No-Bake Fudge Brownie Bites

Dates bind the mixture and provide sweetness; nuts and nut butter supply structure and fat. The recipe is built for a Dense result in a No pan.

Ingredients

• 160 g dates
• 120 g walnuts
• 35 g cocoa
• 30 g almond butter
• 1 tsp vanilla
• pinch salt

Method

1. Check the dates for pits and remove any that remain. If the dates are very dry, soften them briefly in warm water and dry them thoroughly.
2. Pulse walnuts and cocoa in a food processor until finely ground but not oily.
3. Add dates, almond butter, vanilla and salt. Process until the mixture clumps when pressed between your fingers.
4. Roll into small balls with lightly damp hands. If the mixture is too soft, chill it for 15 to 20 minutes before shaping.
5. Store covered and chilled. This formula contains no raw egg or raw flour, but check individual packaged ingredients for dietary suitability.

Why this formulation works

Dates bind the mixture and provide sweetness; nuts and nut butter supply structure and fat. There is no raw flour or egg in this formulation.

Pan, doneness and texture

The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.

For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.

Recipe notes

• Use weight measurements for the most repeatable result.
• Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.

Useful next steps

Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.