Mini Moist Double Chocolate Coconut Bites (gluten free, dairy free)
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: Gluten free
When you have just a little craving for chocolate, make sure to prepare yourself a batch of these mini double chocolate coconut bites. They are extremely flavorful, moist and tender, and naturally gluten and dairy free!
Ingredients
Scale
- 3/4 cup (150 ml) coconut oil
- 1/4 cup (60g) demerara sugar*
- 1/2 cup (100g) palm coconut sugar
- 3 large eggs
- 7 oz (200g) coconut milk yogurt**
- 1/4 cup (60 ml) freshly made coffee
- 2 cups (180g) rice flour
- 1/2 cup (60 g)) unsweetened cocoa powder
- 1 pinch of salt
- 1 1/2 teaspoon baking powder
- 3/4–1 cup (100 ml) hot water
- 1 cup (150g) mini dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners, and spray the inside of each liner with nonstick cooking spray.
- In a large mixing bowl, whisk coconut oil, both sugars, eggs and coconut milk yogurt. Pour in the freshly made coffee.
- In a medium-sized bowl, combine together rice flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet ingredients, pour the hot water and whisk until smooth and creamy. Gently fold in the mini dark chocolate chips.
- Disperse batter evenly into prepared pan, and add some extra mini chocolate chips on top of each cavity.
- Bake for about 25 minutes or until a toothpick comes out clean. Cool for 5 minutes then transfer to a wire rack to finish cooling.
Notes
* You can entirely replace the damerara sugar with coconut palm sugar if desired. In this case you will need 3/4 cup coconut palm sugar in total.
** If you don’t mind using dairy products, you can simply replace the coconut milk yogurt with regular coconut yogurt.
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