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!

Ingredients:

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

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

Instructions:

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.

Click Here to Download for Print