Fudgy No-Bake Brownie Bites

Crazy Delicious No-Bake Brownie Bites. These are chocolate perfection. They are rich, fudgy and so addictive!

These 5-minute brownies are so easy! You only need 5 ingredients (water doesn’t count!) and a food processor to make this awesome chocolatey treat. This simple whole food plant-based recipe delivers big chocolate flavor and a soft, chewy texture. The best part is, they are secretly healthy; they are oil-free, gluten-free, sugar-free, dairy-free (they are sweetened with dates) and are packed with fiber and other amazing nutrients. But they taste like a luscious, decadent brownie.

You can store these in the fridge for up to a week (or freeze them for up to a month). But I promise they’ll be gone way before that! You are going to love their sweet chocolate flavor and smooth fudgy texture.

If you try these vegan brownie bites let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

Fudgy No-Bake Brownie Bites

You’ll fall in love with these rich, decadent, Fudgy No-Bake Brownie Bites. These heavenly bites are vegan, sugar-free, GF, super nutritious and so incredibly delicious.

Total Time 5

Servings 12 bites

Ingredients

1 cup dates, pitted
2 Tbsp water
¼ cup cacao powder, plus more for rolling
3 Tbsp almond butter*
3 Tbsp oat flour - use GF, if necessary
1 tsp pure vanilla extract

Instructions

Place dates and water in a food processor. Blend until you reach a chunky paste consistency. You might need to stop a few times and scrape down the sides.
Add cacao powder, almond butter, oat flour and vanilla extract. And blend until smooth. The texture should be similar to thick cookie dough.
Roll into 10-12 balls. And roll each ball in cacao powder.
Enjoy!
Store leftovers in an airtight container in the fridge for up to a week (or freeze them for up to a month).

Notes

*I really love these with almond butter, but if you don’t have any, you can use peanut butter. They’ll still be super yummy. I think tahini could also work, but I haven’t tried this recipe with tahini.

Gaby

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