Baking & Sweets

Chocolate Shell Brownie Bites

High fibre & protein, gluten & dairy free, crispy chocolate covered brownie bites.
Serves
16
Prep in
10
Cooks in
10

I love a brownie. It's something about the fudgy texture that is then studded with crunchy chunks of chocolate or nuts, & in this case I've also then dipped them in chocolate to layer that textural interplay even more!

Most brownies will call for lashings of butter & sugar to create all those layers of joy, but as with all of my recipes I have taken the essence of what makes a truly brilliant brownie great & recreated that with ingredients that boast health benefits. The best thing is, if you don't tell anyone how you've made them they won't guess they aren't the real thing!

Key Facts

  • High protein & fibre
  • Blood sugar friendly
  • Dairy & gluten free
  • Freezer friendly

Ingredients

  • 280g cooked chickpeas, black beans or white beans (I use the Bold Bean Co brined pulses as these are kinder on digestion & softer to blend)
  • 4 tablespoons raw cacao powder
  • 1/3 cup flour (spelt, buckwheat, brown rice, ground oats)
  • 3 tablespoons milk of choice, orange juice or apple purée
  • 3 tablespoons maple syrup
  • 1/2 cup nut butter or tahini
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon each of salt & bicarbonate of soda
  • 1/2 cup walnut pieces or chocolate chunks
  • TO COAT: 150g dark chocolate (I use ceremonial cacao which is 100% but you can use anything from 72% up) + 2 teaspoons coconut oil

Preparation

01

Preheat your oven to 190°C. Line a shallow brownie tin with parchment paper.

02

Add beans/chickpeas to a food processor with the cacao powder, milk/juice/purée, maple syrup, vanilla & salt. Blend to a smooth paste then blend in the nut butter/tahini.

Once smooth fold in your flour of choice, baking powder & bicarbonate of soda, before finally folding through the chocolate chunks/nuts.

03

Bake for 15 minutes then leave to go completely cold in the tin. Slice into pieces & pop these in the freezer for at least 30 minutes (this just makes dipping them a lot easier!)

04

Melt the chocolate with the coconut oil & set up a dipping station with a cold parchment lined plate or tray to place your dipped brownie bites on to harden. Dunk the now frozen brownies in the chocolate, lift them out with a fork & let any excess chocolate drain off. Arrange on your lined plate & leave to harden.

Once you've done all of them drizzle any extra chocolate over the top.

05

They'll keep in the fridge for a week or freeze for up to 6 months. I personally love them straight from the freezer......

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables