Flourless Vegan Brownie Bites
These are two bites of pure joy and deliciousness!
Ingredients
- 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!