*Not low carb or keto? See my original Brownie Bites Recipe 🙂
I’ve decided that no-bake treats – such as these brownie bites and my peanut butter bites – are going to be my new jam. They are A-Mazing! While I love my baked treats as much as the next girl, when you’re a busy mom no-bake treats are a lifesaver. And I have tons of ideas for different energy bite flavors so just get ready!
Not only are these super fast and easy, but they will satisfy the fiercest of chocolate cravings and are perfect for snacks, desserts, lunchboxes, or anytime your kids say they’re hungry – even if they just had a snack and dinner is almost ready. Kids -at least mine anyways- are ALWAYS hungry and these are perfect to keep around the house for them (and mom!) to munch on. Plus, they are full of fat and protein and low in sugar (approx. 4.6 net carbs per bite) so they will keep your kiddos full for longer, hopefully until dinner 🙂
Pin for later:
*A reader pointed out to me that these are on the higher carb side for Keto, having about 4.6 carbs per ball. However, if you exchange the walnuts for pecans the carb count is 1.68 per ball. – Thanks so much for the tip!!!
- 1 Cup Whole Walnuts
- ⅛ tsp. Sea Salt
- ¼ Cup Cocoa Powder
- ½ Cup Almond or Peanut Butter
- ¼ C Swerve* (or granulated sweetener of choice)
- 2 Tbsp. Coconut Flour, or as needed
- ¼ Cup Enjoy Life Dark Chocolate Chips (or chocolate chips of choice)
- ½ tsp. Pure Vanilla
- In the bowl of a food processor add the walnuts and sea salt. Process until walnuts are finely ground.
- Add the cocoa powder, nut butter, vanilla, and Swerve (or sweetener of choice) and process until well combined and batter starts coming together.
- Depending on the thickness of your nut butter you may need to add coconut flour to help bind everything together. If so, add the coconut flour 1 Tbsp. at a time, and process until well combined, until you achieve the right consistency. (if you add too much flour, just add in a splash of non-dairy milk)
- Pulse in the chocolate chips.
- Line a baking sheet with parchment paper.
- Roll the dough between the palms of your hand to form small balls and place on the parchment paper.
- Place the baking sheet in the freezer for 10-20 minutes or until firm.
- Store in a sealed baggie or container in the refrigerator.