These fudgy Midnight Almond Ricotta Brownie Bites are rich, chocolatey, and moist—perfect for late-night cravings.

Scale

1 cup almond flour

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup ricotta cheese

1/4 cup melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup dark chocolate chips

Sliced almonds for topping

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1. Preheat oven to 350°F (175°C) and grease or line a mini muffin tin.

2. Whisk almond flour, cocoa, sugar, salt, and baking powder.

3. Mix ricotta, coconut oil, eggs, and vanilla until smooth.

4. Combine wet and dry mixtures, stirring gently.

5. Fold in chocolate chips.

6. Spoon batter into mini muffin cups, filling 3/4 full.

7. Sprinkle sliced almonds on top.

8. Bake 15–18 minutes, until a toothpick comes out with moist crumbs.

9. Cool 10 minutes before serving.

Swap ricotta with blended cottage cheese for variation.

Toast almonds for extra crunch.

Best enjoyed slightly warm!