These Mocha Almond Fudge Brownie Bites are the perfect guilt-free sweet tooth cure.
While I don’t follow a strict (or even semi-strict, as we all know I love carbs…) gluten free OR vegan diet, I do have a strong appreciation of any recipe with a simple list of clean ingredients. These Mocha Almond Fudge Brownie Bites? Seriously the best sweet-but-not-regret-worthy treat.
I have a serious sweet tooth, but luckily for me it is easily tamed with a spoonful of ice cream here, a stolen bite of cheesecake there (sorry boyfriend). I’ve never been the type to (soberly…) binge eat an entire pint of Ben & Jerry’s, so it makes sense that my favorite kind of desserts are bite-sized treats that tame the Sugar Monster inside of me while not counteracting my health goals.
These brownie bites are as simple as tossing everything in a food processor and then baking for twenty minutes. They have the BEST thick, fudgy texture, and they marry two of my favorite ever flavors: coffee and chocolate.
They also implement my favorite sneaky dessert trick: dates. A couple of years ago, I’d yet to discover the magic of these ugly-but-oh-so-tasty little gems. Dates are a perfect replacement for refined sugar in baking, and a little goes a LONG way. Dates are inherently a little rich-tasting, so I never feel compelled to eat more than one or two at a time.
A batch of these babies makes 16, ~100 calorie brownie bites – a perfect Sunday recipe to equip yourself with a healthy sweets alternative for the week.
A word to the wise: make ABSOLUTELY SURE you pit your dates before tossing them into the food processor.
The first time I worked with dates I definitely did not do this, and it was a simultaneously tragic and terrifying experience. Not to mention, my food processor was not at all happy with me. Ah well – you live and you learn, right?
- 12 medjool dates, pitted
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- 2 tbsp coffee grounds
- ¼ cup honey
- 2 tsp vanilla extract
- 1 tsp baking powder
- course sea salt
- Preheat oven to 325 degrees F.
- Place all ingredients in a blender (minus the sea salt) and blend until thoroughly combined. The result should be a thick, dough-like texture.
- Line a small baking pan with parchment paper, and even press the mixture into the bottom. It will be fairly thin, and that's ok. I used a spatula to even out the top.
- Bake for 25 minutes.
- Sprinkle with course sea salt.
- Let cool before serving.