These nutty sea salt date brownie bites are my no-bake ode to the best part of homemade brownies: the fudgy batter. Chewy dates, cacao powder, and nut butter blend into a rich, chocolatey base, while toasted walnuts are studded throughout each bite for a buttery crunch. The result is everything you want in a loaded brownie, packed into a bite-sized no-bake snack!
What makes these taste like brownies?
Walnuts are key here! While testing the recipe, I found that toasting them was crucial for removing any bitter notes and bringing out that rich, buttery flavor. I tried pairing them with both cashews and pecans, but neither nut gives that same silky and mellow flavor when roasted.
I also keep the walnut pieces somewhat chunky throughout the dough instead of blending them completely into the base. The contrast and texture is just what a date ball like this needs to feel indulgent and satisfying.
Ingredients
- Medjool dates: soft, sticky, and plump dates work best. Toss them in very hot water for 2-3 minutes to soften them and make them easier to blend in the food processor.
- Raw walnuts: toast them for 3-4 minutes before adding to the food processor.
- Cacao powder: adds deep chocolate flavor and naturally contains antioxidants.
- Nut butter: peanut butter is my favorite here for its bold, nutty flavor, with almond butter as a very close second. Cashew butter also works well if you want something more subtle and a touch creamier.
- Vanilla extract: gives additional flavor to the base while rounding out the cacao powder.
- Sea salt: a good pinch in the base helps balance the sweetness and bring out the nuttiness.
- Flaky sea salt: a little sprinkle on each bite finishes it off for the ideal sweet and salty snack.
How to make date brownie bites
1. Prep the dates and walnuts
Soak the dates in hot water for 3-4 minutes to soften them. Drain, remove the pits if needed, and set aside.
Meanwhile, add the walnuts to a warm, dry pan and toast for 3-4 minutes, stirring frequently, until fragrant and starting to darken in color and leaving just a bit of natural oils on the pan.
2. Blend the base
Add the softened dates, nut butter, vanilla extract, sea salt, and water to a food processor. Blend for 20-40 seconds, stopping to scrape down the sides and top as needed, until the dates are mostly broken down and have formed a thick, sticky paste.
3. Add the cacao and walnuts
Add the cacao powder and toasted walnuts, then pulse for another 15-30 seconds. The cacao should be fully incorporated, but we want to keep small pieces of walnut throughout.
The finished dough should be soft and hold together easily when pressed. You may need to stop and stir the mixture a few times to keep the food processor moving.
If the ingredients are not blending together well, add a small splash of water and pulse again. If it's too sticky or overly wet, add 1 teaspoon of cacao powder or additional toasted walnuts.
4. Scoop and chill
Using a #40 cookie scoop, or about 1.5-2 tablespoons per bite, tightly scoop the mixture and place onto a parchment-lined plate or into mini muffin liners. The recipe makes about 10-12 bites, depending on the size. Sprinkle each with flaky sea salt.
Refrigerate for at least 30 minutes before enjoying. They somehow become even tastier overnight.
Quick notes for the best date brownie bites
- Use soft dates and soak them in hot water before blending.
- Toast the walnuts to mellow any bitter notes and bring out their rich, buttery flavor.
- Don't overprocess the batter; keep small pieces of the walnuts studded throughout.
- Chill before eating to help the bites firm up and develop that fudgy brownie-like texture.
Storage
Store the chilled date brownie bites in the refrigerator for up to 1 week. Let them chill uncovered for at least 30–45 minutes before covering and storing to prevent the bites from becoming too soft or trapping excess moisture.
For longer storage, keep them in the freezer for up to 1 month. Let them thaw at room temperature for 5-10 minutes before eating.
More No-Bake Bites
- Chocolate Pecan Turtle Bites with Dates
- No-Bake Peanut Butter Cup Energy Balls
- Vegan Chocolate Coconut Date Balls
📋 Recipe
Nutty Sea Salt Date Brownie Bites
Equipment
- food processor
- measuring cups and spoons
- medium sized pan for toasting walnuts
Ingredients
- 1 heaping cup raw walnuts, toasted
- 7-8 medjool dates, soaked in hot water for 3-4 minutes or until soft
- 1 heaping tablespoon pourable almond butter or peanut butter
- 1 tablespoon pure vanilla extract
- 2 tablespoons water + more if needed
- ¼ scant teaspoon sea salt
- 3 tablespoons cacao powder
- flaky sea salt for topping
Instructions
- Prep the dates and walnuts: Soak the dates in very hot water for 3–4 minutes, then drain and pit if needed. Meanwhile, toast the walnuts in a dry pan for 3–4 minutes, stirring often, until fragrant and just slightly darker.
- Blend the base: Add the softened dates, nut butter, vanilla, sea salt, and water to a food processor. Blend for 20-40 seconds, scraping down the sides as needed, until thick and well combined. The mixture won’t be completely smooth; small bits of date should remain.
- Add cacao and walnuts: Add the cacao powder and toasted walnuts. Pulse for 15–30 seconds, or until combined, leaving small pieces of walnut throughout. If the batter is too dry, add a splash of water as needed. If too wet, add additional walnuts or a teaspoon of cacao powder.
- Scoop and chill: Using a #40 cookie scoop, or 1.5–2 tablespoons per bite, scoop into 10–12 balls. Top with flaky sea salt and refrigerate for at least 30 minutes before serving.
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