Anna Ritan, APD, BND
Perfect for kids' lunchboxes or a snack on the go, these choc chip brownie bites are made with wholefood ingredients for a fudgy, delicious alternative to classic brownies—without all the added sugar!
Facts
Made with banana, chickpea flour, and dates, these brownie bites are naturally sweet—without all the added sugar of a traditional brownie.
Most classic brownie recipes contain around 2 cups of sugar and 200g of chocolate, which can make the traditional brownie very high in added sugar. This lunchbox-friendly version is naturally sweetened with banana, dates, and a touch of maple syrup, and using just ½ a cup of dark chocolate chips. Dark chocolate is a great choice as it's higher in antioxidants and lower in sugar than milk chocolate.
I have also used chickpea flour and wholemeal flour in this recipe, not only do they add a boost of fibre to help keep kids full between meals, but they also provide extra nutrients. Chickpea flour, also known as Besan flour, is rich in protein, iron, and B vitamins, while wholemeal flour retains more fibre and minerals than refined white flour—making these brownie bites a nutritious choice!"
I do recommend using pure maple syrup instead of maple flavoured syrup.
Ingredients:
Makes 12 brownie bites
2 ripe bananas
4 medjool dates (halved and pip removed)
2 tablespoons of Maple syrup
1 teaspoon of vanilla extract
2 eggs
150g unsalted butter melted and cooled
1/3 cup of cacao powder
1/2 cup of besan flour (chickpea flour)
1/2 cup of wholemeal self-rising flour
1/2 a cup of dark chocolate chips
Method:
Preheat the oven to a moderate 180C (165 C fan forced). I recommend using silicone muffin trays, or make sure you grease a traditional muffin tray very well.
Add room temperature (so they are soft) halved medjool dates with the pips removed to a blender, along with the 2 tablespoons of maple syrup, 2 ripe bananas (the riper the better) and vanilla extract. Pulse for a few seconds and then blitz for a minute or two until there a smooth creamy texture.
Add the banana mix to a large mixing bowl and add in 2 eggs, then mix until well combined. Add in the cooled and melted butter and again mix until well combined.
Then add in the dry ingredients, cacao powder, chickpea flour, wholemeal flour, and fold through until well combined. Lastly add in the choc chips and stir through.
Divide the mixture evenly between each case of the muffin tray.
Bake for around 12-15 minutes until the brownie is just cooked through, keep an eye on your brownie bites from the 10 minute mark as all ovens can vary.
Let cool and then serve or add to lunch boxes.
These freeze well for around 3 months, in a freezer bag or airtight container.
Don't forget to share a pic on insta and tag @nourishlittlelives.
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