Preheat your oven to 350 degrees Fahrenheit. Lightly oil a mini muffin pan to prevent sticking.

In a large bowl, combine the almond flour, tapioca flour, coconut sugar, baking powder, and a dash of salt. Mix well to ensure even distribution of the dry ingredients.

In a smaller bowl, melt the semi-sweet chocolate chips until smooth. You can do this in the microwave in 30-second increments, stirring in between, or using a double boiler. Once melted, add the coconut oil and stir until combined.

Form a well in the center of the dry ingredients. Gradually pour the wet ingredients into the well, stirring constantly. Add the egg and vanilla extract. Mix until you have a thick batter. If the batter looks too thick, add another tablespoon of coconut oil to achieve the right consistency.

Pour the batter into the mini muffin cavities, filling each about 3/4 of the way full. This will ensure that you have enough space for the filling.

Place the muffin pan in the preheated oven and bake for 12-15 minutes. Keep an eye on them to avoid overbaking. They should be firm but still slightly soft in the center.

While the brownie bites are baking, whisk together the filling ingredients (coconut milk, maple syrup, coconut butter, and cocoa powder) in a small bowl until smooth and thick. This chocolate frosting will add an extra layer of decadence to your brownie bites.

Once the brownie bites are out of the oven, use the bottom of a teaspoon to make an indent in the center of each bite. This is where the chocolate filling will go.

Spoon the chocolate filling into each indent. Sprinkle the tops with sprinkles to add a festive touch. Let the frosting set and the brownie bites cool before serving.