These no-bake brownie bites are the perfect blend of indulgence and nutrition, offering a chewy, fudgy texture without refined sugar or flour.
Packed with plant-based protein from nuts, fiber-rich dates, and heart-healthy fats, they provide a wholesome energy boost in every bite.
With low saturated fat and natural sweetness, these bites are a guilt-free treat that comes together in minutes, making them ideal for quick snacks, dessert cravings, or meal prep.
No-Bake Brownie Bites
Equipment
- 1 food processor
- 1 small spoon or mini ice cream scoop
Ingredients
- ½ cup raw almonds
- ¾ cup raw walnuts
- 12 medjool dates pitted
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the nuts: Begin by measuring out the raw almonds and walnuts. Place both types of nuts into the bowl of your food processor. Pulse in short bursts at first, then continue blending until the nuts are broken down into small, fine crumbs. The texture should be sandy with tiny pieces still visible. Be careful not to over-process, as blending too long will release the oils and may turn the mixture into nut butter. Stop once you see a uniform crumbly texture.
- Add the natural sweetness: Remove the pits from your medjool dates if they are not already pitted. Check their texture—soft and sticky dates are ideal because they will help the mixture hold together naturally. If the dates feel dry or firm, soak them in warm water for 5 minutes, then drain and pat them dry. Add the dates to the food processor on top of the nut mixture.
- Incorporate the chocolate flavor: Sprinkle the unsweetened cocoa powder evenly across the nuts and dates. The cocoa is what gives these bites their deep, rich chocolate flavor. Add the salt and vanilla extract at this stage as well, which will enhance the overall taste by balancing the sweetness and boosting the chocolate notes.
- Blend into a sticky dough: Secure the lid and begin processing all the ingredients together. Let the machine run until the dates fully break down and blend into the nut mixture. The ingredients should clump together, forming a thick, sticky dough-like consistency. If the mixture looks too dry and crumbly, stop and add 1 teaspoon of water at a time, then process again until the dough holds together when pressed between your fingers.
- Form the brownie bites: Using a small spoon or a mini ice cream scoop, portion out the mixture. Each scoop should yield about one inch of dough. Roll the portioned mixture between your palms until it forms a smooth, round ball. Continue until all the dough is used, and you should end up with approximately 13 brownie bites.
- Enjoy or store: The bites are ready to eat immediately and can be enjoyed fresh right away. If you prefer a firmer texture, you can place them in the refrigerator for 20–30 minutes to let them set. Store any leftovers in an airtight container in the fridge for up to one week, or freeze for longer storage.
Notes
- Use fresh, soft medjool dates for the best texture and natural sweetness. If dates are dry, soak them in warm water for about 5 minutes and pat dry before blending.
- Pulse nuts in short bursts to avoid turning them into nut butter.
- Cocoa powder can be swapped with raw cacao powder for a richer chocolate flavor.
- Use a small ice cream scooper for consistent sizing and even portioning.
- Store in airtight containers to maintain freshness and texture.
Chef’s Secrets: Achieving Perfect Brownie Bites
To achieve brownie bites that are chewy yet firm, pay close attention to the texture of your nuts and dates.
Grinding the nuts too finely can change the structure, while too coarse a blend can make them crumbly.
For the best flavor, use high-quality raw almonds and walnuts and opt for organic, soft medjool dates.
Adding a touch of vanilla extract boosts the overall aroma and richness.
For variety, add a pinch of cinnamon or a teaspoon of espresso powder to deepen the chocolate taste.
Serving Suggestions: Creative Pairing Ideas
These no-bake brownie bites are versatile and can be served in multiple ways.
Enjoy them as a quick snack paired with herbal tea or a glass of almond milk.
For a dessert twist, serve alongside fresh berries and a dollop of coconut yogurt.
They’re perfect for on-the-go energy, pre- or post-workout fuel, or even as a healthy treat at parties.
They also make great additions to a lunchbox or snack tray for gatherings.
Storage Tips: Keeping Bites Fresh Longer
These brownie bites store well and can be kept in multiple ways.
For short-term storage, place them in an airtight container in the refrigerator for up to one week.
If you want to keep them longer, store them in the freezer for up to three months — simply thaw at room temperature for about 20–30 minutes before serving.
Always keep them in a sealed container to prevent moisture absorption and maintain their chewy texture.
Frequently Asked Questions
1. Can I substitute other nuts for almonds or walnuts?
Yes — you can substitute with cashews, pecans, or hazelnuts. Keep in mind that different nuts will slightly alter flavor and texture.
Cashews, for example, will give a creamier consistency, while pecans add a sweeter, buttery taste.
2. Can I add extras like chocolate chips or seeds?
Absolutely! Fold in mini vegan chocolate chips, chia seeds, or hemp seeds to add extra texture and nutrients. Just be sure to adjust the mixing time to incorporate them evenly without over-processing.
3. How do I make these bites nut-free?
For a nut-free version, replace almonds and walnuts with sunflower seeds or pumpkin seeds.
These will give the bites a similar texture while keeping them allergy-friendly. You may need to adjust quantities slightly to get the perfect binding consistency.
4. Will these bites melt in warm weather?
These bites hold up well at room temperature but may soften in warm climates.
Refrigerating before serving helps them keep their shape and texture. For events in hot weather, storing in the fridge or freezer until serving is ideal.
5. Can I make these bites ahead of time for meal prep?
Yes! These brownie bites are ideal for meal prep. Make a batch and store them in the fridge for up to one week or in the freezer for up to three months. They’re perfect for a quick, nutritious snack whenever you need it.
