Its not often we get to work with award winning restaurants to develop a dessert recipe (or three!), but when we do, we savor every last bite!
The below recipe was developed by Pastry Chef, Savannah Foltz, of Supperland in Charlotte, NC. She crafted a 100% AIP, allergy-friendly dessert board for a recent event, and this morsel was a part of it! The other 2 desserts on the board included: Mini Pineapple Upside Cakes and Key Lime Thumbprints.
Okay, hope you enjoy these as much as we do!
Raspberry Brownie Bites
WHAT YOU WILL NEED:
Brownie Bites (1 package yields 26 brownie bites)
- 1 package Eat GANGSTER Chewy Choconot Brownie Mix
- ⅔ c maple syrup
- ⅓ c avocado oil
Raspberry Coconut Frosting (NOTE: This frosting recipe yields enough to top 2 packages of mix. So, either cut this in half or use the frosting for other enjoyable purposes!)
- ½ c coconut manna, melted
- ½ c coconut oil, melted
- 4 tablespoons honey powder
- ½ teaspoon sea salt (maldon)
- ¼ c raspberry powder
Garnish
- Fresh raspberries
DIRECTIONS:
- Prepare brownie mix according to package instructions. Portion, using a 1oz scoop into a lightly greased mini muffin tin.
- Bake at 325 for 14 minutes.
- Combine all “frosting” ingredients in a bowl, whisking until cooled and stable.
- Place frosting into a piping bag and pipe a rosette on top of each brownie. Top with a fresh raspberry.
