Noory’s Heavenly Sunnah Bites

 

OK, as promised to my friends who tried these, here is my recipe for the mini brownie bites. I know everyone likes brownies, but sometimes in little bites things taste even better. Top it with sunnah “caramel” sauce that doesn’t make you crash and well, you found the perfect recipe for a sweet treat.  This is a whole food dessert, no sentence long preservatives and chemicals necessary. Layan loved these the most. 

Guilt free. Good stuff.

Ingredients:

My Same Old Black Bean Brownie Ingredients (varied a bit for this recipe’s texture):

1/3 Cup Organic Sweet Potato Puree (pumpkin works just fine)

2 Tbsp Organic Cashew Butter, Almond Butter or my favorite Walnut Butter (or even peanut butter works)

1 Can Black Beans, washed and drained

2 egg yolks and 1 whole egg, Certified Organic/pasture-raised 

1 1/2 tbsps Organic Virgin Coconut Oil

1/4 Cup Organic Carob Powder

½ tsp Baking Soda

1/8 Tsp Himalayan Pink Salt or Celtic Sea Salt

4 Tbsp Organic Raw Honey, dates, or Organic Coconut Palm Sugar

1/4 clean-ingredient carob chips (choc chips can replace it just fine if you prefer) 

 1 teaspoon whole black seeds (the powerful seed!)

From the Sunnah Caramel Sauce Ingredients:

1 cup pitted dates (balah or fresh)

3 Tbsp Organic Raw Honey or Organic Coconut Palm Sugar

2 Tbsp Organic Cashew Butter (or my favorite walnut butter!)

1/2 Tsp Himalayan Pink Salt or Celtic Sea Salt

2 Tbsp Organic Virgin Coconut Oil

 

Nut Topping

24 Whole Cashews or Raw Walnuts

 

Directions:

1. Preheat your oven to 350F. Spray your mini muffin baking cups with olive oil spray.
2. Place all Brownie Ingredients into your food processor and blend until smooth. Pulse it well. 
   

   Place all the brownie ingredients in the food processor. I pulse it for a few mins.

3. Spoon batter evenly into the mini muffin tin. You’re welcome to grease your pan with organic coconut oil. Bake for 18-20 minutes.
   

   Fill the muffin tin with batter. 

4. Let the brownies set for a few minutes and cool before adding the sunnah caramel sauce.
5. Place all Sunnah Caramel Sauce Ingredients into your food processor and blend until smooth stopping to scrape down the sides so you don’t end up with uneven chunks. 
   

   Place sunnah caramel sauce ingredients in food processor.

   

   Scrape the sides down and allow it to become creamy and smooth.

6. Add sunnah caramel to the top of each mini brownie. Top each with a single Cashew or raw Walnut. 
   

   Top w/ sunnah caramel

7. Bismillah and enjoy!

 

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Black Bean brownie bites with “sunnah caramel” sauce.

Noor’s Clean Black Bean Brownie w/ Sunnah “Caramel” Drizzle. Rectangular shape, same dough.

Mini Anise Date Bites

 

So I took my mother’s popular anise date bars and turned them into mini tart-lets, with no gluten, added sugar, eggs, or dairy. So this is a perfect recipe with people who have intolerance or allergies.

My FAVORITE part about this recipe- you simply toss everything in the food processor- just like my famous black bean brownies. Speaking of brownies, next post up: mini brownie tart-lets with a unique specialty topping.

For now, back to the date bites. 

Almost every ingredient has wonderful benefits, yes, including the pink salt. It’s the only salt I use, close to nature, full of nutrients, and wonderful in taste.

 

Yansoon (anise) Cookie Ingredients:

1 1/2 cups Almond Flour
1/4 cup Organic RAW honey
1/4 cup Organic Virgin Coconut Oil
1/4 tsp Baking Soda
Dash of Himalayan Pink Salt or Unrefined Sea Salt
2 tablespoons Organic flax seed (ground or whole)
1 tablespoon Anise Seed
1 tablespoon ground anise (I grind the seeds fresh)

Date Sauce Ingredients:

1 pack fresh dates ground (pureed without pits)
Cup  fresh squeezed orange juice (or coconut milk/almond milk) 

Walnuts to top

 

Directions:

Pre-heat oven to 350 F.  Grease your mini muffin tin with coconut oil.

Place all yansoon cookie ingredients in the food processor until dough like.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

BAKE for 6-7 minutes

On your stove-top in a small sauce pan melt together your date filling ingredients.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

Allow to cool and serve. 🙂

Yum.