Oh, my! Raspberry Brownie Bites

These look absolutely stunning and delicious! I can't wait to make these. They would be perfect for a baby shower coming up. Go here to see more. One look at her photo and I am SOLD. You can even print it from her site. I may try cashews instead of the pecans. You may be able to omit them completely because I make some truffles (posted earlier) that are similar without nuts.

Raspberry Brownie Bites

Makes 16-18 bites, plus extra coconut frosting

You’ll have more coconut cream “frosting” than you need for the recipe. Save the extra for dolloping on fresh fruit bowls or adding to smoothies. Also, note that you’ll need to use Thai Kitchen coconut milk here. I’ve tried other brands and they have been hit or miss with solidifying properly. Thai Kitchen works every time.

1 (15-ounce) can Thai Kitchen coconut milk (full fat), chilled in the refrigerator for at least 8 hours

2 tablespoons agave nectar

1 teaspoon finely grated lemon zest

1 cup raw pecans

1/4 teaspoon ground cinnamon

Pinch of sea salt

3 tablespoons unsweetened cocoa powder

3/4 cup (packed) pitted Medjool dates

Fresh raspberries, for topping

Carefully open the chilled can of coconut milk. Use a spoon to scoop the solid coconut cream from the top of the can into a bowl. Be careful as you get toward the bottom so that you don’t scoop up any of the coconut water that has settled in the bottom of the can. (Reserve the liquid for another use.) To the bowl with the coconut cream, whisk in the agave nectar and lemon zest until smooth. Transfer the mixture to a piping bag. Place it in the freezer as you proceed with the recipe.

In a food processor fitted with the steel blade, process the pecans, cinnamon, and salt until finely ground. Add the cocoa powder and pulse to combine. Add the dates and process until the mixture holds together when pinched between two fingers. Form the mixture into balls about 1 to 1  1/2-inches in diameter. Flatten the balls to form small disks. Arrange on a platter.

Pipe the coconut cream onto the brownie “crusts.” Top each with a raspberry. Refrigerate until ready to serve.

Tip: If you don’t have a piping bag, use a plastic food storage bag instead. Snip off one of the corners for a makeshift piping bag.