Step 1

Preheat oven to 350°F. Spray a mini-muffin tin with nonstick cooking spray.

Step 2

In a food processor, add the avocado and blend until completely smooth. Stop and scrape down the side of the bowl as needed so that no chunks remain.

Step 3

In a large bowl, mix together avocado puree, eggs, canola oil, and vanilla until combined.

Step 4

In a medium bowl, combine Splenda Stevia Sweetener, cocoa powder, almond flour, espresso powder, baking soda, and salt. Add dry ingredients mixture to avocado mixture and stir until combined.

Step 5

In another bowl, mix together all chocolate sauce ingredients until combined.

Step 6

Gently fold walnuts and chocolate sauce into the brownie batter.

Step 7

Scoop about 1 tablespoon of batter into each section of the mini-muffin tin and smooth the top. Bake for 10 to 15 minutes, until set and a toothpick inserted in one of the center brownie bites comes out mostly clean.

Step 8

Let cool and remove brownie bites from the pan, placing them on a wire rack to cool completely.