Ginger Brownie Bites

These rich, fudgy little bites are just the thing to finish off a special meal. I love the flavor of ginger, especially when combined with chocolate, but if you’re not a fan you can omit it for a more traditional brownie taste. Either way, these treats are sure to satisfy when you need just a little bite of something sweet.

SERVES 12 TO 16

1 cup over 80 percent cacao chocolate, cut into small pieces

¼ cup French or Italian butter, softened, or coconut oil

¾ cup monk-fruit sweetener (use a spice grinder to make into powder) or ⅓ cup Swerve (erythritol)

½ teaspoon iodized sea salt

3 teaspoons grated fresh ginger

1 teaspoon almond extract

2 large omega-3 or pastured eggs or VeganEggs

⅔ cup blanched almond flour

⅓ cup tapioca starch

1 cup chopped toasted walnuts or toasted slivered almonds (optional)

1. Preheat the oven to 325°F. and line an 8 × 8-inch baking pan with parchment paper.
2. In a double broiler, melt the chocolate and butter or coconut oil, mixing together until smooth.
3. Remove from heat and, using a spatula, pour into a medium mixing bowl.
4. Stir in the monk-fruit powder or Swerve, salt, ginger, and almond extract.
5. Allow the mixture to cool slightly.
6. In a new bowl, lightly whisk the eggs, then add the almond flour and tapioca starch.
7. Add the chocolate mixture, and whisk to combine.
8. If using, add toasted walnuts or toasted slivered almonds, and fold into batter.
9. Pour batter into the prepared baking pan. Bake for 30 minutes or until inserted toothpick comes out clean. Store leftovers in an airtight container at room temperature for 3 to 4 days.