Red Velvet Raspberry Brownie Cups
These dreamy, fruit and chocolate-filled treats are a crowd-pleasing combo! The tartness of juicy raspberries pairs so well with the sweet and silky honey, within each taste. Rich, moist, and loaded with just ten, deliciously vegan + paleo ingredients, they can’t be stopped! Enjoy as a midday treat, late-night snack, or something to keep the kids calm — no matter how, I know they won’t stick around for long (speaking from experience)!
Ingredients:
2 (flax) eggs
1/2 cup almond butter
1/4 cup organic honey
1/4 cup unsweetened (dairy-free) milk
1/4 cup coconut flour
1.5 tbsp beetroot powder
1 tsp cinnamon
1/2 tsp allspice
3/4 cup raspberries, mashed
1/2+ cup chocolate (bar) chunks (or these!)
Directions:
Preheat the oven to 350 degrees and lightly grease a muffin tin with coconut oil or ghee (I recommend this!).
Prepare the flax eggs, if using, by combining 2 tbsp ground flax and 5 tbsp warm water. Set aside until a gelatinous consistency is reached.
In a medium-sized bowl, combine the eggs, once ready, almond butter, and honey.
Stir in the milk, and make sure everything is well-incorporated.
In a smaller, separate bowl, mix the coconut flour, beetroot powder, cinnamon, and allspice together.
Gradually pour and and stir in the dry into the bowl of wet ingredients.
Fold in the mashed raspberries and chocolate chunks.
With a dampened measuring cup (helps with stickiness!), transfer the batter to the prepared muffin tin. Fill each cup about 2/3 of the way.
Bake for 22-24 minutes, then allow to cool for at least 5 minutes.
Smear creamy nut butter on top (if you’re like me) and enjoy!
Store leftovers, if any, in an airtight container on the counter for up to about 10 days. Though, good luck with making them last so long!
Notes:
To remove the red velvet vibrancy and tastes, simply omit the beetroot powder.
