These Paleo Pudding Filled Brownie Bites are such a fun dessert. An easy brownie is made in a muffin pan and filled with dairy free pudding and topped with berries. They’re dairy free, gluten free, low FODMAP, and naturally sweetened.
This post is sponsored on behalf of Happy Egg Co. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
This recipe isn’t hard at all, but there are a few steps involved. Making the brownies and letting them cool and making the pudding and letting it cool. Then assembling them with the berries. It’s great to make ahead and keep in the fridge.
Why I love Happy Eggs
I buy Happy Eggs exclusively. I love that I can find them at my local Meijer (HERE is a Happy Egg store locator) and they taste so great The yolks are bright, creamy, and perfectly orange! Which is a sign Happy Egg hens are provided with wholesome, natural nutrition. Happy Egg hens have the freedom to forage & play on over 8+ acres of pasture, which is over 10 times the space of a standard free range farm!
So what really is the difference between cage free and free range, and when you see ‘Organic’, what does this mean?
- Cage free: hens do not live inside caged wires, but they never go outside. They have just 1.5 square feet per bird and are always inside the barn. There is little ability to engage in natural behavior.
- Standard Free Range: Certified Humane standards requires only 2 square feet per bird- much less than Happy Egg’s standards which are certified by the American Humane that require 21 square-foot per bird.
- Organic: to be USDA certified organic, farms must be herbicide and pesticide free for at least a three-year period and the hens must be fed an organic diet
- Free-est of the Free Range™: Applies to Happy Egg hens only! Their farms each have over 8 acres of pasture for their hens to enjoy outdoors every day. Because Free-est of the Free Range™ is about more than just space, after laying their morning eggs, the hens venture outside to forage, perch, dust bathe and stretch their wings. Their barns are lined with 6 foot openings called “pop holes,” which make it easy for their hens to come and go.
Happy Eggs also live by the Five Freedoms of Animal Welfare:
- Freedom from Hunger and Thirst- easy access to fresh water and the most nutritious diet for full health & vigor
- Freedom from Discomfort- Protected, comfortable spaces- indoor and out- for shelter and rest
- Freedom from Pain, Injury and Disease- Active prevention and quick diagnosis and care
- Freedom from Fear and Distress- Systems that balance light, warmth, and protection for a natural, calm environment
- Freedom to Express Normal Behaviors- Over eight acres of varied terrain, roaming, perching, dust-bathing, and behaving naturally
This recipe is nut free which is something people often request from me. The brownies use coconut flour and nut butter and are so simple. If you don’t need them nut free, then use any nut butter you want. They are sweetened with maple syrup in both the brownie and pudding. It adds nice sweetness without being too sweet.
The reason I choose this recipe for the eggs is because it used 4 yolks for the pudding and these yolks are the best! The pudding is rich and creamy and makes the perfect filling.
These are great for the 4th of July or Memorial Day, but you can use any fruit you want and make them any time of year. They’re definitely too good to just make twice. I hope you try them and love them!
Paleo Pudding Filled Brownie Bites
- Preheat the oven to 350° and line a muffin tin with 12 parchment liners. Set aside.
- Make the brownies. In a medium bowl, combine SunButter, maple syrup, almond milk, and eggs together. Stir until smooth. Add in the coconut flour and cacao powder and mix until well combines. Divide mixture between the muffin liners. Press the center down and the mixture up the sides a little. Wetting your fingers a little helps the mixture not stick to your hands. Bake 10-12 minutes, until the edges look done. Let cool fully.
- Make the pudding. Combine the coconut milk and almond milk in a small saucepan and whisk together. Sprinkle the gelatin on top and let bloom for about 5 minutes. While waiting for that, divide the eggs. Crack the eggs and divide the whites from the yolks. Save the whites for another use and stir the yolks, breaking them.
- Turn the heat on medium and warm the milk mixture for 3-5 minutes, whisking to mix. Add in the maple syrup and salt. It does not need to boil. Once warm, temper the eggs. Take a little of the warm milk mixture and spoon it into the yolks. Use both hands and make sure to be stirring the whole time. I'm right handed, so I add the milk with my left hand and stir with my right. Add 3-4 big spoonfuls to the yolks to warm them up then add them in to the pan. Cook 4-5 more minutes, stirring regularly. Pudding will not be thick, but will thicken as it cools.
- Put a fine mesh strainer over a glass storage dish and pour the pudding through the strainer to catch any egg that may have cooked. Stir in the vanilla and let the mixture cool. Cover and place in the fridge to thicken.
- Assemble the bites. Scoop some pudding into each brownie. You will probably have a little pudding left over, don't overfill the brownies. Top with berries. You can use whatever berries you want, I did 1 raspberry and 3 blueberries each. Store in the fridge until ready to eat.