.
Simple Ice Cream:
Servings: 4
Ingredients:
2 cups full-fat coconut milk (or coconut cream)
1/3 cup Swerve sugar substitute or monk fruit
Pinch of sea salt
1 1/2 tsp. vanilla extract
1/2 scoop Livingood Daily Collagen + Multi Vanilla (optional, but yummy!)
Optional: 1/4 cup cocoa powder and/or Livingood Daily Collagen + Multi Chocolate (for chocolate flavor)
Directions:
Stir together all ingredients until mixed well. If you're using an ice cream machine, simply follow the churn instructions and time. If you are not using an ice cream machine you can freeze the mixture in ice cube trays and blend the cubes in a high-powered blender. Or thaw them just enough to put them in a food processor to blend. Eat right away or put back in the freezer for another hour to get a firmer texture.