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 is now 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
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 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!
Notes
photo credit: Angela MacNeil
This post was originally published January 2018, and updated for October 8, 2021.
Melody says
I can’t wait to try welcom back Dreena missed you!
Question
Can I leave out the nut butter I can’t use them or seed butters as well maybe sub 2 tbs apple sauce? Also using all oat flour gluten free hope it works stay turned:)
Dreena says
Hi Melody! Thanks 🙂 If you are subbing full oat flour they will definitely have a different texture, as oat flour doesn’t have the same fat content as nut flour. Are you able to use coconut flour / coconut products? The flavor might still be okay, but texture and “cookie quality” will differ without those whole foods fats.
Christina says
Wow – these are excellent ! Great texture, so simple, and delicious! Thank you
Robin says
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 says
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 says
Hi Dreena. Would you think that pumpkin seed “flour” and peanut butter would be sucessful in making these almond free?
Sarah says
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 says
These are amazing! We inhale a whole batch almost immediately. Weegan and Omni hubby approved!
Dreena says
yeeaaah! Love to hear it, thanks Meaghan 🙂
Britta G says
These are great, kids loved them ! And easy too!
Dreena says
Thanks Britta!
Denise says
Do you know what the calories would be for one of these guys? They look so delicious!
Tara says
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 says
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 says
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 says
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 says
These look so yummy! I’m going to give these a shot very soon indeed. 🙂
Mason says
Can’t wait to try these cookies!
Barrie says
These look so good! I have all the ingredients in my house and can’t wait to make them later today!
Rachel says
I can’t wait to try these.
Julie says
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 says
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 says
Good to know. I was going to do the same thing. Thanks for posting your results! 🙂
marcia gemler says
Will they be OK if I substitute whole wheat flour (or pastry flour) for the almond meal?
christie f. says
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 says
These look great, but I do not have anything to pulverize dates with. What can I substitute- applesauce, some coconut oil?
Anna says
Yummy I’m so hungry now!!
https://aspoonfulofnature.wordpress.com/
Veganopoulous says
Welcome back!!! And thank you for this recipe 😀
Sue @ A Colourful Canvas says
Welcome back Dreena! These brownie bites have me salivating. Can you promise I won’t eat the entire batch at one sitting, LOL?
Dreena says
haha, nope, cannot make that promise. 😉
Laura Black (Plant-Based Junkies) says
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 says
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 says
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 says
It’s great to have you back, Dreena!
Linda says
oh those look so good! I think we’ll have a treat of a he tonight ;). Thanks Dreena!
Darin says
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 says
So kind, thanks Darin!
Christine says
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 says
x I’m always happy to give the cookie reminder.
Johanna says
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 says
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 says
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 says
<3 thank you Natalie!
Peggy Harris says
Welcome back! Breaks are wonderful. Glad you were able to take one.
Dreena says
Thanks Peggy.
robin m says
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 says
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 says
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 says
Awww! You are a treat, thank you Liz!