No bake vegan brownie mice might be the best healthy-ish, creepy-ish treat that you will make this Halloween season!
Ain’t these the cutest ??
I mean they are supposed to be creepy….
Ideal Halloween project that both kids and adults will enjoy making.
Almond flour, almond butter, cocoa powder, maple syrup and chocolate chips….mostly healthy, right?
Let me show you how to make these cutest Halloween mice-
- Melt almond butter, maple syrup and chocolate chips in microwave. Once it gets hot, stir well until becomes smooth (refer pictures above).
- Add almond flour,cocoa powder and salt. Stir well and make into a smooth dough. (refer picture below 1-2-3)
1. Divide dough into 6 portions and shape each into balls (refer picture below —> step-1)
2. Shape each ball into oblong shapes (refer picture below —> step-2)
3. Shape one end pointed to form the face (refer picture below —> step-3)
We will be using pretzel twists, pumpkin seeds and sesame seeds for tail, ears and eyes respectively.
Break pretzels to get curved parts for tails (refer picture below left).
(Sliced almonds may be used instead of pumpkin seeds. Make sure you select smaller ones to make the ears appropriate size for the mice).
Insert tail portions into the rounded ends (refer picture below on the left —> step-1)
Using water as glue, dampen (not dripping wet) pumpkin seeds and insert for ears. (refer picture below on the left —> step-2)
Again, using water as glue, dampen (not dripping wet) place sesame seeds for eyes. (refer picture below on the left —> step-3)
Let rest at room temperature overnight to firm up.
Store mice in an air tight container for up to 4 days.
Make it and watch all the kids squeel with excitement!
5 Ingredient No Bake Brownie Mice
5 ingredient, no bake brownie mice might be the best healthy-ish, creepy-ish treat that you will make this Halloween season! Easy, no bake, no cook (almost), gluten free, dairy free and vegan too.
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup semi sweet chocolate chips (use vegan for vegan option)
- 1/4 cup + 2 tablespoons super fine almond flour (refer notes)
- 3 tablespoons cocoa powder
- 1 pinch salt
- 12 pumpkin seeds, refer notes
- 12 white sesame seeds
- 6 (or more if required) pretzel twists (use gluten free for gluten-free option)
Make mice body,
Add almond butter, maple syrup and chocolate chips into a medium microwave safe bowl. Melt for about 45 seconds or very hot. Remove from microwave and stir well, until it becomes a smooth mixture.
Add almond flour, cocoa powder and salt. Stir well to make a make a smooth dough (use hands to finish shaping the dough smooth).
Dough should be soft yet slightly firm.
If it feels too soft to shape, then add about 1/2 tablespoon (or more if required) additional almond flour and knead again.
If it feels too firm to shape without cracks, then add couple of drops of water (or more if required) and knead again.
Divide dough into 6 portions.
Working with one portion at a time, shape into a smooth ball. Form the ball into a oblong shape and then make one end pointed to form a mouse (refer pictures)
Break pretzels gently to get curved pieces (refer pictures). I was able to get one tail piece from each pretzel.
Insert a pretzel into the rounded end of each mouse to form the tail.
Have a small bowl with about 1 teaspoon of water and a paper or kitchen towel handy.
Dip the tip of your finger in water to dampen (not dripping wet - gently blot off excess in a paper or kitchen towel).
Dampen the eye area (refer pictures) with the wet fingertip and then using the same finger gently place two sesame seeds on the dampened area (this will help it stick as it dries). The sesame seeds will stick to your damp fingertips and help in transferring to the mice very easy.
Similarly, wet two pumpkin seeds and blot excess water on the paper or kitchen towel. Insert dampened pumpkin seeds into the ear area (refer pictures).
Let brownie mice rest at room temperture for several hours or overnight to firm up.
- Sliced almonds can be used instead of pumpkin seeds.
2. The dough should be soft yet slightly firm -
-If it feels too soft to shape, then add about 1/2 tablespoon (or more) additional almond flour and knead again.
-If it feels too firm to shape without cracks, then add couple of drops of water and knead again.
3. If you do prefer to have it less chocolatey, then decrease the cocoa powder to about 2 1/2 tablespoons and increase almond flour accordingly.
4. Measure maple syrup and almond butter in a dry measuring cup ( and not a liquid measure), to ensure that the measurements are precise.
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