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Healthy Fudgy Brownie Bites

These bites are rich, dense, ultra fudgy, and taste like they're made with eggs, butter, flour, and sugar, but don't include any of those ingredients. They're vegan, gluten-free, grain-free, with no sugar added and they're healthy, but sure don't taste healthy. If you've never made a raw, vegan chocolate treat before, or want to get your chocolate on without getting your gluttony on, this is the recipe for you. No-bake, easy, and ready in minutes.

Prep Time
5 mins
Inactive Time
5 mins
Total Time
10 mins
Servings: 24
Calories: 64 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ⅔ cup cashews I use raw, unsalted, whole from Trader Joe's
  • ⅓ cup unsweetened natural cocoa powder
  • 1 cup soft moist medjool dates, pitted and loosely packed (I used 20 medium dates)
  • 1 tablespoon vanilla extract
  • 1 to 4 tablespoons agave nectar or as necessary (maple syrup, honey, yacon, or corn syrup may be substituted but all impart more flavor than agave)
  • sprinkles for dredging optional (many brands are inherently vegan)

Instructions

    Cup of Yum
  1. To the canister of a food processor or Vita-Mix (I prefer my food processor for this job), add the cashews, cocoa powder, and blend to pulverize into fine crumbs, about 15 seconds. Do not over-process because you will make chocolate-cashew butter very quickly.
  2. Add the dates, vanilla, and process until mixture begins to combine. It's likely the mixture will be sandy, coarse and not combining. As necessary to get it to combine, add agave, one tablespoon at a time, pulsing to incorporate after each addition.
  3. You'll know the consistency is right when the dough combines into a softball-sized mound and the mound travels around the canister in one big ball. It will still be tacky and sticky, but it shouldn't be wet and sloppy. Dough that resembles the consistency of nut butter is too runny and loose and dry ingredients must be added to help it solidify. Add a tablespoon or two more cocoa powder or cashews, as necessary, to dry out the dough. Dough that's too pebbly, dry, or sandy will benefit from anther couple dates or tablespoon of agave, as necessary, to moisten it.
  4. Transfer dough to a plate or bowl, cover with plasticwrap, and refrigerate for at least 2 hours, up to 1 week, before rolling into balls. Dough that's warm is difficult to work with; it's stickier, messier, and it leaves a chocolate paste-like layer on your hands. Wait until it's chilled before pulling off small hunks and rolling between palms until smooth. Work quickly because the warmer the dough gets, the harder it is to roll. I roll the balls about 3/4-inch in diameter, up to 1-inch.
  5. Optionally, dredge balls through sprinkles. This has the added benefit of absorbing some of the tackiness or stickiness of the dough.
  6. I prefer the bites chilled and store them in the refrigerator. Bites will keep in an airtight container at room temperature for many weeks, or in the refrigerator for many months, or in the freezer for 6+ months.
  7. Adapted from 5-Minute 3-Ingredient Dark Chocolate Fudge Balls

Nutrition Information

Serving 1 Calories 64kcal (3%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 2g (3%) Polyunsaturated Fat 1g Sodium 25mg (1%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 64

% Daily Value*

Serving 1
Calories 64kcal 3%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 2g 3%
Polyunsaturated Fat 1g 6%
Sodium 25mg 1%
Fiber 1g 4%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.