No Bake Brownie Bites

Why You’ll Love This Recipe

I like this recipe because it’s incredibly easy, requiring only a few basic ingredients and one food processor. The texture is smooth and fudgy, and the flavor is deeply chocolatey with just the right sweetness. I can customize them to my taste—add chocolate chips for crunch, chia seeds for nutrition, or coconut oil for a silkier finish. They store beautifully and satisfy my sweet cravings any time of day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup peanut butter or allergy friendly sub
2/3 cup cocoa powder
1/3 cup sweetener of choice
1/4 tsp salt (optional)
optional mini chocolate chips or chia seeds
optional 2 tbsp coconut oil or melted chocolate

Directions

1. I place all the ingredients into a food processor and blend until the mixture comes together smoothly, scraping down the sides as needed.

2. If I want to add chia seeds or mini chocolate chips, I either blend them in or fold them through afterward, depending on the texture I want.

3. Once I have a smooth dough, I roll it into bite-sized balls using my hands.

4. I store the brownie bites on the counter for a softer texture or refrigerate or freeze them if I prefer a firmer bite.

Servings and Timing

This recipe makes between 15 to 30 brownie bites, depending on how large I roll them. The prep time is just 5 minutes, with a total time of 5 minutes—no baking required.

Variations

I like experimenting with different nut butters like almond or cashew for a unique flavor. For a nut-free version, I use sunflower seed butter. When I crave extra richness, I add melted chocolate or a dash of espresso powder to enhance the cocoa flavor. I’ve also rolled the bites in shredded coconut, cocoa powder, or crushed nuts for added texture and presentation.

Storage/Reheating

These bites keep well at room temperature for a few days, but I usually refrigerate them to stay firm and fresh for up to 2 weeks. For longer storage, I freeze them in an airtight container for up to 3 months. There’s no reheating needed—I just let them sit at room temperature for a few minutes before enjoying if they’re frozen.

FAQs

Can I make these without peanut butter?

Yes, I use almond butter, cashew butter, or a seed butter like sunflower or tahini for a nut-free option.

What kind of sweetener works best?

I usually use maple syrup, agave, or honey, but powdered or liquid low-carb sweeteners also work well.

Can I make these keto-friendly?

Yes, by using a sugar-free sweetener like erythritol or monk fruit, I can make these perfectly keto-friendly.

Do I need to refrigerate them?

Not necessarily. They keep fine at room temperature for a couple of days, but refrigeration helps them stay firmer and last longer.

Can I use a blender instead of a food processor?

I’ve tried both, but a food processor gives a smoother, thicker texture and is much easier to work with.

How do I make them more chocolatey?

I like adding a tablespoon of melted dark chocolate or a bit of espresso powder to intensify the flavor.

Can I add protein powder?

Yes, I often add a scoop of chocolate or vanilla protein powder for an extra boost.

Are they suitable for kids?

Absolutely—they’re made with wholesome ingredients and can easily be adjusted to be nut-free.

How do I prevent them from sticking to my hands?

I lightly coat my hands with coconut oil before rolling the dough into balls.

Can I turn them into bars instead of bites?

Yes, I press the mixture into a parchment-lined dish, chill it for 30 minutes, and then slice into bars.

Conclusion

These no bake brownie bites are my go-to treat when I want something quick, healthy, and satisfying. I love that they require no baking, use simple pantry ingredients, and can be customized endlessly. Whether I make them for a snack, dessert, or energy boost on busy days, they always hit the spot with their rich, fudgy chocolate flavor.