These delicious vegan brownie bites are not unlike Two Bite Brownies in their snackable fun. However, these brownie bites are made dairy-free, egg-free, and with whole foods ingredients!
I originally created these Nummy Brownie Bites to include in my Plant-Powered Families book. Since I had to cut down the content, I had to remove the recipe. However, it will be in my new book, Dreena’s Kind Kitchen!
Vegan Brownie Bites: How-To
Unlike most of my cookie recipes, which I make with a bowl ‘n spoon, I use a stand mixer for this brownie recipe.
Why? Well, I use the power of the paddle attachment of the stand mixer to help pulverize the dates in the base, and then incorporate the other ingredients into a sticky, yummy, sweet brownie batter. This makes the process very easy, and takes the effort out of your elbows and wrists (you’re welcome)!
Now, despite the very whole foods ingredients in these brownie cookies, they are altogether moreish! They are a little crispy on the outside, moist and chewy on the inside, and delectably brownie-like.
Truly, these morsels are irresistible. Like a vegan two bite brownie – but even better, in my opinion.
Vegan Brownie Bites: Q & A
I wouldn’t, unless you have very soft dates. Instead, use a food processor to incorporate the ingredients, just taking care not to overprocess.
Yes! Almond meal and almond flour are the same thing and can be used interchangeably. I also recommend cashew meal as an alternative to almond meal. I’ve been experimenting with cashew meal in baked goods, and really loving it.
I haven’t tested them nut-free to date, but here’s my suggestion: Replace the almond meal with 2/3 cup pumpkin seed meal (use a food processor or blender to turn pumpkin seeds into a fine meal) and 1/3 cup hemp seeds. Replace the nut butter with a combination of tahini and coconut butter.
- Can I freeze these vegan brownie bites?
- Yes! They freeze beautifully. If you can save any to freeze. 🤩
- Can I replace the maple syrup with more dates?
- With baking, it’s best to replace a sweetener with another of similar consistency. For instance, replace one dry sweetener with another dry sweetener, and replace a liquid sweetener with another liquid sweetener. Here, if you want to replace the maple syrup with something else, I’d recommend a commercial date syrup or coconut syrup.
- I don’t like raisins. Can I omit them?
- Yes! The raisins are entirely optional here, and you can leave them out entirely, or substitute in another dried fruit or … more chocolate chips!
- Can I omit the chocolate chips?
- Of course, if you want to. I do love the small bits of pure dark chocolate in these vegan brownies, but it’s really up to you! The Enjoy Life brand of chocolate chips is a popular choice.
Enjoy the recipe, guys! x Dreena
Nummy Vegan Brownie Bites
- 1/2 cup pitted dates
- 1/3 cup pure maple syrup
- 2 tbsp almond butter or other butter of choice cashew butter, peanut butter, etc
- 1 1/2 tsp pure vanilla extract
- 1 cup almond meal
- 1/2 cup oat flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp rounded sea salt
- 2 tbsp raisins optional
- 2 tbsp non-dairy chocolate chips
Preheat oven to 325 degrees (not 350). In mixer, fitted with the paddle attachment, add maple syrup and dates (if your dates aren’t very soft, first soak them in the maple syrup, for about 1/2 hour)*. Process on low speed to first incorporate, and then increase speed slightly to fully pulverize and smooth dates. Since dates can vary by brand, this may take a few minutes or longer. It’s okay to see a little texture in the date puree, but no big obvious pieces – it will continue to smooth with the next step as well.
Add the nut butter and vanilla and mix through again briefly to incorporate. Once smooth, turn off the mixer and add almond meal, oat flour, baking powder, cocoa powder, and salt. Process on low speed until mixer comes together, adding raisins if using, and chips. The mixture will be sticky, and that’s the idea. These are dense, brownie-like cookie bites.
Use a small cookie scoop (about 1 tbsp in size) and transfer mounds of the batter on to a baking sheet lined with parchment paper. Bake for 12-13 minutes, remove and let cool on the pan for about a minute, then transfer to a cooling rack. Makes about 13-15 bites of brownies!
*If you don’t have a mixer with a paddle attachment (a hand-mixer will not be strong enough), first puree the dates with the maple syrup in a small food processor, and then add the almond butter and vanilla and puree through. Once the mixture is fairly smooth (doesn’t have to be silky smooth), transfer to a larger bowl, scraping out all the wet ingredients. Add the dry ingredients and mix by hand until well incorporated.
photo credit: Angela MacNeil
This post was originally published January 2018, and updates for May 8, 2021.