These Low Sugar No Bake Brownie Bites are a close spin off of my Low Sugar Chocolate Chip Cookie Dough Bites (one of the most popular recipes in the history of my blog!) They are perfect for a quick chocolate treat that will also leave you feeling full and energized. Just like the chocolate chip cookie dough version, they’re very easy to make, vegan, and no-bake! O, and the secret little ingredient adds fiber and protein!
Low Sugar No Bake Brownie Bites
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- 1 1/2 cups rolled oats
- 1 cup almond flour*
- 1 can low sodium garbanzo beans rinsed and drained
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/2 cup cocoa powder
- 1/4 cup chocolate chips melted
- Add the oats and almond flour to the bowl of a large food processor with the s-blade inserted. Process until a fine powder is formed (about 60 seconds). Add all of the remaining ingredients, and process until smooth and a batter has formed. It will look almost exactly like cookie dough at this point.
- Using a cookie scoop, or Tbsp measure, roll the dough into balls, and refrigerate for at least 4 hours. Enjoy!
- Store in an airtight container in the refrigerator for up to 2 weeks.
These look so yummy! My only question is can they be frozen?
Yes, you can freeze these. They will keep in a sealed container in the freezer for up to 6 months. We hope you enjoy them!
I’ve all ingredients with the exception of garbanzo beans, can it be substituted with other kind of beans? Like Navy beans?
Navy beans should work just fine in this recipe 👍 I hope you enjoy them!
Thank you! I waited and got the garbanzos. I made them for my husband and they’re delicious 😋. Definitely satisfied our sweet cravings.
I love these! I’ve been making them for the past few weeks so we always have an easy, healthy, and sweet snack option. So far I’ve tried them with the garbanzo beans (yum!), and black beans. Both were delicious. I also added in some peanut butter in one of the batches which was a big hit with my boyfriend. Thank you for this awesome, clean, and delicious recipe!
So glad you love them Claire! And that’s a great idea to add peanut butter!
Love this recipe! It says “lasts 2 weeks in the fridge” but we always eat it way sooner. Soft enough to cut up and give to the toddler, yummy for all of us!
Super easy to make. I soaked dried garbanzo beans and boiled it a little instead of canned garbanzo beans. The final product was delicious. The only thing, i will change next time is to blend the garbanzo with the oats and almond Flour to break it down further. The dough is also a bit hard to scoop so i might add a little water to thin it out a bit.
I made these for the first time and am wondering how much the overall nutrition values would be thrown off by reducing the oats component by half? For me, the dough seemed really dense and a tad crumbly and tasted more like chocolate oats. Just trying to figure out if I added too much dry ingredients for the wet-garbanzo base? They certainly made nice bites and I added a bit of PB to combat the dryness. Thanks!