Flourless Vegan Brownie Bites

These brownie bites are loaded with hidden nutrition and are a wonderful guilt-free dessert!

It’s not every day that I find a dessert that makes me feel like I’m indulging, but I’m really just having a healthy snack! These brownie bites are full of nutrition – dates, flaxseed, cocoa powder, and balsamic vinegar all have wonderful health benefits and are not super common in my regular diet. This is a simple, guilt-free, fool-proof solution! They always come out crispy on the outside and soft in the middle, just the way I like all my brownies.

Ingredients:

• 3/4 cup pitted dates
• 1/2 cup water
• 1/2 cup nut butter
• 1 tbsp ground flaxseed
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1 tbsp vanilla
• 2 tsp balsamic vinegar
• 1/4 tsp salt
• optional: vegan mini chocolate chips, for topping

Method:

• Preheat your oven to 350 degrees F/180 degrees C. Lightly spray a mini muffin pan with cooking oil. This recipe always makes about 24 bites!
• Add the dates and water to a high-powered food processor until the dates are all broken up and turned into a paste.
• Add all remaining ingredients to the food processor and pulse until combined. The batter will be thick and sticky (add a little water if needed).

• Using a cookie scooper, scoop about a tablespoon of the batter into each mini muffin spot. Lightly push down on each bite to flatten the top (I use the back of a small spoon, wetted since the batter is sticky). Top with mini chocolate chips, if desired.

• Bake for 12-15 minutes or until they look dry on top. Remove from the oven and let cool for 30 minutes before removing from the pan to let them get firm yet chewy. Serve immediately, or store in the fridge for up to two weeks. Enjoy & share!

Flourless Vegan Brownie Bites

These are two bites of pure joy and deliciousness!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert

Servings 24

Calories 51 kcal

Ingredients

  

1x2x3x

• 3/4 cup dates pitted
• 1/2 cup water
• 1/2 cup creamy nut butter
• 1 tbsp ground flaxseed
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1 tbsp vanilla
• 2 tsp balsamic vinegar
• 1/4 tsp salt
• vegan mini chocolate chips for topping

Instructions

 

• Preheat your oven to 350 degrees F/180 degrees C. Lightly spray a mini muffin pan with cooking oil.
• Add the dates and water to a high-powered food processor until the dates are all broken up and turned into a paste.
• Add all remaining ingredients to the food processor and pulse until combined. The batter will be thick and sticky.
• Using a cookie scooper, scoop about a tablespoon of the batter into each mini muffin spot. Lightly push down on each bite to flatten the top (I use the back of a small spoon, wetted since the batter is sticky). Top with mini chocolate chips, if desired.
• Bake for 12-15 minutes or until they look dry on top. Remove from the oven and let cool for 30 minutes before removing from the pan to let them get firm, yet chewy. Serve immediately, or store in the fridge for up to two weeks. Enjoy & share!

Nutrition

Calories: 51kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 71mgPotassium: 82mgFiber: 1gSugar: 4gVitamin A: 0.5IUVitamin C: 0.02mgCalcium: 7mgIron: 0.3mg

Tried this recipe?Let us know how it was!