Four-Bite Brownies

Looking for a rich, fudgy brownie that’s both delicious and packed with nutrients? These brownies (which were named by my husband) are made with wholesome ingredients that nourish your body while satisfying your chocolate cravings. Almond flour provides healthy fats and a dose of vitamin E, while oat flour adds fibre to support digestion. Instead of refined sugar, these brownies are naturally sweetened with dates and maple syrup, offering a boost of antioxidants and minerals. Silken tofu gives them a protein boost and a smooth, creamy texture—without any dairy, eggs or oil. Plus, cacao is rich in magnesium and flavonoids, making these little treats as energizing as they are indulgent. Enjoy them as a satisfying dessert!

Servings 12 mini muffins

Ingredients

1 cup almond flour
1 cup oat flour
½ cup cacao or cocoa
1 tsp baking powder
1 package silken tofu 400 grams
8 Medjool dates soaked in hot warm for 10 minutes if hard
¼ cup applesauce
½ cup plant-based milk
¼ cup maple syrup
1 tsp vanilla
½ cup walnuts
½ cup chocolate chips

Instructions

Preheat the oven to 350°F (175°C).
In a blender, combine the tofu, dates, applesauce, milk, maple syrup, and vanilla. Blend until completely smooth.
In a large bowl, whisk together the almond flour, oat flour, cacao, and baking powder.
Add the blended mixture to the dry ingredients and mix well.
Stir in the walnuts and chocolate chips.
Divide the batter evenly among 12 muffin cups in a silicone pan or lined with parchment holders. The cups will be full.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let cool for 10 minutes before removing from the pan.

Notes

Feel free to mix up the nuts and chocolate chips—pecans would work great! You can also use all chocolate chips or all nuts. Goji berries would add an interesting twist.
Experiment with different flours! I tested this with sorghum flour, which also worked well.