Cherry Garcia Brownie Bites combine rich chocolate with sweet, tangy cherries for a delectable treat. Each bite offers a variety of textures, from the creamy, nutty base to the satisfying crunch of roasted nuts and the chewy, fruity center.
These bites are naturally sweetened, providing a delightful taste without overwhelming the palate. Versatile and customizable, they suit any occasion, from casual snacks to elegant dessert spreads.
This recipe is part of my Feel Good Treats Summer series, where we’re all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Cherry Garcia Brownie Bites
Course: Dairy Free, Gluten Free, Refined Sugar Free12 to 20
servingsIngredients
1 (13.5oz) can of chickpeas, drained and rinsed
1/2 cup almond butter (or nut butter of choice)
3/4 cup cup vegan dark chocolate chips, melted
3 scoops of collagen protein powder (optional for a protein boost)
1 Tablespoon honey (or maple syrup)
pinch salt
1/3 cup cup roasted almonds
1/4 cup choc chips
2 Tablespoons cup shredded coconut
12-20 Frozen or fresh pitted cherries
- Coating
3/4 cup vegan dark chocolate chips, melted
2 Tablespoons coconut oil
Flakey maldon salt
Directions
- To a food processor or high speed blender, add chickpeas, nut butter, melted chocolate, salt, collagen (optional), and honey.
- Blend for about 60 seconds – 5 mins (depending on the strength of your equipment) or until ingredients are well incorporated and very smooth.
- Then add in almonds, choc chips, and coconut and pulse quickly just to incorporate into the batter. But leaving it in chunks!
- Add the batter to the freezer to chill for 15-30 minutes. This will make rolling them WAY easier.
- Then, using a cookie scoop or a spoon, scoop the batter in Tablespoon amounts (ish) onto a baking sheet that is lined with parchment paper or a silicon mat. Roll them into balls, adding a pitted fresh or frozen cherry to the middle.
- Place back in the freezer for 10 minutes to harden again.
- Melt the additional dark chocolate for coating.
- Remove the truffles from the freezer and coat them with the chocolate, and then add a sprinkle of flakey salt on the top.
- Then place them back onto the baking sheet and then back into the freezer to harden completely.
- Store in the fridge or freezer! Enjoy!
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