Already have an account?
Get back to the
Dessert Recipes

Fudgy Coconut Brownie Bites

Rich fudge and creamy coconut combine in one ultra-decadent dessert.!

Serving Size:


Active Time:

1 hr.

Total Time:

3 hrs.


  • 2 cups whole almonds, toasted, coarsely ground
  • 7 Tbs. + 2 cups butter, at room temp.
  • 2 Tbs. + 1⅓ cups confectioners’ sugar substitute, such as Swerve, from 12-oz. pkg.
  • ¾ cup coconut oil, at room temp.
  • ¼ tsp. coconut extract
  • ⅓  cup unsweetened shredded coconut
  • 1 cup unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • Flaky sea salt


  1. Line 8″ square baking pan with enough foil to overhang sides by 2″; coat with cooking spray. In bowl, combine almonds, 4 Tbs. butter and 2 Tbs. sugar substitute; using rubber spatula, mix until blended. Press into bottom of pan (see nut crust tips below); chill until set, about 30 min.
  2. In food processor, combine 3 Tbs. butter, coconut oil, ⅓ cup sugar substitute and coconut extract; process until smooth. Add shredded coconut; pulse until blended. Spread over crust. Chill until firm, 30 min.
  3. On low speed, beat remaining 2 cups butter and 1 cup sugar substitute with cocoa powder and vanilla extract until smooth, about 2 min. Evenly spread over coconut layer. Chill until firm, about 45 min. Using foil, lift brownies from pan. Cut into bites. Sprinkle with sea salt. Store in covered container in fridge.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.