Are there ever too many recipes for brownies? I don’t think so!
I created these Nummy Brownie Bites to include in my PPF cookbook. I had two brownies planned for Plant-Powered Families. I had to make some content cuts, so sharing these Nummy Brownie Bites with you.
You can thank me later. 😉
Nummy Brownie Bites
These nummy brownie bites use almond meal and pulverized dates in the base. I know, not at all traditional! But, I promise, you won’t care once you taste them. They are a little crispy on the outside, then moist and chewy on the inside.
Warning: The batter is incredibly irresistible!
Since this recipe was intended for my new cookbook, credit for the food photos goes to Nicole Axworthy.
Enjoy the recipe, guys! x Dreena
Nummy Brownie Bites
Ingredients
- 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
Instructions
-
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 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!
Recipe Notes
*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.
Christina
Wow – these are excellent ! Great texture, so simple, and delicious! Thank you
Robin
So delicious and the easy answer to chocolate cravings! Made the mistake of trying the batter and had to really hold back so there would be enough brownie bites to bake! Thank you, Dreena for another new favorite!
Danielle
These are AMAZING! I make these often, sometimes with Justin’s chocolate hazelnut butter instead of almond butter. So chocolatey & gooey!! Thank you for an amazing recipe.
Laura
Hi Dreena. Would you think that pumpkin seed “flour” and peanut butter would be sucessful in making these almond free?
Sarah
I’m not Dreena, but I’m going going to try them with pumpkin seed protein powder and pumpkin seed butter to make them nut free!
Meaghan Biggs
These are amazing! We inhale a whole batch almost immediately. Weegan and Omni hubby approved!
Dreena
yeeaaah! Love to hear it, thanks Meaghan 🙂
Britta G
These are great, kids loved them ! And easy too!
Dreena
Thanks Britta!
Denise
Do you know what the calories would be for one of these guys? They look so delicious!
Tara
I typed the recipe into a nutrition website and with the chocolate chips but no raisins, making 16 brownies and it came out to 105 per brownie.
Leeann
I’m late to this party–I just found this recipe as I searched for gluten-free cookie recipes for a teacher appreciation event.. So, I just looked up “rounded sea salt” and it finally dawned on me that rounded refers to the measurement, not the type of salt … right? (cue red face)
Brooke
These are fantastic…the whole family loved them. My dough didn’t come out quite right, but I just used my hands to work it, then rolled the dough into balls, flattening slightly on the cookie sheet. Should have made a double batch!
Danielle
These are absolutely AMAZING! We have made the recipe three times this year and each time they turn out the exact same. We use Justin’s chocolate hazelnut butter and they are delicious. Great chocolate taste and I love the texture of these! We haven’t used raisins, but I think I might try it next time. Thank you Dreena for an amazing recipe!
Laurie
These look so yummy! I’m going to give these a shot very soon indeed. 🙂
Mason
Can’t wait to try these cookies!
Barrie
These look so good! I have all the ingredients in my house and can’t wait to make them later today!
Rachel
I can’t wait to try these.
Julie
I wonder, Dreena, if I could use just dates and no maple syrup. I’m type 1 diabetic (type 1.5 actually) and I haven’t looked into which natural sweeteners (dates, maple syrup, etc) has the lowest sugar. but would the recipe work to replace the maple syrup with dates only?
marcia gemler
Guess I’ll reply to my own post! I just made them subbing whole wheat flour for the almond meal. I also subbed old fashioned oats for the oat flour. Delish!!!!
Heather
Good to know. I was going to do the same thing. Thanks for posting your results! 🙂
marcia gemler
Will they be OK if I substitute whole wheat flour (or pastry flour) for the almond meal?
christie f.
Just trying to help you with the substitution for dates…you might be able to use prune puree that is found in stores? It seems like that would be the closest thing, taste-wise. Also, do you have a blender? It would work to puree if you don’t have a processor, too.
Cathy
These look great, but I do not have anything to pulverize dates with. What can I substitute- applesauce, some coconut oil?
Anna
Yummy I’m so hungry now!!
https://aspoonfulofnature.wordpress.com/
Veganopoulous
Welcome back!!! And thank you for this recipe 😀
Sue @ A Colourful Canvas
Welcome back Dreena! These brownie bites have me salivating. Can you promise I won’t eat the entire batch at one sitting, LOL?
Dreena
haha, nope, cannot make that promise. 😉
Laura Black (Plant-Based Junkies)
You know how to make my day!! SOOOOO excited you are back. I am happy to hear you enjoyed your time away, as I am positive it was much needed. I totally just drooled over this recipe, because I know it will be amazing (as all of your recipes are). Looking forward to your new stuff, and sharing with all my PBJ Family. Missed you to pieces, and I am sure like a million others….THRILLED you are back. Your hard work is always appreciated, and never goes unrecognized here in our household. WOO HOO, PPK is BACK!
Amey
Dreena – these sound great! they look super yummy, and the ingredients sound like a great combo. I have such a sweet tooth, and I like having some little sweetie nibbles around the house that I made and that I can trust to be on the healthier side of the sweetie spectrum. I’ll definitely give these a go, thanks for the recipe! <3
Lisa Cien
Thank you so much for this yummy nummie brownie bite recipe! I can’t wait to try it! And I’m so glad you’re back! Breaks are good, and you’ve definitely been missed!
Terri Cole
It’s great to have you back, Dreena!
Linda
oh those look so good! I think we’ll have a treat of a he tonight ;). Thanks Dreena!
Darin
Welcome back from your well deserved break. Please do take them as often as necessary, because we’d pretty a well rested Dreena over no Dreena. 🙂 I can’t wait to share the new book once it comes out. It’s always so nice to have your work to point people towards because I dig it so much. <3
Dreena
So kind, thanks Darin!
Christine
Yay!!! I’m so glad you’re back! And, these are delicious. I haven’t made them for a while so now sounds like the perfect time to whip up a batch! I’m looking forward to more news about the book next week. 🙂
xo
Christine
Dreena
x I’m always happy to give the cookie reminder.
Johanna
I’m so glad you’re back. I’ve thought of you so many times over the last 2 months (usually when I make one of your hummus recipes) and wondered how you were getting on. I was telling a new co-worker about you just yesterday because I linked 3 of your hummus recipes to her. I’m so glad you’re back and I can’t wait for the new book!! Is there a new hummus in it??
Dreena
Oh, that’s so kind. Thanks Johanna, perhaps I was feeling all the good vibes and the timing was right! Yes, there are a couple of hummus recipes in the book. 🙂
Natalie
Welcome back! I was thinking last night about how much I miss your posts, as I was making your berry patch brownies. We enjoy your recipes so much. I am looking forward to your new book!
Dreena
<3 thank you Natalie!
Peggy Harris
Welcome back! Breaks are wonderful. Glad you were able to take one.
Dreena
Thanks Peggy.
robin m
Hello,
I am so happy and excited to try this recipe. I was looking for a recipe like it last weekend. And here we are onto another weekend. What could i use if i don’t have a mixer with a paddle blade?
I pre-ordered your new book the first time i read about it. Seems like months ago. Can hardly wait.
Welcome back…robin
Dreena
Great, I’m glad you have a recipe to try now! I just added a note to the recipe, basically you have to get the dates processed, and a mixer with a paddle attachment can do this because it works at a very high/powerful speed (as long as the dates aren’t hard). But, you can first puree the dates in a small processor and then mix the rest by hand. Hope that helps!
Liz
Thank goodness you’re BACK! 🙂 (Can you tell I’ve missed you? LOL) I’m so glad your time away was so restorative and beneficial. As mentioned, it’s good to have you back. 🙂 I cannot WAIT To hear all about the new book!
Dreena
Awww! You are a treat, thank you Liz!