• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Recipe

No-Bake Peanut Butter Brownie Bites (Gluten-Free!)

Feb 24, 2017 · by Kate Kasbee · This post may contain affiliate links · 3 Comments · Modified: Jul 10, 2018

Jump to Recipe·Print Recipe

peanut butter brownie bites this recipe

peanut butter brownie bites

No one eats healthy 100 percent of the time. Not me, not you, not even Gwyneth Paltrow. Okay, maybe Gwyneth Paltrow does. But if we’re being realistic, we all treat ourselves to our favorite foods once in a while. Maybe you like to indulge in a cinnamon roll the size of your head at Sunday brunch. Or perhaps you treat yourself to a donut as you walk to work on Monday mornings.

My kryptonite is snacking after dinner. And honestly, it doesn’t really matter what that snack is. Sometimes I just need a little nibble while I’m watching This Is Us (is anyone else hooked on that show?). I have no issue eating healthy throughout the day, but as soon as I sit down in front of the TV to relax, I immediately start craving all the unhealthy things – pizza, pasta, chips, wine – you name it.

While my go-to snack foods are usually on the salty spectrum, once in a great while I’ll get a hankering for something sweet. That’s exactly what led me to create this recipe for No-Bake Peanut Butter Brownie Bites. I was just winding down for the night, when BAM – I wanted brownies. But just one bite of a brownie, not an entire pan. So I emptied my pantry and these adorable little treats came together in a snap. Better yet, I found that I didn’t even have to bake them to get my fix. Just a couple of hours in the fridge and you’re set.

If you absolutely can’t wait, you can eat these at room temperature. I personally think they taste better and hold their shape better after some time in the refrigerator, but do what you have to do. I know what it’s like when a craving strikes, and this is a judgment-free zone.

At just 120 calories per brownie bite, these little guys are the perfect way to quench your cravings for chocolate and peanut butter without derailing your healthy diet. Bonus: you also get 5 grams of fiber and 6 grams of protein per serving!

Tip: Instead of painstakingly chopping your almonds into tiny pieces, you can always zap them in the food processor before making the brownie dough.

peanut butter brownie bites

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Peanut Butter Brownie Bites (Gluten-Free!)

4 from 1 reviews
  • Author: Well Vegan
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 18-20 servings 1x
  • Category: Dessert
  • Cuisine: Vegan
Print Recipe
Pin Recipe

Description

These little brownie bites are the perfect way to quench your cravings for chocolate and peanut butter without derailing your healthy diet


Ingredients

Scale
  • 1 15-oz. can chickpeas, drained and rinsed
  • ¼ cup unsweetened cocoa powder
  • ¼ cup peanut butter
  • 2 Tbsp. + 1 tsp. maple syrup
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • ⅓ cup raw almonds, finely chopped

Instructions

  1. Line a baking sheet with a piece of parchment paper. Combine the chickpeas, cocoa powder, peanut butter, maple syrup, vanilla extract and salt in a food processor. Blend for 30 seconds, or until the mixture forms a solid ball of dough. Transfer the dough to a clean work surface.
  2. Spread the chopped almonds in an even layer. Press a little chunk of the brownie dough into a tablespoon and flatten it with your fingers. Scoop out the dough and use your palms to roll it into a small ball. Then, roll the ball in the chopped almonds until completely coated.
  3. Place on the prepared baking sheet and repeat the process using the rest of the dough. You should get between 18 and 20 balls.
  4. Put the brownie bites in the refrigerator and chill for at least two hours. Serve cool or transfer the brownie bites to an airtight container and store in the fridge for up to a week.

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

 

More Recipes

  • Our Favorite Creamy Vegan Pasta Recipes
  • The Best Vegan Chili
  • Vegan Enchiladas with Jackfruit and Black Beans
  • Warm Fall Harvest Bowl

Reader Interactions

Comments

  1. Kellie

    August 06, 2018 at 9:45 am

    I haven't rated the recipe using chick-peas... but I don't like the chickpea taste. so instead I replaced the can with a can of drained and rinsed black beans. My kids LOVE it... I also don't roll it in a ball... I just put in a ramekin and they dip strawberries in it, or dip pretzels. we also use it to spread on vegan caramel rice cakes. if I need it to be any more pliable,I'll add in another tablespoon of maple syrup.

    my kids didn't know they were eating black beans. it is my favorite 10pm late night quick to make snack!






  2. Kate Kasbee

    March 01, 2017 at 2:02 pm

    Sure! I haven't tried squishing the ingredients by hand, but it should work. It'll just be really messy 🙂 Report back if you try it!

  3. Georgia Gaudioso

    March 01, 2017 at 9:20 am

    Can I squish these by hand if I don't have a food processor? It sounds like more fun anyway.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

tempeh breakfast hash

Savory Tempeh Breakfast Hash

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal