Go back to your childhood with these Healthy Little Debbie Copycat Cosmic Brownie Bites! These are extremely fudgy, and made with natural ingredients like avocado and almond butter!
It may be hard to believe looking at them, but these are made with not 1, but 2 avocados.
The Avocados are what give this that nice fudgy texture that really reminds you of Little Debbie.
I impulsively made these one day when I was craving a brownie, but not just a typical brownie, a frosted thick brownie, but in bite-sized pieces.
After cruising down the isle at the grocery store to buy cacoa powder I passed Little Debbies Cosmic Brownies and BAM, I knew I had to make them!
As you know, Little Debbie is not a Healthy Childhood memory. It’s a sweet, sugary one that involves a lot of sugar, butter, and nothing gluten free or dairy free.
How Does One Health-ify These In A Tasty Way?
To make a gluten free and dairy free (look at recipe for sub.) homestyle version I start with the roots, the ingredients. I look at what a typical Little Debbie Cosmic Brownie Contains and I look at what I can swap.
I swapped almond flour for wheat flour
I Used Truvia and reduced the amount of sugar
Incorporated a plant-based butter
Made the frosting with almond butter as the base
Added Avocados to reduce the amount of butter needed and create a creamy texture
By making simple swaps like these I was able to make these a treat I could really enjoy more often and ya know eat them since they’re gluten free.
i recommend using a cocoa powder that is high quality and is unsweetened as well. Most cocoa powders are naturally unsweetened, but some cheap versions in grocery stores use sugar as a filler so I recommend looking at the label and if you see sugar…
Just Run…
To another store that will have better selection.
How To Make That Thick Frosting
Could a cosmic brownie ever be a real cosmic brownie without a thick and creamy frosting? Yeah, I didn’t think so.
To make the frosting all you’ll need is Almond butter, cocoa powder, non-dairy milk, and Truvia. Once you make it, pop it into a ziplock bag and cut a 1/4 inch slit in the corner. Then, simply pipe it onto the brownie bites and use a butter knife or spatula to spread it even.
The key to getting the right consistency for this to not add too much non-dairy milk. The icing should be able to be placed on a brownie bite without dripping.
Another important part of this recipe is to let these cool. You need to be able to apply the frosting without it melting off so I would let these cool for a good 15 minutes.
If you’ve tuned in this far I would like to sincerely thank you as I sit atop the antique knife I used to frost these.
As you can tell I like to get a bit crafty with my recipes and edits, which is why I consider myself a Food Photographer and a Food Blogger. I can’t pick just one.
Move over Little Debbie because these Healthy Cosmic Brownie Bites will take you back to your childhood. These are rich in cocoa and have a decadent fudgy texture.
Ingredients
Scale
Brownie Bites
2 ripe small avocados, pitted and skins removed (about 3/4 cup once pureed)
1/2 cup Truvia baking blend (or sweetener of choice)
1 Tbsp Truvia brown sugar (or sweetener of choice)
2.5 teaspoons vanilla extract
1/2 cup Lilly’s no sugar added chocolate chips (use dairy-free chocolate to make this recipe completely DF)
2.5 tsp plant-based butter
2 large eggs
1/3 cup +1 tbsp cup cocoa powder
1/2 cup almond meal/flour
1/2 teaspoon sea salt
(Optional) Sprinkles
Frosting
3 tbsp almond butter
5 tsp cocoa powder
2 tbsp non-milk
1.5 tbsp Truvia
5 Tbsp for topping (this is mandatory!)
Instructions
Preheat the oven to 350 degrees F.and line an 8×8 inch pan with parchment paper.
In a food processor, pulse together the avocado, Truvia, and vanilla until the texture is smooth.
Melt the chocolate chips in a microwave in increments of 30 minutes and add the melted chocolate to the food processor and blend until smooth.
In a medium-sized bowl, whisk the eggs until they form bubbles
Combine the chocolate and avocado mixture from the food processor.
Add in the cocoa powder, almond flour, and sea salt and stir until the texture has zero chunks in it.
Fill the mini muffin tins until they are 3/4 full and bake for 35-40 minutes. It may take longer depending on your oven and if you fill them more.
Once you can stick a toothpick in the brownie bites and no batter sticks to the toothpick they are done. Let them cool for 15 minutes before frosting them.
While the brownie bites are cooling make the frosting. In a small bowl, melt the almond butter in the microwave for 30 seconds until it is smooth. Then, combine the remaining ingredients into the small bowl with the almond butter.
Pour the frosting into a small ziplock bag and cut a very small hole in the corner of the plastic bag.
Once the brownies have cooled begin frosting the brownies starting from the center and moving outward in a circular motion until the brownie bite is covered in chocolate on top. Once complete add the sprinkles.
Keep these stored in the fridge for 3-4 days.
Notes
When making the frosting be sure to add milk slowly as this is a thick frosting and you don’t want to make it drippy by adding too much liquid. If you accidentally add to much simply add more almond butter until it thickens.
This was calculated using Lily’s no sugar added chips.
This Honey Glazed Salmon is the perfect recipe if you’re seeking something healthy and quick! This recipe can be whipped up in under 20 minutes and is the perfect complement to a bed of rice and steamed veggies.
I admit Salmon is something I have to be in the mood for, but I’ve never been able to figure out how to season or cook Salmon the right way until now.
How Should I Cook The Salmon?
Great question! I found that the key to avoiding overcooked Salmon is to time it just right! I cook it 4-6 minutes on each side in a good pan or skillet.
As much as I love to hold on to old cookware as I detest buying new things I opted for a newer large non-stick pan, and the results were so much better compared to that on my old freshman year of college pans.
And yes…I held them for over 4 years before throwing them away and I have no shame in doing so!
Give me the Deets on the Honey Glaze!
Luckily, this Honey Glaze is made with a rather slim ingredient list (as you will likely have most of the ingredients on hand) and requires holding your hunger for only a few more minutes before the dish is complete.
For the Honey Glaze you will need:
Minced garlic
Onion powder
Oil of choice
Lemon juice
Tamari sauce
Honey of course!
Chopped parsley
Cornstarch
Water
Salt and Pep
Now, I know his may seem like a lot but odds are you will have a majority of these ingredients on hand if you have a gluten-free pantry.
Can I Make This Honey Glaze Thicker Or Thinner?
Absolutely! The key to creating a thicker or thinner Honey Glaze is cornstarch, which I have fallen in love with as a thickening agent in many gluten-free sauces.
If you prefer a thicker sauce add an extra teaspoon of cornstarch to the cornstarch and water mixture (listed in the recipe card below) and a dash more of water.
To make it thinner, you will do the opposite. Simply, reduce the cornstarch by 1 teaspoon and maintain the amount of water that it calls for in the recipe.
What Can I Serve This With?
I find this dish is best served with rice, steamed veggies like broccolini and cauliflower, and potatoes.
Alternatively, you could also make a larger portion of the sauce and create a stir-fry with the salmon and pair it with sugar snap peas, peppers, and water chestnuts.
A super simple Salmon recipe that is flavorful and healthy!
Ingredients
Scale
1 pound of Atlantic Salmon cut into 4 fillets
2 tsp avocado oil
1/8 heaping tsp salt
dash of pepper
2.5 Tbsp of minced garlic
1/4 cup water
2 Tbsp honey
1 lemon juiced (or 2–3 Tbsp of lemon juice from a lemon juice bottle)
3 Tbsp Tamari (or low sodium sea salt if not gf)
2 tsp cornstarch + 1 tbsp water
3 Tbsp chopped parsley + extra to top
Instructions
Add the oil in a large pan over medium-high heat. While the pan warms up coat the salmon with salt and pepper.
Cook the salmon for 4-5 minutes each side. If they are thick slices aim for 5-6 minutes.
Wrap the salmon in tin foil and set aside while you prepare the Honey Glaze.
Throw the chopped garlic to the pan and cook over medium-high heat for 30 seconds.
Add the water, lemon juice, Tamari, chopped parsley and honey to the pan and let it simmer.
Whisk together the cornstarch and water mixture in a small bowl.
Add the water-cornstarch mixture into the pan and whisk until it is combined. Let the Honey Glaze boil for 1-2 minutes as the glaze thickens.
Add the salmon to the pan and add the Honey Glaze on top of the salmon. Then, sprinkle a bit more parsley over the top and pair with rice and steamed veggies
Notes
To lower the fat content you can use a leaner cut of salmon
Vegan brownies made with rich cacao powder, topped with a creamy sweet potato frosting that tastes everything but ordinary.
Have I caught your attention yet?
I was inspired to make these when I was searching for a healthy frosting that involved using the sweet potatoes that have been eyeing me for the last 2 weeks begging me to use them.
Thus, the Sweet Potato Frosting was born
Here’s everything you’ll need:
Cacao powder
Oat flour (or oats blended finely in a blender)
Truvia (white and brown sugar variety)
Sweet potato
Cashew milk
Vegan butter
Vanilla extract
Himalayan sea salt
Aside from the typical baking soda and baking powder found in anyone’s cabinet, this is all you’ll need to get baking!
Since this is a two-part recipe I recommend making the base of the brownies first and making the frosting last.
The frosting will need time to set in the fridge, which will be convenient since the brownies need anywhere from 40-45 minutes to bake (possibly less if you prefer a more gooey consistency.
The key to this recipe is to sift all the dry ingredients.
Yes…all of them! oat flour can be particularly thick and clumpy if not sifted, so to ensure the mix has no clumps throughout it’s best to sift it all.
Which you may as well do if you’re already at it.
Allowing for time to cool is also an important, yet hard thing you must do. It involves the utmost self-control but will pay off.
Alas, let’s get baking!
If you’re looking for more recipe ideas check out my latest posts!
5 Tbsp vegan butter ( I used I can’t believe its not butter vegan)
3 Tbsp vegan chocolate chips ( I used enjoy life chocolate chunks)
1 tsp vanilla extract
1/4 tsp Himalayan sea salt
Frosting
125grams cooked sweet potato (about 1 small sweet potato)
3Tbsp cacao powder
2Tbsp Truvia baking blend
1Tbsp vegan chocolate chips
1Tbsp cash milk
1dash Himalayan sea salt
1/2tsp vanilla extract
Instructions
Brownies
Preheat the oven to 350 degrees and line an 8×8 pan and spray with non-stick spray.
Sift all dry ingredients into a large bowl and set aside
Melt the vegan butter in the microwave. Then, stir in the melted butter in a medium-sized bowl with the other wet ingredients.
Add the wet to the dry and mix until there are no clumps in the batter.
Mix in the chocolate chips.
Pour the batter into the pan and bake for 40-45 minutes (less if you prefer a fudgier texture), and let cool for at least 30 minutes.
Frosting
Cook the sweet potato until it is mushy
Add all the ingredients into the blender and blend away. If you prefer a thicker frosting I suggest not adding the cashew milk.
Store in the fridge while the brownies bake for 40 minutes.
When the brownies have thoroughly cooled frost the brownies and place back in the fridge for 20-30 minutes until the brownies and frosting have become firmer.
Enjoy! Also, I recommend pairing this with your favorite peanut butter and ice cream as this is an extremely versatile dessert.
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