I found this recipe over on The Lemon Bowl and really wanted to try it. I had made a pie crust from walnuts and dates before, and it was so good I couldn’t stop eating the mixture while I was pressing it into my pie plate. So when I saw this recipe, I knew I simply had to try them!
These are delicious little bites of heaven! They are moist and chocolaty just like a good walnut brownie, sweet enough to tame your cravings, and rich enough that you won’t need more than 1 or 2 of them to be satisfied. And at around 70 calories each, a couple of these make for a healthy, light snack that is easy to grab on the go.
Chocolate Walnut Brownie Bites
Original author: Liz DellaCroce from The Lemon Bowl
Serves: 16 – 20 (depending on size)
1 cup dates
1 cup walnuts
1/4 cup cocoa powder
1 teaspoon vanilla
1/4 teaspoon salt
1. Place dates in a medium bowl and cover with warm water. Let soak for 5 minutes to soften, then drain.
2. Add drained dates and all remaining ingredients into a food processor and pulse until mixture turns into the consistency of clumped sand.
3. Remove blade from the unit. To form balls, you may use a stainless steel scoop or just roll enough of the mixture between your hands to make about 1″ balls. Continue until mixture is gone.
4. You can enjoy at room temperature or let chill for 30 minutes before enjoying.
(Check out the original recipe over on The Lemon Bowl by clicking here.)
One can of white or Northern beans
1 clove garlic
½ cup of basil leaves finely chopped
2 roma tomatoes
1 can sliced olives
1 cup shredded mozzarella*
1 roasted pepper – chopped
¼ cup of pine nuts
Box of Blue Diamond Smokehouse Nut Thin Crackers or Gluten-free crackers of your choice
Drain and rinse beans. Puree with garlic and olive oil.
In a serving dish, spread and layer the following ingredients in concentric smaller circles:
1. Bean puree
3. Chopped peppers
4. Chopped basil
7. Pine Nuts
Serve with Smokehouse Nut Thin Crackers or Gluten-free cracker of your choice.
*For a Vegan version: use Vegan mozzarella shreds
By Blue Diamond
Makes (20) 2-inch snack cakes
1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch
Mix well. Store in an airtight container in the refrigerator.
Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.
In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.
Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.
From Amy Green, of Simply Sugar and Gluten-Free