Brownie Energy Bites

May 25, 2017

With summer upon us, I thought it would be a good idea to post this healthy snack.  These rich dark chocolate goodies taste sweet and indulgent while still being healthy.  I got this recipe from the January/February edition of Cooking Light magazine, and I believe they did an awesome job with these delicious brownies.  Give them a try and see for yourself!  Eating healthy can be a delicious thing.

Bon Appetit!



When rubbing the skins off the hazelnuts, I place several hazelnuts between the palms of my hands and rub back and forth.  The skins come right off!


Preparation time is 40 minutes.  Chill time is 30 minutes.



  • 1/2 cup whole hazelnuts

  • 12 whole Medjool dates, pitted and roughly chopped

  • 2/3 cup almond butter

  • 1/3 cup unsweetened cocoa

  • 2 tablespoons water

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt



Preheat oven to 350 degrees F.  Spread nuts on a small rimmed baking sheet.  Bake at 350 degrees F until lightly toasted, about 10 minutes, stirring once.  Cool 10 minutes.  Rub off skins.  Reserve 20 hazelnuts.  Pulse remaining hazelnuts in a food processor until finely chopped; transfer chopped nuts to a small bowl.


Pulse dates in food processor until almost paste-like.  Add almond butter, cocoa, 2 tablespoons water, vanilla, and salt; process until well combined.  Turn mixture onto a sheet of wax paper; divide into 20 equal portions.  Roll each portion around 1 whole hazelnut to form a ball.  (Mixture will be oily.)  Roll each brownie ball in chopped hazelnuts to coat.  Chill until firm, about 30 minutes.


Serves 20.  Calories: 111, Fat: 7g, Protein: 3g, Carb: 12g, Fiber: 3g, Sugar: 9g.



(edited by Anna Weicht)

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