Peanut Butter Brownie Bites
Reese’s Peanut Butter Cups were a favorite of mine. The mixture of chocolate and peanut butter was simply amazing. These Peanut Butter Brownie Bites combines the richness of cocoa and peanut butter for a deliciously guilt-free pleasure. Eat cautiously!


1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low-sodium black beans, rinsed and drained
8-10 medjool dates pitted or 1 1/4 cups chopped dates
1/2 cup plant-based milk
2 tablespoons raw peanut butter
3/4 cup cocoa powder
3 tablespoons ground flax meal
3/4 cup warm water
1 teaspoon baking powder
1 teaspoon vanilla extract or vanilla bean powder

Sprinkle non-dairy mini chocolate chips on top prior to baking.


Preheat oven to 325 degrees F.

Line muffin tin with parchment paper or use silicon muffin tray.

Prepare flax eggs by placing three tablespoons of ground flax meal mixed with ¾ cups warm water. Allow to sit for 5 minutes before combining with other ingredients.

Place dates and milk in a blender and blend until smooth.

Place all ingredients in a food processor; blend until smooth. Pour batter into prepared muffin tins; top with mini chocolate chips if using.

Bake for 20-25 minutes. Cool completely.

Store in a covered container in the refrigerator up to one week. These brownies also freeze well.

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