Sugar-Free Fudgy Two-Bite Brownies

Brownies need to be full of chocolate flavour, moist, and chewy. They can't be too oily, dry, or overly sweet. Luckily, these are perfect little fudgy bites. The combination of nut butter and dates gives them a perfectly chewy texture and a rich flavour.

These brownie bites are refined sugar-free, sweetened naturally with dates. To learn more about the importance of sugar, read our article or watch our video on the topic!

We gave these bites a PB-and-jelly feel by topping them with a drizzle of nut butter and a dollop of our quick chia seed jam. It's the perfect energy dense and sweet-tooth-satisfying afternoon snack to accompany a cup of tea or coffee.

These would also be fantastic with coconut whip, vegan ice cream, or a plant based yogurt!



Sugar-Free Fudgy Brownie Bites

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free

Yield: approx. 15 brownies Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

INGREDIENTS: Brownie Bites

1 Tbsp (7 g) ground flax seeds

3 Tbsp (45 ml) water

3/4 cup soft medjool dates, pitted (about 10 dates)*

1/3 cup (33 g) unsweetened cocoa powder

1/4 cup (32 g) roasted hazelnuts

1/4 cup (65 ml) plant-based milk (we used soy)

1/4 cup (65 ml) nut butter

1 tsp (5 ml) vanilla extract

1 tsp (5 g) instant coffee granules (optional)

1/4 tsp salt

1/3 cup (50 g) dairy-free chocolate chips or coarsely chopped dairy-free dark chocolate

Optional Toppings

Nut butter of choice

Homemade berry chia jam


  1. Pre-heat the oven to 350 F (180 C).

  2. In a small bowl, combine the ground flaxseeds and water and let sit for 5 minutes to gel.

  3. Meanwhile, in a food processor, add the roasted hazelnuts and blend until you achieve a course flour-like consistency. Add to a medium sized mixing bowl.

  4. Back to the food processor, add the dates and blend until they combine into a soft ball. Alternatively, you can mash with the back of a fork if the dates are soft enough.

  5. Transfer the mashed dates to the mixing bowl and add the flaxseed gel, and all the remaining ingredients. Mix until well combined.

  6. Line or oil a mini-muffin tin, and spoon about a tablespoon of batter into each well. Bake for 15-20 minutes or until the top is firm and a toothpick comes out clean. Let for a couple minutes before removing from the tin. We topped ours with some homemade berry chia jam, and drizzled on some nut butter. Enjoy!


  1. * If the dates are not soft, soak in warm water for 10 minutes first, then drain before adding to the food processor.

  2. Variations: try with different nuts or a mix of different varieties.

  3. Storage: store in an air-tight container in the fridge for up to 4 days, or keep frozen for up to one month.


Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

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