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These paleo hot chocolate brownie bites are the perfect treat for winter! They’re paleo, AIP, and topped off with a marshmallow.
I love hot chocolate. Who doesn’t? I grew up with the swiss miss hot chocolate packets that came with freeze-dried marshmallows, and I don’t think I ever knew there was another way to make hot chocolate. There is! There are so many ways to make creative hot chocolate! These paleo hot chocolate brownie bites are just one of the many ways to make the hot chocolate flavors even more fun.
These hot chocolate brownie bites are inspired by hot chocolate (of course) and so many adorable recipes I’ve seen online for something similar! Typically, these recipes have ingredients like pretzels, candy canes, sprinkles, etc. which I love the look of, but I just can’t tolerate the gluten and refined sugar… neither can a lot of other folks, so I decided to make an alternative.
This recipe is made without any grains, gluten, eggs, nuts, dairy, or nuts! It’s paleo, AIP friendly, and a really great treat to bring to a holiday party or family gathering where you know people have food allergies. Plus, they’re crazy cute, right?
The Ingredients & Tools You’ll Need for the hot chocolate brownie bites
Tigernut is not a nut, but a tuber. I have not tried other flours for this base.
Tapioca starch adds more starch to bind the cookie cups.
Cocoa powder (sub carob powder for AIP)
Gotta have cocoa for hot cocoa! If you’re AIP, you can substitute carob powder.
This is the sweetener for the cookies. You can likely substitute honey.
I have not tried other oils for this recipe.
Gelatin is used to make the egg substitute to keep it egg free! If you can tolerate eggs, you would just use one egg.
Optional – Marshmallow
In my opinion, no hot chocolate is complete without marshmallows! You can make homemade marshmallows, or you can use sweet apricity marshmallows which are AIP compliant!
Mini muffin pan
These guys are made with a mini muffin pan! You’ll be able to make about 14-15 bites, so be sure to get a 24 cup muffin pan, or two 12 cup.
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- 1 cup tigernut flour
- 1/4 cup tapioca starch
- 3 tbsp cocoa powder (sub carob for AIP)
- 1/4 tsp baking soda
- 1/2 cup coconut oil, melted (plus extra for greasing the pan)
- 1/4 cup maple syrup
For the gelatin egg substitute (sub 1 regular egg if tolerated)
- 1/4 cup water
- 1 tbsp gelatin
For the optional toppings
- Preheat the oven to 350 F and grease a mini muffin pan with coconut oil. You should have 14-15 brownie bites, so be sure to grease enough spaces.
- In a large mixing bowl, combine the tigernut flour, tapioca starch, cocoa powder, and baking soda and mix to combine
- Next, stir in the melted coconut oil and maple syrup.
- For the gelatin egg substitute (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the gelatin and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
- After the batter is thoroughly mixed, spoon into the mini-muffin cups and fill about two-thirds of the way full. Bake in the preheated oven for 20-25 minutes or until baked through.
- Remove from the oven and use a toothpick to carefully remove from the muffin pan. While still warm, top with marshmallows if desired. Allow cooling for a few minutes before drizzling with the optional chocolate drizzle (see instructions below).
For the optional chocolate drizzle
- Combine the coconut butter, oil, and cocoa/carob powder in a bowl and whisk well. You should have a creamy liquid with no clumps!
The best way to melt coconut butter is with a double boiler method.
All nutritional information are estimations and will vary. Nutrition facts do not include optional ingredients.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Serving Size: 1 serving
- Calories: 136
- Fat: 9g
- Carbohydrates: 7.6g
- Fiber: 0.8g
- Protein: 1.8g