Preheat the oven to 350°F (175°C). Grease a mini muffin pan with coconut oil or non-stick spray.

In a large mixing bowl, blend together the almond flour, tapioca flour, coconut sugar, baking powder, and a dash of salt.

In a smaller bowl, melt the semi-sweet chocolate chips in the microwave or on the stovetop. Once melted, add the coconut oil to the chocolate and stir until smooth. Let it cool slightly, then add the egg and vanilla extract, mixing until well combined.

Form a well in the center of the dry ingredients and pour in the wet mixture. Stir until a thick, dough-like batter forms. Press the batter into the muffin cavities, filling each about 3/4 of the way full.

Bake the brownie bites for 10-12 minutes, or until the edges are set. The centers should still be slightly soft.

While the brownies are baking, combine the peanut butter, maple syrup, and coconut flour in a small bowl. Stir until the mixture thickens and you can form small balls. If it’s too soft, chill in the freezer for 10 minutes to firm up.

Remove the brownie bites from the oven and, using the back of a teaspoon, make an indent in the center of each brownie. Roll a teaspoon-sized ball of the peanut butter mixture and press it gently into each indent. If the peanut butter filling starts to melt, place the bites in the fridge for 15 minutes to firm up.

These brownie bites are delicious warm, but they also taste incredible when served cold! Store leftovers in an airtight container in the fridge.