Fiber-rich brownie bites (Raw, no bake)
A delicious treat for chocoholics
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 49 1x
Ingredients
Scale
- 2 cups (200g) pitted (Medjool) dates
- 150g (1 1/2 cups) almonds
- 50g (1/2 cup) unsweetened cocoa powder
- 2 tbsp honey
- 1/4 tsp. seasalt
- 50g (1/2 cup) pecans (fine hacked)
- a small casserole dish (8×8 inch/20x20cm)
Instructions
- Pour the hot water over the dates in a bowl and let it soak for 10 minutes.
- Place almonds in your food processor and process until they become flour.
- Add cocoa powder, honey, and seasalt to this brownie recipe and process again until the paste turns into a dark chocolaty brown.
- Drain the water from the dates, add them to the mixture, and process again, scraping down the sides of the bowl as needed until the mixture sticks together and the dates are well processed.
- Knead fine hacked pecans into your dough.
- Spread the mixture into a small casserole dish (8×8-inch) and press down firmly.
- Place brownie dough, covered with plastic wrap, in freezer or refrigerator until ready to serve.
- Once they are cold (all the way through), cut brownies into 49 square pieces (around 1 inch/2,8 cm each). Store in an airtight container.
Notes
- Store in the fridge for up to 5 days (if it lasts that long).
- Tip: Freeze them in appropriate containers for up to 3 months.