Gluten-Free Chocolate Brownie Bites
Ingredients
The brownie mixture
-
1
cup
coconut flour
-
⅓
cup
cacao powder
-
1
cup
Medjool dates, pitted
-
¾
cup
plant-based milk
-
1
tsp
vanilla extract
-
¼
tsp
salt
The coating
-
½
cup
mini dairy-free chocolate chips
Instructions
- Soak the pitted Medjool dates in hot water for 3-5 minutes and then drain.
- Process all ingredients except the mini chocolate chips in a food processor until well incorporated, then chill for 5 minutes.
- Spread mini chocolate chips on a plate.
- Roll the mixture into 1-inch balls and roll them in the mini chocolate chips.
- Place the coated balls on parchment paper and store in an airtight container in the fridge.
Nutrition Facts (estimated)
Servings
20 balls
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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