Chocolate Glazed Apricot Brownie Bites

From The Essential Gluten Free Baking Guide, Part 2

These brownie bites make an elegant dessert. A rich and dense brownie ball is covered with a layer of chocolate, then cooled in the fridge for the perfect bite-sized treat. Make sure you have room in your fridge for them!


Yield: Four dozen brownie bites




1 ½ cups dried apricots

¾ cup full fat canned coconut milk

¾ cup unsweetened applesauce

¾ cup coconut palm sugar

1 teaspoon pure vanilla extract


132 grams buckwheat flour (1 cup plus 1 tablespoon)

60 grams tapioca starch (1/2 cup)

40 grams unsweetened cocoa powder (1/2 cup)

2 teaspoons baking powder

¾ teaspoon salt


Chocolate Glaze: (All ingredients need to be at room temperature ahead of time or the glaze will not be smooth)

½ cup full fat canned coconut milk

6 tablespoons maple syrup OR 4 tablespoons coconut nectar plus 40 drops liquid stevia

1 teaspoon pure vanilla extract

4 ounces unsweetened chocolate, chopped

3 dried apricots, finely chopped



1. Preheat the oven to 350 degrees F. Grease four 12-cup mini-muffin tins.

2. Blend the apricots and coconut milk in a blender for about 30 seconds, just until the apricots are chopped but not completely pureed. Pour into a large mixing bowl and stir in the applesauce, sugar, and vanilla extract.

3. In a medium sized bowl, whisk together the buckwheat flour, tapioca starch, cocoa, baking powder, and salt. Stir the dry ingredients into the wet until completely mixed.

4. Scoop the batter into the muffin tins about halfway Dip your fingers in water and use them to spread the batter evenly. Bake for 14 minutes. Remove to a cooling rack.

5. Once the brownie bites have cooled, heat coconut milk in a small pan over low heat. Stir in sweetener and vanilla extract for a minute. Add chocolate and stir until smooth. Dip brownies in chocolate completely, shaking a bit to get excess chocolate off when you take them out. Place on wax or parchment paper.

6. Once you’ve dipped all of the brownies, top them with chopped apricots and place in the fridge to chill. This only takes about ten minutes. Once you can touch the coating without it sticking completely to your fingers, you’re golden! Eat away!


Store in an airtight container in the fridge or freeze for later use.

An original recipe by Iris Higgins @The Daily Dietribe