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Gluten-free Brownie Batter Bites

Gluten-free Brownie Batter Bites Recipe

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Indulge in these rich, fudgy, and healthy Brownie Batter Bites. This no-bake treat combines the natural sweetness of dates with creamy tahini and deep raw cacao to create a decadent experience that is both plant-based and gluten-free. Perfect for a quick post-workout snack or a guilt-free dessert, these bites are simple to prepare and require no oven time, offering a dense, satisfying texture that hits the spot every single time.

Ingredients

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1 cup dates, soaked in hot water for 10 minutes
2 tablespoons tahini (or cashew butter)
1/3 cup + 1 tablespoon unsweetened raw cacao powder
Splash of hot water (as needed)
1/2 cup dairy-free chocolate chips
1 teaspoon coconut oil
Pinch of sea salt

Instructions

Line a flat baking sheet with parchment paper.
Soak the dates in hot water for ten minutes to soften them.
Add the softened dates and tahini into a high-speed food processor and blend until a smooth, uniform paste forms.
Add the cacao powder and a splash of hot water, pulsing until the mixture reaches a thick, sticky brownie-like consistency.
Roll the batter into small, bite-sized spheres with your hands and place on the prepared parchment paper.
Freeze the spheres for 20 minutes.
While the bites freeze, melt the chocolate chips and coconut oil together in a microwave-safe bowl.
Dip each frozen ball into the melted chocolate coating and sprinkle with a pinch of sea salt before serving.

Notes

Store leftovers in the refrigerator or freezer for the best texture. If you don’t have tahini, cashew butter is an excellent creamy substitute. Ensure your chocolate chips are dairy-free to keep the recipe strictly plant-based.

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