These do NOT last long in my house – I just can’t help myself!
Their fudgy brownie center is simply made of dates, walnuts*, vanilla and cocoa, which is then drenched in molten chocolate^. The taste and texture sensation is incredible – you initially get the crack of the chocolate when you bite into one, which then allows your tongue to be tantalized by the dark, chocolaty, goodness inside… reminiscent of a fudgy brownie. They taste so decadently sinful, yet they aren’t.
If that hasn’t made you consider making them, then maybe this will. Each small parcel of joy contains omega-3 fatty acids, flavonoids and dietary fiber. Now are you convinced?
* Feel free to use peanuts, cashews, almonds, pecans or coconut.
^ Coating the bites in chocolate is optional. They taste pretty darn good without chocolate too, similar to a Larabar.
VEGAN FUDGY BROWNIE BITES
Makes around 40, depending on size
Adapted from Chocolate Covered Katie – Fudge Babies
- 110 g (1 c) walnuts halves and broken pieces
- 6 T unsweetened cocoa powder
- 205- 255 g (1-1 ¼ c) pitted dates (depending how fudgy you want them)*
- 1 T vanilla extract
- 100 g (3 ½ oz) dark (bitter-sweet) chocolate, at least 70 % (optional)
* After recently re-visiting this recipe, I found that using only 150 g (5.2 oz) plump, fresh, Medjool dates were more than enough. However, the recipe then only makes 28 treats.
1. Place the nuts and cocoa into a food processor and blitz until get you what resembles coarse breadcrumbs. Add the dates and vanilla, blitz until the mixture starts to stick to itself slightly.
2. Divide the mixture using a 10 ml or 2 t measuring spoon, rolling each into any shape that you desire. Place onto a waxed paper lined baking tray (pan) and freeze for about 5-10 minutes.
3. Meanwhile, melt the chocolate. You can either do this in a double boiler** OR in the microwave, using the lowest heat setting, stirring every 10-15 seconds to ensure that the chocolate does not burn.
4. With the use of a small spoon and fork, roll each semi-frozen bite in the molten chocolate, tap off the excess and place onto a waxed paper lined tray (pan). Repeat until all of the fudgey brownie bites are coated. Allow to set.
5. Once set, you can store them in an airtight container in the fridge – that’s if you can make them last that long. Enjoy!
**A double-boiler is a stove-top set up in which you can make delicate sauces or controllably melt chocolate. To set up the double boiler, you’ll need a saucepan and a bowl that sits comfortably on top, but doesn’t touch the bottom of the pan. Place about 2.5 cm (1 inch) of boiling water into the sauce pan, then turn the heat to low. Place the bowl on top of the barely simmering water with your chocolate. NOTE – the bottom of the bowl should not be touching the water.