3tablespooncocoa or cacao powdersifted., unsweetened
cupSweetener of choice: ½ maple syrupor for low carb option: ½ cup granulated erythritol sweetener (I used Swerve Brand)+ 20 drops, (¼ teaspoon) liquid stevia.
⅓cupunsweetened coconut milkor almond milk.
⅓cupcoconut oil or buttermelted.
1tablespoonnut or seed butter of choice: sunflower seed butteror almond butter, melted.
½teaspoonbaking soda + 1 teaspoon apple cider vinegarMixed in a separate pinch bowl (will be fizzy).
NUT or NUT FREE BUTTER FROSTING:
¼cupsunflower seed butteror almond butter, or peanut butter for low carb, unsweetened.
1 ¼tablespooncoconut oil.
teaspoonSweetener of choice: 2 maple syrupand for low carb option: 20 drops(¼ teaspoon) or to taste liquid stevia, or 2 teaspoon granulated erythritol (I used Swerve Brand)., paleo
1tablespoonchocolate mini chipsmelted * Optional garnish
1to 2 cake pop pansor 1 8x8 baking pan.
2mixing bowlsand 1 pinch bowl (small bowl).
1small sauce pan.
1baking sheet lined with parchment paper.
Preheat oven to 350◦ F, and oil a cake pop baking tray, or 8x8 baking pan (if you don’t have a cake pop tray).
Sift coconut flour and cocoa powder together in a large mixing bowl. Add sea salt to the flour mixture. Set aside.
Combine in a medium size mixing bowl: eggs, coconut milk, melted coconut oil or butter, vanilla extract, melted nut or seed butter. Mix together thoroughly. Add premixed baking soda- apple cider vinegar mixture to the egg mixture, and stir in well. Add Sweetener of choice to the egg mixture and combine thoroughly.
Combine dry flour mixture and liquid egg mixture. Stir until chocolate batter forms.
Place a spoonful of brownie batter into cake pop pan. Fill each depression until slightly over the top of depression. Place cake pop lid on top of pan. If you don’t have cake pop pan, then spoon batter into baking pan and spread around evenly, (can be cut into small squares when done).
Bake for 20 minutes or until toothpick comes out almost clean from center.
Let cool in pan for 5 minutes, then remove lid. Let cool completely in pan before removing brownie balls.
In a small sauce pan combine all the ingredients except chocolate chip garnish. Stir over medium low heat until melted and combined. Remove from heat and let cool a few minutes.
Once brownie balls are cooled, remove from pan. If using baking pan, then cut brownies into small cube sized squares. Press cake pop sticks, or small Popsicle sticks into the bottom of brownie ball or square.
Dip brownie pop or square into melted nut butter frosting and roll around until covered in frosting. Place on a baking sheet line with parchment paper. Repeat until all are frosted.
Place baking sheet in freezer for 20 minutes or until the nut butter frosting has solidified.
Can be served, or garnished with melted chocolate drizzle.
NUTRITIONAL DATA FOR LOW CARB VERSION (with Swerve and stevia): Cal: 114, Fat: 9 g, Carbs: 4.2 g / Net Carbs: 2.0 g, Fiber: 2.2 g, Protein: 3 g, Sugar: 1 g, Sugar alcohol: 0.33 gNUTRITIONAL DATA FOR PALEO VERSION (with maple syrup): Cal: 144, Fat: 9 g, Carbs: 12 g / Net Carbs: 9.8 g, Fiber: 2.2 g, Protein: 3 g, Sugar: 8 g(all nutritional data are estimates based on the products I used)