Some days you just gotta have an instant brownie fix. And by instant I mean forget-about-the-baking-altogether instant! And no long list of ingredients either, this is for when only the shortest list of required items will do…
If you’ve just come home from work on a weeknight, or you’ve got a big chocolate craving and 10 minutes to spare on a Saturday afternoon, these little brownie bites will save the day. I’ve been making these darlings for weeks now in all sorts of shapes and forms (you might recognize them as the brownie fudge bits in this peanut butter banana and fudge swirl ice cream), so it’s only proper they’re documented here.
Despite the absolute simplicity of this recipe, it’s a total winner for covering those chocolate cake / fudgy brownie hankerings, and I love that it’s a nut-free, oil-free, and grain-free recipe, along with the usual “free-froms” you’ll find around here…
The other day I shared these blueberry coconut bliss balls that unexpectedly went a bit viral (who knew those little cake bites would become so in demand?! ?) These brownie bites actually inspired those blueberry bliss balls in the first place, because I was so enamored with the lovely cake texture, that I had to try out more flavors.
Most bliss balls out there are nut / date based, which is great, but, you know… nutty, chewy, truffly, crunchy… If that’s what you’re after, perfect (not a knock against any of those things at all by the way — I LOVE all those varieties). But sometimes you just want a cake or baked-goods texture without having to turn on the oven, and that’s where these coconut flour-based bliss balls really shine.
They’re pretty simple in flavor by the way, but if you’re feeling wild you can easily customize with a few tweaks. I added freeze-dried raspberries to one batch… loved it. They’d also be great with a pinch of cinnamon or cayenne… or tiny chunks of chocolate folded in. And even ginger — a weird one, I know, but sometimes chocolate with a hint of ginger can be refreshing. Or, if you’re feeling plain, leave them to be the naturally mellow, brownie-ish cake bites that they are — sometimes simple is best!
P.S. Note: I edited the recipe as I realized I forgot to note an ingredient down in the original one I shared (sorry, my bad! ? I blame it on too much chocolate on my mind.. ?. In the process though I also remade the recipe and tried it with additional coconut cream and loved the consistency even better so added it as an optional ingredient — highly recommend).
- ¾ cup coconut flour
- ¼ cup cocoa powder
- ½ cup maple syrup
- ½ cup plant milk (I used unsweetened almond milk; use coconut, rice or soy for nut-free)
- optional: ¼ cup coconut cream (the white thick layer from a chilled can of full fat coconut milk
- 1tsp pure vanilla extract
- ¼ tsp salt
- optional: ¼ cup shredded coconut for rolling
- Process all ingredients, except shredded coconut, in a food processor into a uniform mixture. Allow it to sit for a minute. Meanwhile spread the shredded coconut on a plate. If your mixture seems too liquid, add a few more tbsp coconut flour and process again to combine.
- Use a 1 tbsp cookie scoop or just pick out even amounts of the dough with your hands and roll the mixture into balls. Roll each ball in the shredded coconut and set aside. Let them rest a few minutes and enjoy fresh or chilled! (I liked mine refrigerated).