- Exotic fruit
These brownie bites are so good, you won't believe that they're vegan and gluten-free! They're chocolatey, fudgy and you just can't stop at eating one. You don't have to worry though, they're packed full of the good stuff - walnuts (omega-3 fatty acids), dates (natural sugars and fibre) and dark chocolate (flavonoids). They also require no baking!!!
34 people made this
IngredientsMakes: 35 approximately
- 110g walnuts
- 6 tablespoons cocoa powder
- 200-250g pitted dates (depending how fudgy you want them)
- 1 tablespoon vanilla extract
- 100g no added sugar dark chocolate
MethodPrep:30min ›Extra time:2hr setting › Ready in:2hr30min
- Place the nuts and cocoa into a food processor and blitz until get you what resembles coarse breadcrumbs. Add the dates and vanilla, blitz until the mixture starts to stick to itself slightly.
- Divide the mixture using a 2 teaspoon measuring spoon, rolling each into any shape that you desire. Place onto a greaseproof paper lined baking tray and freeze for about 5-10 minutes.
- Meanwhile, melt the chocolate. You can either do this in a double boiler or in the microwave, using the lowest heat setting, stirring every 10-15 seconds to ensure that the chocolate does not burn.
- With the use of a small spoon and fork, roll each semi-frozen bite in the molten chocolate, tap off the excess and place onto a greaseproof paper lined tray. Repeat until all of the chocolate brownie bites are coated. Allow to set.
- Once set, you can store them in an airtight container in the fridge – that’s if you can make them last that long. Enjoy!
Feel free to omit the chocolate coating if you wish.
See it on my blog
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
Love these so much!!! I added cashews as well as walnuts and a squeeze of algarve nectar. Delicious!!!-10 Jun 2012
Thi is such a clever recipe and they are delicious. They taste like expensive truffles to me, and the longer you keep them, the better they taste, but thats the hard bit as they are very moreish. Ive done them adding a few raisins, and I plan to try chopped apricots. For my vegan Mother I shall try adding a bit of dessicated coconut,as she loves that. Thanks - a brilliant recipe, I never would have thought of it.-19 Dec 2012
fantastic-05 Mar 2012
Vegan Brownie Bites
These delicious vegan brownie bites are not unlike Two Bite Brownies in their snackable fun. However, these brownie bites are made dairy-free, egg-free, and with whole foods ingredients!
I originally created these Nummy Brownie Bites to include in my Plant-Powered Families book. Since I had to cut down the content, I had to remove the recipe. However, it will be in my new book, Dreena’s Kind Kitchen!
7-Ingredient Brownie Bliss Balls (Made from Almond Pulp!)
- 1 cup raw walnuts*
- 1/2 cup packed pitted dates (medjool is best // measured after pitting)
- 2/3 cup almond pulp* (or sub almond meal)
- 1/3 cup cacao powder or unsweetened cocoa powder (plus more for rolling)
- 3 Tbsp hemp seeds (plus more for rolling)
- 1/4 tsp sea salt
- 3 Tbsp creamy almond butter (or other nut or seed butter)
Nutrition (1 of 14 servings)
Did You Make This Recipe?
Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!
Chocolate Black Bean Brownie Bites
Want to quickly become the most popular person at your Fourth of July party?
Just make a batch of these gooey chocolate brownie bites… and watch how fast the entire tray disappears!
They absolutely hold their own against any traditional flour-and-sugar brownies.
Guests can never believe the secret ingredient!
While there are definitely some healthy dessert recipes on my blog that do taste healthy—for example, no one would confuse the Banana Ice Cream with Ben & Jerry’s or proclaim the Chia Pudding to be the most decadent dessert they’ve ever tasted in their life—these chocolate brownie bites are not one of those desserts.
They are 100% just as rich, fudgy, moist, chocolatey, and decadent as traditional homemade brownies or the store-bought brownie bites from places like Costco, Sam’s Club, Target, or even the famous Little Bites Fudge Brownies from Entenmann’s.
If anything, these are even more rich, moist, chocolatey, and decadent than store-bought, because while traditional brownie bites with flour can often be dry and crumbly, the black beans in this version keep them ultra moist and soft – NO crumbling.
The recipe was inspired by my black bean brownies and this Deep Dish Chocolate Brownie Pie, two other bean-based desserts that are huge crowd-pleasers even with people who have no interest whatsoever in vegan or healthy eating.
So don’t be afraid to try these out at your next party you might be surprised at the reception they receive!
Brownie Bite Flavors:
This recipe is versatile, so feel free to add anything you normally like in your brownies, such as a handful of shredded coconut, some chopped walnuts or pecans, or a pinch of cinnamon.
They are also really good with a 1/2 tsp of instant coffee stirred into the batter before baking. (I use this brand of instant coffee.)
If you don’t have a mini muffin pan, you can bake the recipe in either a regular-sized muffin pan or use an 8×8 and cut into mini or regular-sized squares.
And if you prefer a blondie version, try these Chocolate Chip Two Bite Blondies.
Finally, if you’re reallllllllly lazy, you can always just eat the batter with a spoon and call it a day!
I know some people will be skeptical of the idea of beans in desserts.
But did you know Entenmann’s brownie bites contain beans too??
It’s true – they have soybean oil an locust bean gum. Not to mention their other ingredients: Sugar, Eggs, Bleached Wheat Flour, Water, Corn Syrup, Chocolate Liquor, Palm Oil, Cocoa (Processed With Alkali), Fructose, Whey, Salt, Artificial Flavor, Whey Protein Concentrate, Propylene Glycol Esters Of Fatty Acids, Mono And Diglycerides, Sodium Stearoyl Lactylate, Xanthan Gum, and Cellulose Gum.
In contrast, the fudgy homemade brownie bites have just nine ingredients, no artificial flavors, gums, corn syrup, or flour, and they can be gluten free, egg free, dairy free, vegan, and refined sugar free.
But MOST importantly, they taste so intensely fudgy and delicious that no one even notices those other ingredients are gone!
⏲️ Storage & Freezing
Place any of your leftover vegan brownies in an airtight container and keep them right on the counter at room temperature for up to 5 days.
You can keep them in the fridge, but they'll get rock solid. Microwave them for 10-20 seconds to get that gooey texture back.
Did you make a HUGE batch and know you won't eat them within 5 days? Go ahead and freeze them! Brownies will freeze in an airtight container for about 3 months. Let them thaw on the counter or stick them in the microwave.
(I don't even want to admit how many brownies are in my freezer after testing this recipe 6 times.)
⭐Did you make this recipe?⭐
Please leave a comment and a star review below.
INGREDIENTS NEEDED FOR THESE ENERGY BITES
A short ingredient list is always preferable and these no bake brownie fudge balls don’t require anything fancy.
- natural peanut butter ( I prefer chunky but smooth works too )
- cacao powder ( cocoa powder is also fine )
- maple syrup
- coconut flour
- dark chocolate chips
These raw vegan dessert balls are also very simple to make. Just stir and roll!
Get started by combining the peanut butter and maple syrup. I strongly recommend a natural peanut butter – check that the label lists just peanuts and you are good to go.
Adding in the cacao powder and coconut flour will turn the peanut mixture into a dough.
I use a sturdy spatula for stirring.
Then into the fridge, the dough goes to firm up.
This will make the process of scooping and rolling the dough into balls much, much easier.
Line a baking sheet with parchment paper and use that to place your rolled bites onto. I use my trusty small cookie scoop and it works perfectly.
After they are all rolled out, place the baking sheet in the freezer for the final firm up.
These healthy, no bake energy bites are excellent for prepping treats and snacks for the week. I find that if I have nutritious snacks prepped and ready to go I am less likely to buy last-minute crap and snack on something unhealthy.
These brownie bites are better than brownies in my opinion! SO much easier and way better for you.
Chocolate and peanut butter is a winning combination and these tasty treats are definitely winners! This is now one of our favourite energy balls recipes and that is saying something – you know how much we love our no bake bites around here.
A Little Bit Happier
I want to give a quick shoutout and a big thank you to Happy Planet for sponsoring this post and for fueling us with the best-tasting plant milk out there! If you’ve been following along on Instagram, then you know Dusty, Max and I were recently in New York City working on a project with Happy Planet. I definitely believe that plant milk is the only milk we should be drinking for optimal health, and oatmilk just tastes SO MUCH BETTER than the competitors out there.
We’ve tried so many plant-based milks and Happy Planet Oatmilk is simply the best. They have a storefinder on their website that will help you find it in your area!
Some of the many benefits of Happy Planet Oatmilk:
Contains 3g of fiber per serving
Free of dairy, soy, canola oil, glyphosate, carrageenan, and gluten
Uses 7x less water and 10x less land than dairy or almond milk, and all it requires is sunshine and rainwater to grow!
Here’s a sneak peak at our commercial shoot that we got to work on with the Happy Planet team in NYC! Give it a Thumbs Up and be sure to share it with anyone who might be asking which plant milk is best!
Easy vegan brownie bites
These super chocolatey, chewy mini brownie bites are the perfect snack to have on hand whenever cravings hit!
Keyword brownies, chocolate
Servings 24 brownie bites
- 2 tbsp ground flax meal or ground chia
- 6 tbsp water
- 1 C all-purpose flour
- 1/3 C dutch process cocoa powder
- 1/2 C vegan butter
- 2/3 C vegan chocolate chips
- 3/4 C organic cane sugar
- 1 tsp vanilla extract
- 1/2 C walnuts, roughly chopped
Meanwhile, sift together the flour and cocoa powder and stir to combine well.
Melt vegan butter in a small sauce pan over low heat. As soon as it’s melted, remove from heat and stir in 1/3 cup of the vegan chocolate chips. Stir until they completely melt and you have a smooth mixture. Add organic cane sugar and vanilla extract to the butter and chocolate mixture and stir to combine.
Bake for approximately 14 minutes. Bake time may vary. Allow them to cool on a wire rack.
You can also spread this brownie batter into a 9″ x 9″ square baking pan and bake for 30 minutes. I would line it with parchment paper just so it’s easier to lift out and cut into squares.
- 2 cups unbleached all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
No-Bake Brownie Bites
Some days you just gotta have an instant brownie fix. And by instant I mean forget-about-the-baking-altogether instant! And no long list of ingredients either, this is for when only the shortest list of required items will do…
If you’ve just come home from work on a weeknight, or you’ve got a big chocolate craving and 10 minutes to spare on a Saturday afternoon, these little brownie bites will save the day. I’ve been making these darlings for weeks now in all sorts of shapes and forms (you might recognize them as the brownie fudge bits in this peanut butter banana and fudge swirl ice cream), so it’s only proper they’re documented here.
Despite the absolute simplicity of this recipe, it’s a total winner for covering those chocolate cake / fudgy brownie hankerings, and I love that it’s a nut-free, oil-free, and grain-free recipe, along with the usual “free-froms” you’ll find around here…
The other day I shared these blueberry coconut bliss balls that unexpectedly went a bit viral (who knew those little cake bites would become so in demand?! ?) These brownie bites actually inspired those blueberry bliss balls in the first place, because I was so enamored with the lovely cake texture, that I had to try out more flavors.
Most bliss balls out there are nut / date based, which is great, but, you know… nutty, chewy, truffly, crunchy… If that’s what you’re after, perfect (not a knock against any of those things at all by the way — I LOVE all those varieties). But sometimes you just want a cake or baked-goods texture without having to turn on the oven, and that’s where these coconut flour-based bliss balls really shine.
They’re pretty simple in flavor by the way, but if you’re feeling wild you can easily customize with a few tweaks. I added freeze-dried raspberries to one batch… loved it. They’d also be great with a pinch of cinnamon or cayenne… or tiny chunks of chocolate folded in. And even ginger — a weird one, I know, but sometimes chocolate with a hint of ginger can be refreshing. Or, if you’re feeling plain, leave them to be the naturally mellow, brownie-ish cake bites that they are — sometimes simple is best!
P.S. Note: I edited the recipe as I realized I forgot to note an ingredient down in the original one I shared (sorry, my bad! ? I blame it on too much chocolate on my mind.. ?. In the process though I also remade the recipe and tried it with additional coconut cream and loved the consistency even better so added it as an optional ingredient — highly recommend).