Churros Brownie Bites: Week 1 July 2019

Prep Time: 15 mins   Total Time: 15 mins   Serves: 16 balls

Ingredients:   Adapted from

1 cup walnuts (or a combination of walnuts and almonds)

1 cup Medjool Dates, pitted (about 11 dates) If you substitute with other dates, you may need to add more dates)

1/3 cup cacao powder

1 teaspoon vanilla extract

2 tablespoons melted coconut oil

1/4 teaspoon sea salt

1/4 cup chocolate chips (optional)

¼ cup white sugar

1 tbsp ground cinnamon


Place walnuts in a food processor and blend on high until finely ground. Add the remaining ingredients (except for the chocolate chips if using) and blend until a uniform dough has formed. Add the chocolate last then pulse a few times until evenly combined.

Using your hands, scoop out one heaping tablespoon worth of dough at a time and roll into balls. The mixture should hold together without crumbling. If there is crumbling, add more dates and blend again. Roll balls into cinnamon sugar mixture.

Refrigerate for at least thirty minutes before serving. (refrigeration isn't necessary, but it helps them solidify)

Store in an airtight container in the refrigerator or at room temperature for up to one week.


To keep these refined sugar-free you can use chopped chocolate from a sugar-free or super dark chocolate bar.

The coconut oil provides moisture in the recipe. If you want to make these oil-free you can omit the coconut oil and use 1 to 2 tablespoons drippy nut butter or tahini. Alternatively, you could also use water.


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