Gluten-Free Chocolate Brownie Bites (GF, Vegan, Nut Free)
Servings: 20 balls
Ingredients
- 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)
Instructions
- Soak pitted Medjool Dates in hot water for 3-5 minutes; drain.
- Process all ingredients except the mini chocolate chips in a food processor until well incorporated then let chill for 5 minutes*.
- 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.
- 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!
Notes
*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!