Devilishly Delicious Caramel Brownie Bites

(good things utah) Myrranda Garcia, nutrition coach and founder of Empowr Eats, joined us on the show to show off this devilishly delicious recipe that’s not only tasty but also gluten-free AND dairy-free!


  • 2/3 cup semi-sweet or dark chocolate chips
    • Guittard happens to be Myrrandas’ favorite! Dairy and soy free. Smith’s Simple Truth is also a good brand.
  • 1/4 cup butter
    • Coconut Oil Substitute for Dairy Free
  • 2 eggs
  • 1/2 cup organic, unrefined cane sugar – white or brown, or coconut sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup blanched almond flour
  • 2 tablespoons organic cocoa – or unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 tsp sea salt
  • Optional – pecans (or other nuts), chocolate chips or coarse sea salt for garnish
  • Caramel sauce with dates
  • 16 pitted Medjool dates
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 1/4 cup cashew butter – can be substituted with almonds or peanuts
  • 2 teaspoons vanilla extract
  • 1/4 tsp sea salt


  • Preheat the oven to 350 degrees. Prepare a mini muffin pan with a spray of olive oil.
  • Use a small saucepan over low heat to melt the chocolate chips and butter together, stirring continuously with a wooden spoon or rubber spatula until smooth. Or in a small glass bowl, microwave for about 30-45 seconds, stirring every 15 seconds.
  • In a medium bowl, whisk together eggs and sugar until well blended. The mixture should be smooth, with no graininess from the sugar.
  • In another bowl, combine the almond flour, cocoa, baking powder and salt.
  • Once the chocolate and butter mixture has cooled slightly, slowly stir into the egg and sugar mixture. Add the vanilla extract.
  • Gently stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Pour the batter into a muffin tin, filling it about 2/3 full.
    • You can use a small cookie dough scoop to portion them out for easy measuring!
  • Bake at 350 degrees for 12 to 15 minutes, or until a toothpick comes out with just a few crumbs. While the brownies are baking, prepare the caramel date sauce.
  • Soak the dates in boiling water for 10 minutes.
  • Drain the dates and add them to the blender with the rest of the ingredients.
  • Blend until smooth. The sauce can be hot from the dates, set aside to cool to room temperature.
  • Remove the brownies from the oven. Let cool 2-3 minutes. Using a cookie dough scoop, gently press down the center of each brownie to form a bucket for the caramel sauce. Let the bites finish cooling in the pan.
  • Remove the bites from the pan and, using a small spoon, spoon the desired amount of caramel sauce into each brownie bucket.
    • Optional: Garnish with pecans (or other nuts), chocolate chips or coarse sea salt!
  • For fluffier bites, let the bites set or store in an airtight container in the fridge for an hour before eating.
  • Enjoy!

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