With a 3-ingredient base and topped with a layer of dark chocolate, these mini brownie bites are my latest 4-ingredient snack. 

The base is made with almond flour, cacao powder and medjool dates. Everything is blended together into a soft, fudgy dough which is naturally sweet and delicious.

Like all my recipes, they’re quick to prepare and make a great alternative to more processed snacks or shop-bought treats.

Nutritional highlights:

Almond flour

Naturally rich in healthy monounsaturated fats, as well as fibre, protein and vitamin E, it’s a great ingredient to add instead of wheat flour.

Medjool dates

They provide natural sweetness along with fibre to support digestion and can spike you blood sugar less than refined sugars.

Cacao Powder
A rich source of polyphenols and magnesium, and gives a deep chocolate flavour without extra sugar.

Dark Chocolate

Dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I opt for one that has minimal sugar and at least 70% cocoa solids. 

Storage and Shelf Life

These mini brownie bites store really well in the fridge. They’ll last for at least 7 days.

If you’d like them to last even longer, they can be kept in the freezer for up to 3 months.

Recipe Tips

Use very soft dates
Medjool dates work best as they blend easily and help the mixture bind together. If your dates feel hard, soak them in hot water for 15 minutes, then drain well before using.

Use a food processor

To make the mixture smooth and easy to work with, use a food processor. You may struggle to blend the dates in just a blender.

Dark chocolate

I have used dark chocolate that is 70% cocoa solids.  I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.

Raspberry topping
The freeze-dried raspberries are optional, but they add a lovely contrast to the chocolate and look cute too!

If you liked these, why not try these other 4 ingredient snacks:

Mini Apricot Bites

Raspberry Ruffles

Fig & Pecan Cups

Mini Brownie Bites

Helen Ridgeway Helen Ridgeway

Perfect for batch-making at the start of the week, these mini brownie bites are such a simple treat. With just a handful of everyday ingredients, they’re perfect for when you fancy something chocolatey but still want a more nutritious option.

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert, Snack

Servings 15

Calories 129 kcal

Equipment

• Magimix food processor

Ingredients

 

• 1 cup ground almonds almond flour (100g)
• 1½ cups soft medjool dates (225g)
• 3 tbsp cacao powder

Toppings

• 100 g dark chocolate 70% cocoa solids (3.5oz)
• Handful of freeze-dried raspberries optional

Instructions

 

• Add all the base ingredients to a food processor and blend until smooth. Add in 1-2 tbsp of water as you blend. This will help the mixture come together.
• Separate the mixture into 15 equal pieces. Press down into an ice cube tray. Refrigerate whilst you make the topping.
• Melt the chocolate over a pan of hot water (or for 20 second bursts in the microwave) and spoon over the top of each one. Sprinkle over some freeze-dried raspberries if you like. Refrigerate to set.

Notes

• These bites store really well in the fridge. They’ll last for at least 7 days.
• They can also be kept in the freezer for up to three months.

 

*This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.

Nutrition

Calories: 129kcalCarbohydrates: 14.6gProtein: 3gFat: 6.7gSaturated Fat: 2gFiber: 2.4g

Keyword 4 ingredient, no bake

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