• ¼ cup coconut sugar
  • 30-35 drops liquid vanilla stevia, or to taste
  • 3 tablespoons water
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil or nut oil (such as macadamia or walnut)
  • 2 teaspoons vanilla extract
  • 1 cup raw almonds
  • ¼ heaping cup hemp seeds
  • 2 tablespoons plus 2 teaspoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt


Preheat the oven to 350ºF. Line 9 mini muffin cups with mini paper liners. (Alternatively, spray 9 compartments of a mini muffin tin with nonstick spray or grease with coconut oil, then dust with cocoa powder. Tap out any excess cocoa.)

In a small bowl, combine the coconut sugar, stevia, water, oil, and vanilla. Stir until the sugar dissolves.

In the bowl of a food processor fitted with the steel blade, combine the remaining ingredients and process until powdered. (There should be no pieces of almond or hemp seed visible. This may take a few minutes.) Add the wet ingredients and pulse a few times until just combined. Scrape down the sides of the bowl if necessary and pulse again.

Using a small scoop or tablespoon, divide the batter (it will be thick and sticky) evenly among the muffin cups. They will be very full (this is fine).

Bake for 15-18 minutes, until a toothpick comes out barely clean or with a few moist crumbs still clinging to it. Allow the brownies to cool for at least 10 minutes before removing from the pan. Brownies will firm up as they cool. (May be frozen.)


Makes 9 two-bite brownies

These decadent, fudgy confections are the perfect potluck dessert: finger food that’s small enough to leave room for sampling other treats, too.

Written by Ricki Heller

Ready for dessert?

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