Flourless Fudge Brownie Bites


flourless-fudge-browniessWho doesn’t love brownies? Maybe you have made countless grain-free brownie recipes from any other of the amazing blogs and cookbooks you can find. Sweet potato brownies, almond flour brownies, coconut flour brownies … I’m not saying these are bad! I’ve made plenty for my family, and they always devour them for one simple reason. Brownies. Are. Good.  But how many flourless, fruit-sweetened, egg-free, paleo brownies have you had? Probably not so many.

Flourless fudge brownie bites are soft, rich and fudgey. My computer is once again informing me that fudgey is not an adjective, but why the heck not? Real word or not, these brownies ARE fudgey. They bring me back to when my grandma always had a tin of soft, chewy brownie bites for a celebration or family night, but with the addition of a fudge frosting center. That’s right, the fudge isn’t merely piped on top of the brownies, but stuffed inside as well. That way, when you take a bite, the brownies ooze with Ridiculously healthy fudge frosting.

Don’t just take it from me, though. Make a batch and fall in love with what might be the fudgiest (also not a word. oops.), healthiest brownie bites you’ve tried!

5.0 from 2 reviews
Flourless Fudge Brownie Bites
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 1 Medium-ripe plantain
  • ½ Cup pitted dates
  • ¼ Cup cashew butter (sun butter for nut free)
  • ¼ Cup coconut oil
  • 1 Teaspoon pure vanilla extract
  • ¼ Cup cocoa powder
  • ½ Teaspoon baking soda
  • ⅛ Teaspoon sea salt
  1. Preheat oven to 350 degrees.
  2. In a food processor or high speed blender, combine the plantain with the dates and process. Add in the cashew butter and combine until smooth.
  3. Transfer the plantain mixture to a medium mixing bowl and stir in the coconut oil, vanilla, cocoa and baking soda. The batter will be thick.
  4. Scoop and press the batter into a well greased mini muffin/cupcake tin and bake for 18-20 minutes. Let cool before removing from the tin.
  5. Use a piping bag to fill/top the brownie bites with "Ridiculously Healthy Fudge Frosting" and enjoy!



  1. Keira says

    I know it’s like the key component of the recipe but I’m dying to make this and am allergic to plaintains :-/….do you think there’s anything I can experiment subbing it with?

    thanks so so much!!

    • Tess says

      You could try subbing the plantain with sweet potato and adding in tapioca or arrowroot starch to help with the binding. I don’t know if the results will be exactly the same, but they should still turn out really good! Let me know how it goes if you try!

  2. Barb Neidigh says

    I made these this weekend, and I have to say, they were pretty good! I used sunflower butter instead of cashew butter because there’s a nut allergy in the family. My plantain was definitely ripe. I had to let it sit for 2 weeks to ripen up because my husband bought it and it was pretty green to start! But, I would definitely make these again. They had good flavor. Mine did turn out a little on the dry side of things, not quite sure how to fix that (perhaps just cook a little less). I also made the fudge icing – which was shockingly good!

    I even gave one to my niece, who is the pickiest eater out there (which drives me nuts – but what 6yo isn’t picky?), and she thought it was delicious. And after we told her it was made with vegetables (the avocado in the icing and the plantain in the batter), she STILL wanted more. She tried to get a third one out of me before leaving the house. LOL So, this one recipe is a hit!

    • Tess says

      I kid tested these on some friends as well. I love how you even told her that they were made with veggies! I’m glad to hear all went well. As for the dryness, I think your right in assuming they just over cooked a tad. Every oven can be so different!

      Thanks for leaving the comment. My day was made to see such a kind review!

      • Barb Neidigh says

        I’m a big fan of your website! I like that your stuff is paleo, primal, and so far, what I’ve made has been very tasty! I can’t wait to try those spiced carrot truffles.

        Part of what will keep me eating primal is being able to have desserts. And if that’s what keeps my healthy and helps me lose weight in the process, great!

        So keep those recipes coming! :)

    • Tess says

      I have made them before with sun butter in place of the cashew butter before, and they still turned out great! I don’t see any problem with subbing almond butter.

    • Tess says

      I haven’t tried them with bananas before, no. Do you mean as a substitute for the dates? Banana in the batter would likely change the baking/texture, but I can’t say for certain what the result would be as I’ve never tried.

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