Cocoa Almond Brownie Bites

Nothing like a nourishing boost for the mood than to receive a cookbook in the mail that is destined to become a treasured favorite. One of my newest acquisitions is written by Ricki Heller, a fellow cook, baker, blogger and published author whom I have been following since I ventured into the world of food blogging nearly 7 years ago.

I've tried more than a few of Ricki's recipes and I've never been disappointed. Indeed, I have been excited with the results each and every time. Her latest book, Naturally Sweet & Gluten-Free, is packed full with over 100 recipes that are free of gluten, dairy, eggs and refined sugars. Most are also soya free.

Ricki transformed her diet after years of eating refined sugars and decadent treats that led to a diet free of dairy, gluten and refined sweeteners, and to the path of wellness. You won't miss out at all when you try some of these whole food recipes that taste just as good, if not better, than the Hyde version of your favorite treats. A bonus is that many of the ingredients are already staples in my kitchen and fairly easy to find too. Informative, friendly and just what you want to eat, Ricki's book is one of the best of the season. It's lavishly illustrated too. Nourish yourself with some positive and creative energy from Ricki. Treat yourself to this lovely book and get baking to good health.

I meant to incorporate some dried fruit into the mix, such as cranberries or cherries, but I forgot … but no matter, as this is one recipe that stands alone just as developed. I only made a few minor changes. If you drink coffee, brew up a cup and indulge. Typically, I am not a big coffee girl, but in this case, that little extra indulgence is just right.

Cocoa Almond Brownie Bites

Recipe by Lisa Turner Adapted from Naturally Sweet & Gluten-Free Published on December 5, 2013 Easy, healthy brownie bites made with pure cocoa, almonds and hemp seeds Print this recipe Ingredients: 1/4 cup coconut sugar 3 tablespoons water 2 teaspoons pure vanilla extract 1 tablespoon olive oil or any nut oil, such as walnut or almond 1 cup almonds 1/4 heaping cup hemp seeds 2 heaping tablespoons unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt Instructions: Preheat an oven to 350°. Line or grease 9 mini muffin cups and dust with cocoa. Invert the pan and tap around the cocoa to coat if not using liners. In a small bowl, combine the coconut sugar, water, vanilla and oil. In a food processor, process the almonds, hemp seeds, cocoa, baking powder, baking soda and salt until you have a fairly smooth powder. Add the liquid ingredients and pulse for a few seconds until just combined. Spoon the mixture evenly into the prepared muffin cups. Bake for 15 to 18 minutes, until a cake tester comes out clean. Let the brownies sit in the pan for 10 minutes and transfer to a wire rack to cool before serving. Makes 9 brownies

More bites of goodness from Lisa's Kitchen:
Cocoa Fruit Treats
Cocoa Nut Butter No Bake Fudge
Cocoa Fruit Energy Bites
Quinoa Nut and Fruit Protein Bars

On the top of the reading stack: Gogol

Audio Accompaniment: Marsen Jules Trio