Deep Chocolate Brownie Bites

If you get serious chocolate cravings like I do, these little brownie creations will amaze you.

Seriously, every time I make these, they’re quickly devoured – and I mean by everyone.

You’ll find it very hard to believe that these indulgences are made without dairy, eggs, flour, or oil, and happen to be gluten free. Plus they have no sugar, except for the chocolate chips, and I’ve made them even without the chocolate chips, and they’re pretty darn good that way too.

Once cooled, I wrap them tightly. I know they’ll remain nice and moist and perfectly chewy on the counter for at least 2 days (usually gone before that) but they also freeze beautifully, should you manage to have extras.


  • Servings: makes about 20 (1 1/2-inch) brownies
  • Print

1/2 cup cocoa powder
2 teaspoons baking powder
3 tablespoons of either almond milk, soy milk, or leftover coffee (or more, if needed)*
1 teaspoon vanilla
15 Medjool dates, pitted
1/4 cup vegan chocolate chips (optional)

Garnish: Top with fresh strawberries or bananas (optional)


Preheat oven to 350 degrees.

Into the bowl of a large food processor, add all ingredients in the order listed above.

*Note: If the dates are moist, 3 tablespoons of liquid works well every time. Otherwise, add a bit more liquid, 1 tablespoon at a time (as needed), to process. 

Pulse or process until the mixture is well combined.

Remove bowl and blade from the base. Divide batter evenly, filling 20 sections of either a silicone brownie-bites pan or a nonstick miniature muffin pan.

Bake for 12 minutes. Remove from oven and place on cooling rack. Top with fresh fruit, if desired, and enjoy!

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

8 thoughts on “Deep Chocolate Brownie Bites

  1. First of all, I love your recipes, and these are delicious! But I must say, I had a lot of problems with this recipe. I chopped the dates so that they would be easier to process, otherwise followed the recipe, but my food processor jammed. Then I put the mixture in the Vitamix, and it jammed. I think I added about 8 more tablespoons of milk before I could get it to process. I had enough batter to make 24 mini-muffins. I baked them about 20 minutes, until they were not too gooey. They are cute, still very moist, and, as I said, delicious. I think I will try soaking the dates in milk before mixing next time. Obviously my Medjool dates were much drier than yours. Do you have any other suggestions?

    • Hi there Flo! Thanks so much for sharing your experience with this recipe. I think you identified it perfectly. It DOES sound like the moisture content of the dates was the difference, and that brings up a terrific point. We need to be a little flexible in the kitchen when things don’t go as planned. You made the perfect call – add more liquid, and maybe soak next time ahead of using. That’s exactly what I would do! Thanks again for this comment. I’m going to make a note in the recipe above about your point! xxoo

Leave a Reply