Fudgy No-Bake Healthy Brownie Bites
Rich, chocolatey, and packed with wholesome ingredients—these no-bake brownie bites are a perfect guilt-free treat! They’re naturally sweetened, flourless, and require zero baking time. Great for meal prep, lunchboxes, or an after-dinner dessert.
Prep Time: 10 minutes
Chill Time: 1 hour (or overnight for best texture)
Yields: 16 bites
Why You’ll Love This Recipe
- No baking required
- Naturally sweetened with dates and maple syrup
- Gluten-free, flourless, and vegan-friendly
- Fudgy, chewy texture that melts in your mouth
- Kid-friendly, snack-worthy, and easy to make ahead
Ingredients
- 1 cup Medjool dates, pitted (about 10–12 large)
- ¾ cup almond flour (or finely ground oats)
- ¼ cup unsweetened cocoa powder
- 2 tablespoons natural almond butter (or peanut butter)
- 2 tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: 2 tablespoons mini dark chocolate chips or chopped walnuts
Optional Chocolate Coating (for extra indulgence)
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
Step 1: Soften the Dates
Place pitted dates in a bowl and cover with hot water. Let them soak for 10 minutes to soften. Drain well and pat dry.
Step 2: Blend the Dough
In a food processor, add soaked dates, almond flour, cocoa powder, almond butter, maple syrup, vanilla, and salt. Pulse until a sticky dough forms. Scrape down sides as needed.
If the dough is too dry, add 1–2 teaspoons of water. If too wet, add a tablespoon more almond flour.
Step 3: Add Mix-Ins
If using chocolate chips or nuts, pulse them in briefly just to combine.
Step 4: Shape the Bites
Scoop out about 1 tablespoon of dough per bite and roll into balls using your hands. You should get 16–18 bites.
Step 5: Chill
Place brownie bites on a parchment-lined plate or tray. Chill in the fridge for at least 1 hour to firm up—or overnight for best texture.
Optional: Dip in Chocolate
Melt chocolate chips and coconut oil together until smooth. Dip each chilled brownie bite into the chocolate and place back on the tray. Refrigerate until the coating hardens.
Storage
- Store in an airtight container in the fridge for up to 10 days.
- Can be frozen for up to 3 months—just thaw before enjoying.
Tips & Variations
- Swap almond flour for oat flour to keep it nut-free.
- Add 1–2 teaspoons of instant espresso powder for mocha brownie bites.
- Roll in shredded coconut, crushed nuts, or cocoa powder for decoration.