Ingredients
Method
- Line a large plate or small tray with parchment paper and set aside.
- In a large mixing bowl, add the almond butter and maple syrup and stir until completely smooth.
- Gradually add the cocoa powder, mixing until the mixture is thick, glossy, and forms a soft dough.
- Let the dough rest for 2 to 3 minutes to allow the cocoa powder to absorb moisture and firm up slightly.
- Scoop out portions of dough using a teaspoon or mini cookie scoop and roll between your palms to form smooth, bite-sized balls.
- Place each ball on the parchment-lined plate, leaving a little space between them.
- Refrigerate the brownie bites for 30 minutes, or freeze for 15 minutes, until set and firm on the outside but soft in the center.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Notes
- Stir natural almond butter well before measuring so the oil is evenly distributed.
- If the mixture feels too soft to roll, chill the bowl for 10 to 15 minutes before shaping.
- Lightly dampen your hands if the dough sticks while rolling.
- For extra flavor and texture, press a few mini chocolate chips, shredded coconut, or a pinch of flaky salt on top before chilling.
- If the mixture feels too soft to roll, chill the bowl for 10 to 15 minutes before shaping.
- Lightly dampen your hands if the dough sticks while rolling.
- For extra flavor and texture, press a few mini chocolate chips, shredded coconut, or a pinch of flaky salt on top before chilling.