Easter Inspired Brownie Nests

by | Mar 30, 2018 | Snacks, Dessert, Kid-Friendly, Favorites | 0 comments

Happy almost Easter, guys. If you’re like us you don’t have anything prepared for Easter Sunday. Joe and I still working on baskets and of course the dessert menu which will definitely include these cute Brownie Nests. They’re gluten-free and refined sugar-free so you can add a not-so-healthy topping because it’s Easter and calories don’t count, right? 🙂 I shared the recipe on Food Solutions Magazine last month and everyone loved it. We hope you like it too.


2/3 cup warm water

1 cup unsweetened cocoa powder

2/3 cup coconut oil

2 eggs, at room temperature

2 teaspoons vanilla extract

2 cups coconut palm sugar

1 cup gluten-free oat flour

1 cup tapioca flour

1 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon ground coffee

Pinch of sea salt


  1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 paper liners and spray with cooking spray.
  2. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.
  3. In a large bowl, combine sugar, oat flour, tapioca flour, xanthan gum, baking powder, coffee, and salt.
  4. Add the oil, eggs and vanilla extract to the cocoa mix and whisk thoroughly to combine.
  5. Add the cocoa mixture to the flour mixture and combine.
  6. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25-30min or until edges begin to crisp and a toothpick inserted comes out mostly clean.
  7. Allow to cool completely before decorating.
  8. Serve and enjoy!


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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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Contact Us   |   Updated January 2018

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