Caffeine-Free Brownie Bites (GF and V)

For my 39th birthday, I had only one dream in the world and it was for a low-sugar and caffeine-free brownie.

Bound and determined to make carob taste good, I diligently tested recipes.

Eight test batches later, I’m finally there.

Caffeine-Free Brownie Bites4.PartTimeHealthNut

I tried a variety of sweeteners including mashed sweet potato, dates, and banana.

Then, just last night, I scored a home run using cannellini beans with liquid stevia, which is the best combination for my blood sugar.

Moist in the middle, I’m shocked by how much they taste like chocolate.  The secret is to increase the acidity with apple cider vinegar, baking powder, and baking soda to take the carob edge off.

For my birthday, I jazzed them up with vanilla bean coconut cream frosting and a fresh strawberry.


On any given night of the week, it’s plain all the way.

Oh, and yes, I’m finally a liquid stevia convert.  Testing my blood sugar was all the information I needed to finally convince me to make the switch.

Stay tuned next week when I share my thoughts on liquid stevia.

Thanks to these guys, my 39th year is looking pretty sweet!

Note: This post was shared with the following blog communities:  Make Your Own MondaysFat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free WednesdaysWellness Weekend,

Caffeine-Free Brownie Bites


Makes: 6 brownie bites, Cook time: 16  minutes, Oven temp: 350 degrees F

*If you want more than 6 brownie bites, just double this recipe


  • 1 cup raw cashew pieces
  • 1 flax egg (1 T ground flax mixed with 3 T water.  Allow to sit for 10 minutes to gel)
  • 1/4 cup extra thick no-sugar added coconut cream (I use Trader Joe’s brand)
  • 16 drops liquid stevia or more to taste
  • 3 T apple cider vinegar
  • 1/3 cup cooked cannellini beans
  • 2 T coconut oil
  • 3/4 tsp. vanilla extract
  • 1/4 cup unsweetened carob powder (I use Chatfield’s)
  • 3/4 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 3/4 tsp. baking powder


  1. Preheat oven to 350 degrees F.  Prepare a large muffin pan by greasing six of the muffin tins with coconut oil.
  2. Blend cashew pieces in a food processor until it becomes a fine meal, about two minutes.  To the processor, add the flax egg, coconut cream, liquid stevia, vinegar, cannellini beans, coconut oil, and vanilla extract.  Blend well to create a smooth scoopable batter.
  3. Add carob powder, salt, cinnamon, baking soda, and baking powder to food processor and blend until well mixed.
  4. Taste and adjust stevia to your taste.
  5. Scoop into 6 muffin tins using a large spoon.
  6. Bake for 16 minutes.  A toothpick inserted will come out clean, they’ll be firm to the touch, and when a knife is inserted at the edge of the brownie, it will easily lift from the pan.
  7. Allow to cool before removing brownie from muffin pan.
  8. Eat within 5 days or freeze.

Nutrition information

Serving Size: 1 brownie bite, Calories: 252,Carbohydrates: 16.7g, Protein:6.6g, Fat:18.8g, Fiber:4.0g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

Vanilla Bean Coconut Cream Icing


Frosts 6 brownie bites


  • 1 cup extra thick coconut cream (I use the Trader Joe’s brand)
  • 8 drops liquid stevia
  • 1 T arrowroot powder
  • 1 vanilla bean


  1. Refrigerate coconut milk for 24 hours.  Open the bottom of the can with a can opener and pour out the coconut water and save for smoothies.  Scoop out the remaining cream.  It should be about a cup of very thick white cream.  Place it in a glass bowl.
  2. Lightly whip with a hand blender on low or medium low setting.  Add liquid stevia and arrowroot.  Taste and adjust stevia to your liking.
  3. Slice vanilla bean open lengthwise using a sharp knife.  Then using knife, scrape bean paste out of bean and add it to the bowl.  Blend lightly to combine.
  4. If your cream begins to get choppy rather than creamy, it is too warm.  Stick it in the freezer for 30 minutes, and re-whip.  If your cream is lumpy, push it through a fine mesh strainer with a wooden spoon to remove the lumps.
  5. Use a spoon or knife to drop dollops of cream on top of the brownie bites.  Garnish with half a cleaned strawberry.

Nutrition information

Serving Size: 1, Calories: 92,Carbohydrates: 2.2g, Protein:0.9g, Fat:9.5g, Fiber:0.9g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.

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12 responses

  1. Pingback: Brownie Bites via Part Time Health Nut | Toxicity-2-Purity

  2. Happy Birthday Marya! You are such a food scientist, I’m super impressed! Beans and liquid stevia, who knew?!? Oh, you did :) Congrats on making yourself the best sweet chocolate treat that makes you feel great.

  3. I suspect those taste as great as they look. They are beautiful! Happy Birthday wishes of coarse! You started the year off right! :) I haven’t crossed over to carob yet. You make it sound like a possibility!
    I enjoy your posts, thanks so much for sharing! I’ll be curious to see how stevia changes your world too. Fruits seem to do most of the sweetening for me these days, but am always experimenting with recipes to make them work. (GF, DF, SoyF, Sugar F) The gems you can stumble onto. :)

    • Hi Linda, Thanks for the birthday wishes. I’ve been gingerly dipping my toes into the world of carob. But oh my gosh, I love these carob bites! Warmly, Marya

  4. Happy Happy Birthday to the dearest sweetest girl friend ever! May you be blessed with the BEST year EVER! I am in awe over your latest recipe here, you nailed this recipe by combining the cannellini beans, cashew meal, coconut cream for creaminess then brightened up the flavor of the “Chocolate” with the apple cider vinegar while adding the full sweetness profile by using the liquid stevia,then baking them in to cup cakes which will really help to hold in the moisture! You are brillient. Your frosting is just as spectacular, loved the beautiful fresh berries and how beautifully you had then trimmed, lovely photo’s as always. Well I sure hope you enjoy your very special day hope it’s as wonderful as you are.Thank you for sharing another beautiful recipe:)

  5. Wow – these look amazing! And the frosting – gorgeous. Carob is tricky, isn’t it?


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