No-Bake Salted Almond Brownie Bites [Vegan + Gluten Free]

Quick + easy no-bake brownies made from almonds, oats, and dates with a creamy chocolate ganache frosting! These vegan, gluten-free, raw brownies are the perfect healthier sweet treat for anytime a chocolate craving strikes!

Say hello to my new favorite snack:

SALTED ALMOND BROWNIE BITES.

They’re dense, fudgey, intensely chocolatey, and topped with the silkiest maple chocolate ganache, ever.

The best part? These little chocolatey nuggets of joy don’t even need to be baked. They’re blended together in the food processor, pressed into muffin cups, topped with ganache, and then popped into the freezer to firm up for a few minutes before topping with almonds and sea salt and CHOWING DOWN.

Also, if you’re a fan of CBD, you can totally swap some of the coconut oil in the frosting for Luce Farm’s hemp-infused coconut oil and have yourself a little herbal medicine in every bite. If it wasn’t already abundantly clear, I am in love with everything the folks at Luce Farm do, and have loved incorporating their CBD products into my health routine to manage stress + anxiety, alleviate period pain, and to heal super dry, cracked skin and sore muscles. See: flourless hazelnut brownies with hemp-infused honey ganache, hot chocolate elixir, hemp-infused fudgesicles, and my go-to matcha latte for more recipes/info about CBD, if you’re interested! [psst: this recipe isn’t sponsored by Luce Farm, I’m just sharing because I legitimately love incorporating their products into my everyday routine!]

Okay, back to these no-bake brownie bites.

To make them, you’ll need:

• A sturdy food processor or high powered blender
• Simple pantry ingredients like almonds, oats, dates, cocoa powder, coconut oil, and sea salt.
• Fancy toppers like thinly sliced almonds and flaky sea salt
• A muffin tin + parchment liners (or an 8×8 pan, to cut them into squares instead of circles!)
• Like 15 minutes, tops.

Let’s do this!

If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your No-Bake Salted Almond Brownie Bites and share it with me on Instagram so I can see them!

No-Bake Salted Almond Brownie Bites [Vegan + Gluten Free]

Time: 15 minutes
Yields: 12

Ingredients:
Brownies
1 1/2 cups raw almonds
1 cup rolled oats
1/2 cup cocoa powder
1 cup tightly packed medjool dates, pitted (about 10 large medjool dates)
2 Tablespoons virgin coconut oil, melted
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1-3 Tablespoons milk of choice (I used unsweetened almond)

Ganache
3 Tablespoons virgin coconut oil, melted
3 Tablespoons maple syrup 1 Tablespoon water
1/2 cup cocoa powder

1/4 cup thinly sliced almonds + flaky sea salt, for topping

Instructions:

1. Line a 12-cup muffin tin with parchment liners. Set aside.
2. Place almonds, oats, and cocoa powder into a food processor (or high powered blender). Pulse until broken up into a flour-like consistency. Dump this mixture into a bowl.
3. Place the pitted dates, coconut oil, vanilla, and salt into the empty food processor and blend until a thick, sticky paste is formed. Add the ground up almond mixture and pulse to combine. If needed, stop and scrape down the sides before blending again. Add in milk 1 Tablespoon at a time until the dough holds together when pinched between your fingers. It should be neither dry nor sticky, but somewhere in between. I usually find 2 Tablespoons of milk to be enough.
4. Scoop 3 Tablespoons of the dough into each muffin cup, then use your fingers to press each one down into a compacted layer. Place the pan into your fridge or freezer to chill while you make the ganache.
5. Stir together all ganache ingredients in a small bowl until no cocoa lumps remain. Then, scoop a heaping 1/2 Tablespoon of ganache on top of each brownie bite and spread out in a thin layer. Top each with a pinch of almonds and flaky salt, then place back in the fridge or freezer to set for 5-10 minutes, until ganache is firm. Serve immediately or store in a container in the fridge for up to 10 days. I prefer these cold, though they hold their shape well at room temperature and can be left out for up to 4 days, if needed.

NOTES: If you don’t own a muffin pan, or want to make the process slightly easier, these can be made in an 8-inch square pan and cut into 12 squares after chilling.

If desired, swap 1 Tablespoon of the coconut oil in the ganache for Luce Farm’s hemp-infused coconut oil to make a CBD-infused ganache.

If you dates are not soft and sticky, soak them in warm water for 15 minutes before using, as they add most of the moisture to this recipe!

MAKE IT NUT-FREE: though I haven’t tried it, I suspect equal parts of shredded coconut and sunflower seeds could be used in place of the almonds, if you’re allergic to nuts. Walnuts or cashews both work here as well, if you’re just unable to have almonds.

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