No Bake Brownie Bites Recipes

NO-BAKE BROWNIE BITES

Steps:

• HEAT TREAT FLOUR: See note 1; you can heat treat flour in the microwave or in the oven. Test the flour to ensure it has reached a safe temperature of 165 degrees F. Let the flour cool completely to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is most likely burnt). The flour should be light, white, and fluffy (it should look the same as it did before heat treating). Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. (If you press and scoop flour in the measuring cup, you'll have too much.)
• DRY INGREDIENTS: Once the flour has cooled, add the spooned and leveled 1 cup, 1/4 cup cocoa powder, and 1/2 teaspoon salt to a medium-sized bowl. Stir to combine and set aside.
• BUTTER & CHOCOLATE: In a microwave-safe bowl add 1 cup of semisweet chocolate chips and the 6 tablespoons butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds in between each increment. (This takes about 1 min 30 seconds in my microwave.)
• WET INGREDIENTS: Use a stand mixer or hand mixer to combine the chocolate-butter mixture, the 1/2 cup white sugar, and 3/4 cup packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the 1/4 cup heavy cream and 1 teaspoon vanilla and beat until smooth and light, another 1-2 minutes.
• COMBINE: Add the dry ingredients on top of the wet ingredients. Beat until just combined, being careful to not overmix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the 1/2 cup miniature chocolate chips into the batter with a spatula. (If the dough is too wet, add 1-2 more tablespoons heat-treated flour and if it is too dry, add 1-2 more tablespoons heavy cream.)
• ROLL: Use a 1-tablespoon measuring spoon to portion out balls of brownie batter. You should get around 35 balls. Roll into even-sized balls and chill in the fridge, covered, for 15 minutes.
• MELT CHOCOLATE: Line a large sheet pan with a Silpat liner or parchment paper. Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in bursts of 20 seconds, stirring in between each burst for 30 seconds -- a lot of melting is happening outside of the microwave, so take the time to stir it to avoid burned chocolate.
• DIP IN CHOCOLATE: Once the chocolate is completely melted and smooth, coat the truffles in chocolate. I do this by dipping a fork in the melted chocolate and then placing a truffle on the dipped fork. Use a spoon to pour the melted chocolate on top of the truffle. Carefully tap the fork against the edge of the bowl to allow excess chocolate to fall off the truffle. Then use a table knife to slide the truffle off the fork and onto a parchment-paper-lined sheet pan. (If the truffles aren't dipping nicely/the chocolate is going on too thick, add a touch more coconut oil to thin the chocolate. Add extra coconut oil in very small increments to barely thin the chocolate more.)
• ENJOY: Let truffles fully set at room temperature. We think these are best enjoyed the same day they are made, but they will last 3-4 days. They freeze better if they aren't coated in chocolate. We love these chilled and straight out of the fridge -- so fudgy!

NO-BAKE BROWNIE BITES

Steps:

• To a food processor add pitted dates, cocoa or cacao powder, hemp seeds, walnuts, almond butter (or other nut/seed butter), salt, and vanilla.Note: If you don't have a food processor, you can try using a blender, but dates can be notoriously tough for blenders due to their sticky nature, so use a low speed if possible and pulse instead of blending.
• Pulse until the mixture is well blended and starts to clump together (~30 seconds - 1 minute). If it's too dry or crumbly and it doesn't stick together when pressed between two fingers, add more nut butter or pitted dates (just ensure your dates are sticky and fresh, or it will only further dry out the mixture.)
• Scoop out 1 ½ Tbsp amounts (we love this scoop) and gently roll into balls. As the original recipe is written, ~14 balls.
• Enjoy immediately as is, or roll in extra cocoa, cacao, or carob powder for an extra chocolaty exterior. Store leftovers covered in the refrigerator up to 2 weeks, or in the freezer up to 1 month (often longer). Let come close to room temperature before enjoying for best texture (in our opinion).