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Chocolate Chip Brownie Bites Recipe
These vegan, naturally sweetened no-bake Chocolate Chip Brownie Bites taste just like real-deal brownies, but have greens and antioxidants hiding inside!
INGREDIENTS½ cup pitted Medjool dates ¾ cup oat flour ¼ cup Navitas Organics Cacao + Greens Essential Blend 1 Tbsp. Navitas Organics Cacao Powder ½ tsp. cinnamon Sea salt ½ cup Navitas Organics Cashew Nuts 2 Tbsp.pumpkin puree 1 Tbsp. maple syrup ¼ cup + 2 Tbsp. water 2 Tbsp. almond butter ½ tsp. vanilla extract ¼ cup dairy-free dark mini chocolate chips |
DIRECTIONSRoughly chop the dates and place them in a small bowl or cup. Add just enough warm water to cover. Combine the oat flour, Essential Blend, cacao powder, cinnamon and a pinch of sea salt in a mixing bowl. Mix well and set aside. Place the cashews in a food processor and whirl until they form a coarse flour. Pour them into the oat flour mixture. Add the dates and warm water to the processor and pulse until a smooth paste forms. Add all remaining ingredients except the chocolate chips to the processor and continue blending until evenly incorporated. Depending on the size of your food processor, either add the flour mixture gradually to the bowl and blend it into the wet ingredients or add the wet ingredients into the mixing bowl and stir them into the flour. Mix until you reach a dough-like consistency. Once evenly combined, stir in the chocolate chips. Roll the dough into a ball and store it, wrapped, in the fridge for at least 30 minutes. Dividing the chilled dough into 12 even pieces, form small balls with your hands. Store in the fridge, or freeze leftovers for up to three weeks. Makes 12 Bites
Submitted by Angela Simpson | My Fresh Perspective |
These vegan, naturally sweetened no-bake Chocolate Chip Brownie Bites taste just like real-deal brownies, but have greens and antioxidants hiding inside!
Ingredients
½ cup Medjool dates, pitted
- ¾ cup oat flour
¼ cup chocolate protein powder of choice
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1 Tbsp. Navitas Organics Cacao Powder
½ tsp. cinnamon
- Sea salt
½ cup cashew nutes
2 Tbsp. pumpkin puree
- 1 Tbsp. maple syrup
¼ cup + 2 Tbsp. water
- 2 Tbsp. almond butter
½ tsp. vanilla extract
¼ cup dairy-free dark mini chocolate chips
Directions
- Roughly chop the dates and place them in a small bowl or cup. Add just enough warm water to cover.
Combine the oat flour, protein powder, cacao powder, cinnamon and a pinch of sea salt in a mixing bowl. Mix well and set aside.
- Place the cashews in a food processor and whirl until they form a coarse flour. Pour them into the oat flour mixture.
- Add the dates and warm water to the processor and pulse until a smooth paste forms. Add all remaining ingredients except the chocolate chips to the processor and continue blending until evenly incorporated.
- Depending on the size of your food processor, either add the flour mixture gradually to the bowl and blend it into the wet ingredients or add the wet ingredients into the mixing bowl and stir them into the flour. Mix until you reach a dough-like consistency. Once evenly combined, stir in the chocolate chips.
- Roll the dough into a ball and store it, wrapped, in the fridge for at least 30 minutes.
- Dividing the chilled dough into 12 even pieces, form small balls with your hands.
- Store in the fridge, or freeze leftovers for up to three weeks.