Mint Fudge Brownie Bites
These Mint Chocolate Fudge Brownie Bites are the bees knees!!! Using a bit of coconut oil makes them so rich, fudgy and decadent; you will not believe they're healthy! Walnuts and cocoa are a match made in culinary heaven, as well as full of omega-3 fats and antioxidants. I have been enjoying one of these bites every day after lunch, but they're also a perfect pre or post workout treat or between-meals snack.
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 170 |
| Fat: | 11 g |
| Carbohydrates: | 19 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 36 mg |
| Fiber: | 3 g |
| Sugars: | 15 g |
| Calculated for total recipe. | |
by Laura Lea
Serves: 16-18
Ingredients
- 2 cups2 cups2 cups Organic Walnuts, raw
- 4-5 Tbsp4-5 Tbsp4-5 Tbsp Cocoa Powder, (I use 5)
- 1 1/2 cups1 1/2 cups1 1/2 cups Medjool Dates, pitted (make sure they are juicy!)
- 1/2 tsp1/2 tsp1/2 tsp Peppermint Extract
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- 1/4 tsp1/4 tsp1/4 tsp Sea Salt, plus more for garnish
- 1 tsp1 tsp1 tsp Vanilla Extract
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a food processor, pulse together walnuts and 4 tablespoons cocoa powder until they form the consistency of crumbled chocolate cookies. Add remaining ingredients and pulse until mixture is sticky and holds together; this should only take 10-15 seconds.
- Turn dough out onto a baking sheet and roll into whatever size balls you like. Mine are approximately 1 1/2" in diameter. Sprinkle with extra sea salt, if using. Freeze, gently covered with plastic wrap, for 20 minutes OR refrigerate for 1 hour before enjoying. Keep leftovers tightly sealed in the refrigerator up to 1 week.
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