Michelle and I are always thinking of new ways of getting our daily fix of dessert even on a Candida cleanse. Priorities right 
You know when you have those days when you just crave chocolate and all you need is a little bit. That was the mood we were in when creating this recipe.
We still have yet to try to make a blondie… we know Veggie Girl has some really good recipes (we made one of her recipes for our family back home and they all loved it)
These decadent chocolate mini brownies were perfect!
Hard to believe they contain no sugar 
We gobbled these mini sugar-free brownies in no time and enjoyed each little bite!
Sugar-free Gluten-free Vegan Bite-Size Brownies
-makes about 12 mini brownies
Ingredients:
- 5 tbsp amaranth flour
- 3 tbsp mesquite flour
- 1/2 cup cocoa
- 2 tbsp chia seeds
- 1/2 tsp baking soda
- 1 tbsp xylitol (may add a little more if you want it sweeter)
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil (liquid)
- 1/2 tsp apple cider vinegar
- 5 tbsp warm water
Directions:
- Place all dry ingredients into a large bowl and whisk together.
- Next add in your wet ingredients and stir till well combined.
- Batter will be a little thick.
- Scoop brownie batter into mini cupcake/muffin liners and place in a pre-heated oven of 325 degrees.
- And bake for 10-20 minutes **
**Baker mistake we forgot to time how long we baked these brownies, so I would just keep an eye on them and test with a tooth pick to ensure they are done.
Let cool and dig in!
A little chocolate.
A little sweetness.
A little piece of heaven.
Here are some ideas to help you if you do not have all these ingredients on hand!
Substitutions:
- if you do not have mesquite flour you can use any other flour as a substitute ( any GF, nut or regular flour)
- can use unsweetened applesauce or any puree instead of pumpkin puree
- can use stevia instead of xylitol ( if using powdered stevia start with 1/4 tsp and increase till you liking) **I guess next time we will have to make these with stevia
- if you are not watching your sugar you can use regular sugar of your choice; add 1-2 tbsp (more if you like it real sweet)
- if you do not like coconut oil, use any liquid oil of your choice
- can sub out the water for any non-dairy milk of choice
Other great brownie recipes of ours to check out:
I never really considered myself a brownie person, but I guess I do like a good brownie from time to time
Till next time,
Lori
{ 38 comments… read them below or add one }
Ahh thank you for this recipe! Can’t wait to start trying out more sugar-free recipes
I haven’t really experimented much with xylitol; seeing it on here often tells me I should at least try it out! I thought about putting some on top of my raspberry scones last week as a “sugar” dust on the top, but didn’t want to have to go to the store, heh. (Lazy) This looks absolutely delicious!
Katie – we are knew to xylitol, just stated using it a few weeks ago. I think it would be great on top of scones.
Yum, this recipe looks wonderful and perfect for Friday. Something I need to try when I get all the ingredients.
Thanks and happy Friday!
I love the mix of mint and chocolate!
Jenny – mint chocolate is one of our favorite combos!
These look fantastic!!! Were they bitter? I just adore bitter chocolate!
Alex – no we did not find them too bitter, a simple balanced flavor
These are adorable, and I LOVE that pedestal!
You two are just so creative!! Love that cake stand…so pretty! Brownie sandwich??? Need to check that out!
Thanks Ashley, it is one of our favorite cake stands!
Shut up! I just made mini brownie bites on Sunday!!! And they were gluten free, dairy free and sugar free.
Katie – ok seriously we think alike all the time
that is why we love ya!!
You ladies are so creative and brilliant- what a delicious looking treat!!!
Thank you Gillian!!
…where were these yesterday?!?!?! YUM!!!!
I’m totally making these…
Although I am not really a chocolate or brownie person, I always get those cravings from time to time. These looks delicious! Love the cake stand too…so cute!
Thanks Sarena!
Very interesting ingredients. They look fabulous!
Love the sound of these Mini Brownies.
Love brownies. Hope the cleanse is going well!
Just when you ladies top yourselves, you top yourselves! Nice work. I love the little bits of color peeking out of the chocolate. Gorgeous work, as always! I have most of the ingredients on hand. Totally making this tomorrow!!!
thanks Fartygirl! HUGS
Sounds great! I’m so glad that you’re exploring the no-sugar dessert thing: I find it a wonderful avenue of exploration.
I was going to ask if the chia seeds were whole or ground, but I think I see them whole in there!
I’m also wondering whether you think they would work in a pan, or whether they need to be separate like cupcakes.
Great creativity, as always! I definitely think of you as brownie queens.
love
Ela
Yes Ela they are whole, sorry we forgot to mention that about the chia seeds! And yes it should work fine in a pan, they just are a little delicate.
My favourite Twins! I’m always so impressed by your recipes. I especially love the last section as I often struggle getting hold of some “American” ingredients. I long for a Whole Foods – the nearest one is in London!! (300miles away!) xxxxx
Emma wow 300 miles away I am not sure what I would do without one close by, LOL
Ohhhh those look so CHOCOLATEY!!! I love how really dark chocolate desserts don’t need as much sugar as other flavor baked goods. The dark stuff speaks for itself!!
SO true Gabriela!!
oh my gosh they look SO rich and decadent to be sugar free!
Hi
This looks great I have question about xylitol, why you choose this kind of “sweetener” I mean it is better option than stevia, when you compare taste and health concern. I think stevia is better option but probably xylitol has better taste. Thanks a lot.
PS: I have found in natural zing yacon syrup which has 0 GI,that is write on it, it is something new and RAW yacon
MIchaela, yes we know about yacon, we love it! Now for stevia vs xylitol I am not sure what one is necessary the best because I have heard pros and cons for each one; therefore I use a mix of both of them in my diet. I like both, I personally do not notice any major change in taste when I am using xylitol yet. If you like stevia and your body is liking than that is fine, keep doing it. To me it is just nice to know that there are a few different low GI options out there for me to experiment with.
sugar free brownies–that’s music to my ears! here in New Zealand, brownies are always labeled as “American Brownies” HA! apparently they are American! i love that they contain pumpkin
thats great!
I also did the 4 Minute challenge earlier this week…it was no joke! I LOVE the workouts and Z & F are awesome! Those brownies look tasty! I too struggle with Candida…it has to be the worst/most annoying thing ever! Thanks for posting recipes I can actually have:)
Those look so tasty! Thanks for sharing.
I think it would be fascinating if you would post about xylitol and why you use it!
i think i’m going to make these tonight! thanks twins!
I am definitely in that “I just need chocolate at any cost” mode right now. These sound wonderful (I love my brownies not-too-sweet). and look lovely. You girls never cease to impress me with your ideas!
Aww thank you so much Beth, that means a lot! Yes love chocolate
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