These Flourless Chocolate Fudge Brownie Bites are made with five whole-food ingredients, contain no added sugar, and are topped with a pillowy Peanut Butter Greek Yogurt Frosting. Truly irresistible.
Avocado, Medjool dates, cocoa, peanut butter and unsweetened almond milk—blend these five wholesome ingredients and you get a rich, dark, fudgy batter that’s naturally sweet and deeply chocolatey. The texture is dense and silky, the flavor remarkably chocolate-forward despite no added sugar. Go ahead and taste the batter straight from the bowl—it’s that good.
This recipe grew from that spoon-licking moment. I wanted a reliable, small-batch base for a frosting I kept thinking about: a Peanut Butter Greek Yogurt Frosting that is airy, tangy and lightly sweetened only with dates. I experimented twice in a week because the combination surprised me so much—dates and Greek yogurt lend creaminess and sweetness without processed sugar, while peanut butter adds richness and savory depth.
This frosting is breakfast-friendly: tangy Greek yogurt, creamy peanut butter, and a touch of date sweetness make a spread that’s excellent on oatmeal, toast or fruit. It also turns these brownie bites into a decadent, yet relatively clean, dessert or snack that travels well in a lunchbox.
On a practical note, I kept my week simple and focused on using up ingredients in the fridge and pantry. A rotisserie chicken and a slow-cooked shredded chicken were on the menu for larger meals, but these brownie bites were the treat I reached for between meal prep tasks. They’re quick to make, bake in a mini muffin tin and store well in the refrigerator for several days—perfect for an easy grab-and-go sweetbite.
Simple to prepare and satisfying to eat. If you like chocolate and peanut butter, this combination should be on your must-try list. Grab a spoon and a mini brownie—these are best enjoyed slightly chilled with a generous dollop of the frosting.
Flourless Fudge Brownie Bites with Greek Yogurt Frosting
★★★★★
5 from 2 reviews
- Author: Kristina LaRue
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 16
Description
These flourless chocolate brownie bites are made from five whole-food ingredients and contain no added sugar. They produce a fudgy, chocolatey mini-brownie that pairs perfectly with a creamy, peanut butter Greek yogurt frosting. The combination balances richness, tang and natural sweetness for a healthier indulgence.
Ingredients
- 5 Medjool dates, pitted
- 1 ripe avocado, pit removed
- 1/2 cup natural peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsweetened vanilla almond milk (or other unsweetened plant milk)
- For the Frosting
- 3 Medjool dates, pitted
- 1/2 cup natural peanut butter
- 1/2 cup plain nonfat Greek yogurt
Instructions
- Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line with silicone mini liners.
- Place the dates in a food processor and pulse until they break down into a sticky paste.
- Add the avocado to the dates and process until smooth and combined.
- Scrape down the sides, then add the peanut butter, cocoa powder and almond milk. Process until a thick, cohesive batter forms. The batter should be fudgy and scoopable; add a splash more almond milk only if needed to achieve a spreadable consistency.
- Spoon the batter into the prepared mini muffin tin, pressing and smoothing each cup so the batter forms little brownie cups.
- Bake for about 12–15 minutes, or until the tops are set. They will remain fudgy inside. Allow the brownie bites to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- While the brownies cool, make the frosting: process the dates in the food processor until they form a paste. Add the peanut butter and Greek yogurt and process until the mixture is smooth, creamy and well combined.
- Once the brownie bites have cooled, pipe or dollop the frosting onto each brownie. Chill for a short time if you prefer a firmer frosting set.
- Store the finished bites in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage—thaw in the fridge before serving.
Tips and Variations
- Swap peanut butter for almond or sunflower seed butter to accommodate allergies or different flavor profiles.
- If your dates are dry, soak them in warm water for 10 minutes and drain before processing to help them blend smoothly.
- For extra texture, fold in a small handful of chopped nuts or unsweetened shredded coconut to the batter before baking.
- To make smaller or larger bites, adjust baking time accordingly; smaller bites will bake faster.
- If you prefer a sweeter frosting, add an extra date or a drizzle of maple syrup, keeping in mind this will add sugar beyond the base recipe.