These no bake chocolate brownie bites are rich, chewy, and made with a simple mixture of cashews, dates, cocoa powder, and mini chocolate chips.

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Chocolate Brownie Bites Made with Cashews and Dates

I love a homemade snack that tastes like dessert but is still made with simple, filling ingredients. These chocolate brownie bites are fudgy, chocolatey, and naturally sweetened with dates.

Everything comes together in the food processor, so there is very little prep or cleanup. The hardest part is waiting for them to chill before cutting into them.

I like to keep these in the freezer and eat them cold. They stay chewy and taste a little like chilled brownie batter, especially with the mini chocolate chips mixed throughout.

Main Ingredients & SwapsMain Ingredients & Swaps

Raw cashews: Cashews create the base of the brownie bites and give them a rich, creamy texture once processed. I prefer raw cashews for their mild flavor.
Medjool dates: Soft, sticky Medjool dates sweeten the bites and help hold the dough together. If you use smaller and drier Deglet Noor dates, soak them in hot water for 10 minutes and drain them thoroughly before processing.
Cocoa powder: This gives the brownie bites their deep chocolate flavor. Natural or Dutch processed cocoa powder will work.
Vanilla extract: A little vanilla rounds out the cocoa and makes the chocolate flavor taste richer.
Salt: Salt balances the sweetness and brings out the flavors of the dates and chocolate.
Mini chocolate chips: These add little pockets of chocolate throughout every bite. You can adjust the amount depending on how chocolatey you want them.

Equipment I Use

Food processor: A food processor breaks the cashews into a coarse flour and blends the dates into a thick, sticky dough. This is the food processor I use.
Pullman loaf pan: I use a large 4 × 13 inch Pullman loaf pan because I like the size and shape of the finished brownie bites. Any loaf pan or similarly sized container will work. This is the Pullman loaf pan I use.
Parchment paper: Lining the pan makes it easy to lift out the chilled dough before cutting. These precut 12 × 16 inch parchment sheets fit my Pullman pan nicely.

How I Make Them

Add the raw cashews to a food processor. Pulse until the cashews resemble a coarse flour, being careful not to process them long enough to turn into cashew butter.

Add the pitted dates and process for about 45 seconds. The mixture should begin coming together into a thick, slightly sticky dough.

Add the salt, vanilla extract, and cocoa powder. Process for another 30 seconds, or until the mixture forms a thick dough that you can easily press together with your hands.

Add the mini chocolate chips and process for about 10 seconds, just long enough to distribute them throughout the dough.

Line a 4 × 13 inch Pullman loaf pan with parchment paper. Press the brownie mixture very firmly and evenly into the pan. Freeze for 30 minutes, then lift it from the pan and cut it into your desired bite size.

Tips & Storage

Process the cashews before adding the dates. This helps them break down evenly and prevents large pieces of cashew from remaining in the finished bites.
Medjool dates are naturally soft and sticky. If your dates feel dry or firm, soak them in hot water for 10 minutes and drain them very well before adding them to the food processor.
Press the dough firmly into the pan so the brownie bites hold together when cut. Folding the parchment over the top makes it easy to press everything into an even, compact layer.
Store the brownie bites in an airtight container in the freezer. They remain chewy enough to eat cold, so there is no need to thaw them first.

Watch my YouTube video below to see how quickly these fudgy chocolate brownie bites come together in the food processor.

These are exactly the kind of treat I love keeping in the freezer. They are simple, deeply chocolatey, and ready whenever the craving for something sweet hits.