No Bake Brownie Bites Running With Spoons
- July 9, 2022
Like… “resort to eating straight up cocoa powder with a spoon if nothing else is available” bad.I’ll leave the ‘Why?’ up to your lovely little imaginations to decide, while I continue to cram cocoa into my body through every possible medium available… including [but not limited to] these no bake brownie bites that I recently had the pleasure of exposing my tastebuds to.And now that I’ve said that, I’m just going to put “fleek” right next to “bae” on the list of words that don’t belong in my vocabulary and.While these no bake brownie bites may not be on fleek, they are on point, with everything from their soft and fudgy texture to their intense chocolate taste reminding me of those cute little two-bite soft baked brownies you can pick up from the store.Not with every recipe or food blog I come across, but for the most part I skim, pin, and go on my merry way.And unless it’s a friend or a blog that I’ve been following for a long while, there’s no way I’d have the time (or desire… let’s be honest) to actually read and comment on every single one.Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!( ) chocolate protein powder* 5 Tbsp ( 100 g ) brown rice syrup**.( ) nut or seed butter*** 2 Tbsp ( 30 ml) non-dairy milk Instructions Add all ingredients to the bowl of a food processor or blender and process until they have fully combined to form a dough.Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour.Store balls in an airtight container at room temperature, or in the fridge for extended periods.*** I’ve made these with both almond and soy nut butter (to make them nut-free), and both versions turned out just fine.The only thing I might suggest is using a no-stir butter, since the oils in the natural kind can alter the texture. .
Easy No-Bake Brownie Bites
These sweet, rich and fudgy no-bake brownie bites take minutes to make with just 4 simple ingredients.Made with 4 wholesome ingredients with no added sugar, these are totally suitable for a daily snack or dessert.Made with 4 wholesome ingredients with no added sugar, these are totally suitable for a daily snack or dessert Easily Customizable .Soaked dates combined with walnuts and cocoa powder makes the ultimate rich and fudgy texture.Soaked dates combined with walnuts and cocoa powder makes the ultimate rich and fudgy texture Bonus – they’re vegan, gluten-free, oil-free and have no added sugar!Complete list of ingredients with amounts and full instructions is located in the printable recipe card below.– I used a mixture of walnuts and almonds but you can choose from walnuts , almonds, pecans or hazelnuts, up to 2 cups total dates – medjool, sayer and deglect noor are my favourite but since we’ll be soaking the dates first, pretty much any variety will work just fine.The recipe also calls for sea salt and vanilla, both of which are optional but I recommend them to enhance the flavor.Pop them into a bowl, cover with hot water and let them sit for 10 minutes then drain.Add the almonds and walnuts to your food processor and blend into a coarse, grainy flour.Over blending the mixture will cause the natural oils to start to release from the nuts making the balls a bit oily.Over blending the mixture will cause the natural oils to start to release from the nuts making the balls a bit oily.Not a huge deal but try to stop blending as soon as you can press the dough together with your fingers.Diet: Vegan These sweet little no-bake bites are easy to make in minutes and the perfect healthier treat for chocolate-lovers!tightly packed ( ), pitted dates 1 cup ( 140 g ) raw almonds.pure vanilla extract 1/2 tsp sea salt Instructions Place the pitted dates in a bowl and cover with hot water.It’s ok if they’re wet when you add them to the recipe, just make sure any excess water is drained off.Place the almonds and walnuts in a food processor or high-powered blender and mix until they’re mostly broken down and resemble a grainy flour.If there are some larger chunks left behind that’s ok. Add the rest of the ingredients and mix until it forms a thick dough.Over blending the mixture will cause the natural oils to start to release from the nuts making the balls a bit oily.Not a huge deal but try to stop blending as soon as you can press the dough together with your fingers.Mix and match almonds, walnuts, pecans or hazelnuts up to 2 cups total.
No Bake Double Chocolate Fudge Protein Bites
Some might call it a problem, but I can’t honestly say that I see it as one — it’s more of a very delicious habit that I indulge in on a daily basis Bars, brownies, chips, chunks, smoothies, cakes, and most recently bites….I blame stress… or all the Easter candy that’s been making goggly eyes at me from the shelves of my grocery store… but probably more so stress.With only a handful of simple ingredients, minimal clean up, and no time in the oven, these bites are a quick and easy way to get your fix.Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox! .
Flourless Double Chocolate Brownies
These flourless double chocolate brownies are naturally gluten-free and made without beans, avocado, dates, or any other alternative ingredients.This is a recipe for those who happily find themselves in the kitchen at 7:30 AM on a Wednesday morning with melted chocolate smeared all over their forehead (true story)….This is a recipe for soft and fudgy Flourless Double Chocolate Brownies; one that doesn’t involve beans, avocado, dates, or any other alternative ingredients.That’s why, when Hershey’s Canada reached out and asked me if I wanted to be part of their #ChipitsHoliday campaign, I did small happy dance and said heck.to.the.YES.Oh, and I’m sorry for bombarding you with so.many.pictures, but I was going through all my shots and literally could.not.decide which ones to pick, so I gave up trying and found a way to make it work.Welllllll, that and some coconut oil, coconut sugar, and a few spoonfuls of arrowroot powder to help keep things moist, but there’s no flour, no beans, and no other substitutions that you might find in flourless brownies — just a whole lot of chocolatey goodness that’s perfect for holiday parties, special get-togethers, or relaxing evenings spent at home.Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!( ) Chipits semisweet chocolate chips 2 large eggs, room temperature.( ) arrowroot powder*** 1/4 tsp salt Instructions Preheat oven to 350F (176C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal.Add coconut oil and chocolate chips to a small saucepan set over low heat.Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.Disclaimer: This post is part of the #ChipitsHolidays holiday campaign and sponsored by Hershey’s Canada. .
No Bake Sweet & Salty Trail Mix Bites
Sweet, salty, chewy, and crisp, these no-bake trail mix bites are sure to satisfy any craving!No bake sweet & salty trail mix bites that are guaranteed to satisfy and kick cravings in the teeth, thereby taking away the [sometimes agonizing] process of having to rifle through kitchen cupboards asking yourself “what do I feel like eating?”.They’ve got oats, crispy rice cereal, pretzels, honey, raisins, cranberries, pumpkin seeds, chocolate… they’re basically a bag of trail mix in a chewy, sweet & salty bite that’s covered in chocolate….And if you’re one of those people who like to pick the good parts out of trail mix and leave the rest?… I’m sorry.I made these gluten-free (as long as you use gluten-free pretzels*), nut-free, and vegan so that everyone can enjoy them, but feel free to customize them based on your personal preferences and needs.Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!( ) pumpkin seeds*** 1/2 cup ( 80 g ) chocolate chips, for melting Instructions Add the brown rice syrup, sunflower seed butter, and coconut oil to a microwave-safe bowl and nuke on high until the ingredients are fully melted and combined, about 1 minute.Combine the remaining ingredients in a large mixing bowl, stirring until evenly distributed.Using a heaping tablespoon, roll the mix between your hands to form individual balls.Set them aside on baking sheet lined with parchment paper, and repeat with the remaining mix To prepare the chocolate coating, melt the chocolate in the microwave or over a double broiler, stirring periodically to ensure no clumps remain.Drop each ball into the melted chocolate, and use a spoon to roll it around and make sure it’s fully coated.Remove and place back onto the parchment-lined baking sheet, repeating until all the bites have been coated.Store them in an airtight container in the fridge for up to 2 weeks.. Notes * You can also use honey if you don’t need these to be vegan.Keywords: bites, gluten-free, healthy, no bake, recipe, snack, sweet & salty, trail mix, vegan.
Flourless Sweet Potato Brownies
Flourless Sweet Potato Brownies made in the blender with only 7 ingredients!They’re grain-free, oil-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy gluten-free treat for when those chocolate cravings hit.And yes, we’re making brownies in January, smack dab in the middle of resolution season.We’re making brownies during resolution season, and feeling pretty darn good about ourselves.I mean, you’re supposed to make realistic ones, and I feel like swearing off all treats is just asking to fail.And you’ll be happy to know that these flourless sweet potato brownies fit super comfortably into those resolutions, because despite their deceptively decadent looks, they’re actually pretty darn good for you!So I guess we could skip all formalities and just call them deliciously healthy squares of chocolatey heaven.But see what I mean about “pretty darn good for you?” An ingredients list made up of mostly almond butter, sweet potato, honey, and cocoa powder makes these brownies grain-free, oil-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy treat for when those chocolate cravings hit.They’re not 100% exactly like a traditional super rich, extra fudgy brownie, but they’re also not made with lots of butter, sugar, and flour, so you need to take them for what they are -> deliciously healthy squares of chocolatey heaven.All you do is toss all the ingredients into a blender, transfer the batter to a baking pan, and voila!Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!baking soda optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping Instructions Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy, taking care to scrape down the sides if necessary.Pour the batter into your prepared baking pan, using a spatula to distribute it evenly.Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.Keywords: brownies, chocolate, dairy-free, dessert, flourless, gluten-free, grain-free, healthy, paleo, snack. .
No Bake Brownie Batter Truffles
I tried really, really hard not to start talking about Christmas before American Thanksgiving happened, but I don’t think I can make it.That being said, I’m not really going to chat your ear(s) off about Christmas [just yet], other than to say that I probably won’t be sharing any Thanksgiving/pumpkin/fall themed recipes this week.You only need 7 simple ingredients to make them, plus either a food processor or a spoon and a decently strong arm 😉 And I guess either a microwave and stove to melt chocolate with… because after they’re all mixed up and rolled into balls, they have a quick little romp in some molten cocoa-ness (I used 70% dark), followed by a brief stint in the fridge to harden up.Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!( ml) non-dairy milk 1/3 cup ( 60 g ) chocolate of choice, for melting Instructions Add all the ingredients to the bowl of a food processor or blender and process on high until they have fully combined to form a dough.Depending on the ingredients you used, you may need to add a splash of extra milk or a small sprinkle of coconut flour to get the right consistency.Using a heaping tablespoon, roll the dough between your hands to form individual balls.Set them aside on a large plate lined with parchment paper, and repeat with the remaining dough.Using a toothpick, dip each ball into the melted chocolate, gently tapping the side of the bowl to remove any excess.Keywords: brownie, chocolate, dessert, gluten-free, healthy, no bake, protein, recipe, snack, truffles, vegan. .
Soft and Creamy No Bake Pumpkin Cheesecake Bites
Easily made gluten-free or vegan depending on your dietary needs, they’re an irresistible fall treat that everyone will love!Two if you count the fact that I can never tell how many servings are in a batch seeing as I probably eat a good 2-3 balls/bars-worth of dough while coming up with my recipes.I can’t even tell you how many times I’ve been tempted to say “just add sh*t until it looks right,” but that wouldn’t exactly be useful to anyone.I mean, besides the fact that I end up eating a good portion of the dough while “taste testing” the recipe, who am I to tell you how big you should make your bites/balls?I have enough of an issue with the serving size suggestions on most nutrition labels (who stops at 1/4 cup of granola?!?).I’m a girl who likes her desserts soft and doughy, so the creamy cheesiness of cheesecake can be a little off-putting.They’re basically what you would get if you took a cheesecake and tossed it into a food processor, crust and all… which I realize sounds a little strange, but there’s really no other way to describe something that’s both creamy and doughy.I can tell you that they taste absolutely irresistible, with a slightly tangy cheesiness combined with pumpkin spiciness and graham cracker sweetness.Then I’ll finish by saying that you can easily make these to suit your dietary preferences.Use vegan cream cheese and graham crackers made without honey.Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!cream cheese, softened to room temperature*** 1/4 cup canned pumpkin puree.coconut oil extra graham cracker crumbs, for garnish Instructions Line a 9×4 loaf pan with parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.Add cream cheese, pumpkin puree, spices, and vanilla extract, and continue processing until the mixture sticks together and a dough begins to form.If it seems too crumbly or dry, add a small spoonful of either cream cheese or pumpkin to reach a moister consistency.Place chocolate chips and coconut oil in a microwave-safe bowl and heat on high in 30 second increments until melted and smooth, making sure to stir between each.Top with more graham cracker crumbs, if desired, and transfer pan to fridge for at least an hour to allow the bars to set.Store bars in an airtight container in the fridge for up to 2 weeks, or freeze for longer periods.No Bake Sweet and Salty Trail Mix Granola Bars. .
No Bake Pumpkin Snickerdoodle Bites
No Bake Pumpkin Snickerdoodle Bites made with healthy ingredients and packed with cinnamon sugar flavour!So back in the day when I thought I was allergic to all nuts rather than just peanuts (long story), it drove me nuts (pun intended) to come across delicious looking no-bake snacks only to realize that I couldn’t eat them because they were heavily based on almonds, cashews, or walnuts.Not that there’s anything wrong with those fantastijazzical foods, but they can be a bit of a nuisance if you’re dealing with allergies, or nut-free school zones, or… if you just don’t like nuts?What I did plan was to use one of my favourite no-bake ingredients (read: dates) because those + oats make for an amazing texture + flavour combo when it comes to no-bake bites.They’re also vegan, nut-free,and gluten-free as long as you use certified GF oats, making them perfect for a variety of different diets.Oh, and they’re super easy to make, too – just toss all the ingredients into a food processor, and voila!Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!( ) coconut or granulated sugar 1/4 tsp ground cinnamon Instructions Add all of the ingredients to a food processor or high-speed blender and process on high until the dates and oats have broken down and the mixture sticks together easily.* If the mix feels too dry, add non-dairy milk or water 1 tablespoon at a time until the right consistency is reached.Store the balls in an airtight container for best results, or freeze for longer periods of time.Keywords: gluten-free, healthy, no bake, nut-free, pumpkin, recipe, snack, snickerdoodle, vegan. .