ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brownie Energy Bites

Photo: Hector Manuel Sanchez
Active time 20 mins
Total time 1 hr, 10 mins
Yield

Serves 20 (serving size: 1 brownie bite)

These 2-bite treats are rich, super chocolaty, and indulgent, with a crunchy hazelnut surprise in the middle. Amazingly, they contain absolutely no added sugar. Naturally sweet dates hit that note, so there’s no need for refined sugar. Each mini sweet also contains 3g fiber and 3g protein—a treat with benefits. We find one to be satisfying, but don’t feel a bit bad about eating two at a sitting—that’ll only set you back 220 calories. Store them in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month (no need to thaw if frozen).

Ingredients

  • 1/2 cup whole hazelnuts
  • 12 whole Medjool dates, pitted and roughly chopped
  • 2/3 cup almond butter
  • 1/3 cup unsweetened cocoa
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 111
  • fat 7 g
  • satfat 0.8 g
  • monofat 4.4 g
  • polyfat 1.4 g
  • protein 3 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 47 mg
  • calcium 41 mg
  • sugars 9 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 350°F.

  2. Spread nuts on a small rimmed baking sheet. Bake at 350°F until lightly toasted, about 10 minutes, stirring once. Cool 10 minutes. Rub off skins. Reserve 20 hazelnuts. Pulse remaining hazelnuts in a food processor until finely chopped; transfer chopped nuts to a small bowl.

  3. Pulse dates in food processor until almost pastelike. Add almond butter, cocoa, 2 tablespoons water, vanilla, and salt; process until well combined. Turn mixture out into a bowl; divide into 20 equal portions. Roll each portion around 1 whole hazelnut to form a ball. (Mixture will be oily.) Roll each brownie ball in chopped hazelnuts to coat. Chill until firm, about 30 minutes.