Brownie Bites (Vegan, Gluten-Free, No Added Sugar)
I am obsessed with these brownie bites. They fulfill all my cravings for chocolate, are packed with healthy fats and without the processed sugars that cause rollercoaster blood sugar highs and lows.
Serve these brownie bites with sliced strawberries and a dollop of lite whipped cream. Or crumble them over some non-fat frozen yogurt for an insanely delicious yet body-friendly dessert. Throw them in your kids lunches (or yours) for a quick dessert. Top with a tablespoon of peanut butter or crumble them over a bowl of nonfat Greek yogurt. Any way you eat them, I promise you will love every bite.
(You can also eat this batter out of the bowl or add it to an ice cream bowl! Yummmm.)
- 2 ripe bananas
- 3 dates, pitted and soaked in water
- 1/2 cup cashew butter
- 1/2 cup cocoa powder
- 1 tsp. vanilla extract
- 4 stevia drops
- 2 Tbs. Lily's Dark Chocolate Chips (optional but take the brownies next level)
Pre-heat oven to 350F and line a baking cup tin with silicone liners. (These are my favorite available on Amazon. ) Soak dates in water for at least 10 minutes (or overnight.) Mix all ingredients except chocolate chips in a food processor. Scrape sides of food processor and continue mixing until smooth. Remove blade and stir in chocolate chips. Pour about 2 Tbs. batter into each muffin liner until batter is equally divided between 9 tins. Smooth the tops.
Bake for 25 minutes and remove and let cool on a wire rack for 10 minutes. Then remove silicone liners with brownies inside and let sit on rack for another 10 minutes. Pop brownies out of liners and enjoy. Store in fridge.
Macros per brownie bite:
Carbs: 19g Fat: 9g Protein: 4g