Gluten-Free Chocolate Brownie Bites

Whether you’re looking for a sweet treat to serve at your Super Bowl party or a homemade Valentine’s Day gift for your sweetie; these Chocolate Brownie Bites are the perfect solution. They feed a crowd and are a super safe gift (if gifting someone you don’t know incredibly well- like a teacher or the postman!) because they’re vegan, gluten, grain-free and even nut-free. Basically, free of your top 8 allergens, yet still incredibly delicious. And you don’t have to be a rocket scientist to make them.
They have a smooth, almost cake or brownie like texture from the coconut flour and the perfect amount of chocolately goodness. Sweetened with medjool dates, there isn’t any extra refined sugar in these bliss bites! That being said, I did contemplate dusting them with a teeny bit of powdered sugar because that’s how I love my brownies ;).
I’m excited for the Super Bowl, but my favorite part isn’t the game. And no, it’s not the halftime show either. I’m all about the snacks and apps! Check out my game day spread on Instagram and I’d love to hear what your favorite Super Bowl snack is!
Chances are you probably won’t stop at just one bite, which is okay- these bad boys are just rich enough to satisfy a sweet tooth but lightened up enough to where you can enjoy a few without feeling like you overdid it!

KISS Chocolate Brownie Bites (GF, Vegan, Nut-free)
Time: 20 minutes (10 minutes hands on time)
Makes: 20 balls

1 cup coconut flour
1/3 cup + 1 Tbsp cacao powder 
1 cup Medjool dates, pitted (about 13-14)
3/4 cup plant-based milk like Ripple (or almond milk works well too if you don’t need these to be nut free)
1 tsp vanilla extract
1/4 tsp salt
1/2 cup mini dairy-free mini chocolate chips (I use Enjoy Life Foods)

1.) Soak pitted Medjool Dates in hot water for 3-5 minutes; drain.
2.) Process all ingredients except the mini chocolate chips in a food processor until well incorporated then let chill for 5 minutes*.
3.) Spread mini chocolate chips on a plate. Using your hands, roll mixture into 1 inch size balls then roll in the mini chocolate chips** and place on parchment paper.
4.) Store in an airtight container in the fridge and enjoy often!

*If mixture seems too wet, add 1-2 more Tbsp of coconut flour. If mixture seems too dry and crumbly, add a little more dairy-free milk about 1 Tbsp at a time until desired consistency is achieved.
**If chips aren’t sticking, gently press them into the balls and they will stay!

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