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No Bake Brownie Bites

5 from 8 votes

This quick and easy recipe for chocolate no bake brownie bites is rich, dark, fudgy, chocolatey, and melt-in-your-mouth delicious!

No Bake Chocolate Brownie Bites

No bake chocolate brownie bites

With just three ingredients, this might be the simplest brownie recipe you ever try.

Make a new batch of brownie bites any time you are craving chocolate.

The entire recipe only takes about five minutes!

With oil free, dairy free, vegan, gluten free, paleo, and keto options included, this is one healthy snack or dessert you will definitely want to keep on hand.

Also try these Black Bean Brownies

Keto Chocolate Brownie Fat Bombs

Chocolate healthy snack balls

These chocolate brownie bites are one of my personal favorite recipes.

I’ve been eating them nonstop for the past few months. And the only reason it’s taken me so long to share is that I do not usually bother to measure the ingredients.

I will just throw everything together and break off pieces of the chocolate brownie dough whenever I pass through the kitchen. It is hard to stay away!

The best part about the recipe is how easy it is to customize.

For example, I am a fan of extremely dark and bitter chocolate. So I like to decrease the sweetener and use raw cacao powder instead of cocoa powder.

But I let my mom try this extra dark chocolate version once, and she said “Please Katie, never put that on the blog.”

So there’s that.

Other customization ideas include stirring in a handful of mini chocolate chips, chopped peanuts, chia or hemp seeds, or shredded coconut at the very end.

You can dip them in chocolate or Coconut Butter if you feel fancy.

Or add melted chocolate chips or coconut oil before blending to give the brownie balls a chocolate truffle texture and extra richness.

For more of my favorite recipes, Here’s What I Eat In A Day

No bake brownie bites recipe video

Above – watch the step by step video showing how to make the recipe.

Chocolate Healthy Snack Balls

Healthy no bake brownie bite ingredients

All you need is cocoa powder, peanut butter, sweetener of choice, and an optional pinch of salt. I also like to add chia seeds.

Unlike many other mini no bake brownie recipes, this one can be made without dates, protein powder, or boxed brownie mix.

And there’s also no flour required, not even almond flour!

You can use creamy or crunchy peanut butter. Or substitute almond butter, cashew butter, pecan butter, macadamia nut butter, or allergy friendly sunflower seed butter.

Make them into healthy chocolate energy balls by swapping out the cocoa powder for an equal amount of raw cacao powder.

Choose your favorite powdered, granulated, or liquid sweetener. I am partial to pure maple syrup. They also work with honey, agave, coconut sugar, powdered sugar, or erythritol for sugar free brownie bites.

Especially if using an unsalted nut butter, I recommend including the optional salt to complement and deepen the rich chocolate flavor.

If you do want brownies made with dates, try these Ultimate Unbaked Brownies.

Girl with vegan snacks

How to make the brownie balls

Add all of the ingredients to a high quality food processor.

We surmise that using a blender instead of a food processor will yield an overly sticky or tough batter. However, we have not tried this method so cannot say for sure. Be sure to report back if you experiment.

Blend everything together, stopping to scrape down the sides occasionally.

Once it forms a smooth dough, turn off the machine. Stir in optional add ins if desired.

Using a mini cookie scoop or clean hands, roll the brownie dough into balls or shape it into bars. Or you can roll it out and have fun with cookie cutters.

Store in a covered container on the counter for up to a week or in the refrigerator for about three to four weeks.

The no bake brownie bites can also be frozen. In an airtight container, leftovers should stay good for at least three months in the freezer.

Chocolate Bomb Bites

Using gram measurements

If you prefer to use a food scale instead of measuring cups and tablespoons, go with the following numbers.

You will need 240 grams of peanut butter, 53 grams of cocoa powder, 80 grams of sweetener, and an optional 24 grams of coconut oil or chocolate.

Do not forget to also add in the optional salt and sprinkle of chia seeds. There is no need to measure the seeds if you include them.

Protein and nutrition facts

At under 100 calories, these healthy chocolate brownie bites are packed with fiber, protein, and nutrition.

Including the optional chia seeds adds omega-3s, calcium, iron, and even more fiber.

Each cholesterol free snack bite contains more than two grams of protein, even with no protein powder required for the recipe.

We have not yet tried replacing the cocoa powder with chocolate protein powder. Let us know if you play around with this substitution before we do.

Full nutrition information is available in the recipe box below.

For a non chocolate version, try these 3 Ingredient Peanut Butter Balls

No Bake Brownie Chocolate Snack Balls
Pin it now to save for laterPin Recipe

No Bake Brownie Bites

This chocolate no bake brownie bites recipe is rich, dark, fudgy, and perfect for a healthy snack or dessert!
Prep Time 5 minutes
Total Time 5 minutes
Yield 15 – 30 brownie bites
5 from 8 votes


  • 1 cup peanut butter or allergy friendly sub
  • 2/3 cup cocoa powder
  • 1/3 cup sweetener of choice
  • 1/4 tsp salt (optional)
  • optional mini chocolate chips or chia seeds
  • optional 2 tbsp coconut oil or melted chocolate


  • Blend everything together in a food processor, scraping down the sides as needed. (For best texture, we recommend using a food processor over a blender here.) You can add the optional chia seeds or chocolate chips before or after blending. Once it forms a smooth dough, roll into balls. Store on the counter, or refrigerate or freeze.
    View Nutrition Facts


Readers also love this no bake Protein Cookie Dough.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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The Best No Bake Cheesecake Recipe

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Avocado Chocolate Mousse

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No bake protein bars with chocolate coating

Protein Bars

Easy Vegan Dark Chocolate Mousse Recipe in bowls with roses

Vegan Chocolate Mousse

Or this Keto Chocolate Mousse

Published on February 21, 2024

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Shayana says

    Mine did not photograph so well as these. They taste pretty good especially as a pre or post workout snack. I blended with a hand blender and it worked well. You could also please raisins and dates in. Thanks for the recipe inspiration ?

  2. Kathryn says

    These could not have come at a better time! I just made some chocolate cheesecake flavored fat bombs, but I’m not very impressed with them. Now I have extra incentive to finish ’em, so I can make these! Thank you, Katie 🙂

      • Chocolate Covered Katie says

        Sorry, just saw this! I don’t worry about exact precision with the measurements as long as they’re close, but it’s usually somewhere around 300g crunchy peanut butter, 80g raw cacao powder, 1 tbsp pure maple syrup, a little over 1/4 tsp salt, and a few shakes from the bag of chia seeds.

        • Lisa says

          Could you add rum to this and it would make rum truffles? Or could you do a rum truffle recipe please for the festive season ?

          • CCK Media Team says

            You could definitely add rum to these! We are not sure how you’d add actual rum so would probably go with rum extract to get the flavor, but if you try it either way be sure to report back!

        • Christina Robertson says

          5 stars
          I’m so sorry if this is a dumb question but here goes…
          The recipe calls for 1/3 cup of Sweetener however I see here that you said that you used 1 tbsp of Maple syrup? I was going to use icing sugar but now I’m thinking it may be best if I follow suit with the 1 tbsp of Maple syrup so I don’t mess it up lol. If you can spare the time to respond I wonder if you could let me know if it would be 1/3 cup if I was to use icing sugar?
          Once again, my apologies for taking up your time but thank you in advance for your consideration and time!
          Kindest regards,

          • CCK Media Team says

            Hi, Katie was replying here to a comment asking about her very bitter version. For the actual recipe, go with what is listed in the recipe box. Hope that helps!

  3. Jazzmin says

    I didn’t love this recipe. I typically like your recipes but this one just wasn’t that tasty. I would not recommend making it

  4. Akanshu Jamwal says

    Hi dude I,m from India i really like cookery at weekend i strive new dishes reception however during this web site there i heap of dishes and that i scan this instruction i really like it thanks for sharing find it irresistible

  5. Disappointed says

    Too many recipes appealing to the keto masses lately. There’s enough of this on the Internet now, and I know it’s popular so of course you want to jump on that bandwagon, but it’s sad that your recipes have changed in favor of that unhealthy trend. I look to other blogs now for healthy, plant-based treats. I come back every now and then but latest recipe is “keto brownie bomb”. No thanks…

    • Jason Sanford says

      The recipes are the same (same types of ingredients, etc) as they’ve always been, just the marketing is different to appeal to a broader audience. But Katie’s recipes have always been made up of the same types of ingredients, and she hasn’t changed away from her healthy or vegan values even though it would be lucrative to do so (chicken in particular is a huge keto trend on Pinterest). The only thing that has changed is some of the recipe titles or descriptions, not the actual recipes themselves.

      • Shannon says

        Did you you know that you can be Vegan and ketogenic? It’s very healthy and it helps kids with austism, seizures, inflammation, ect.

        • Diane says

          What really helps with autism or ADHD is completely avoiding any foods or flours with folic acid…. helped me and my grandkids tremendously… one no longer needs meds and my social life improved drastically after eliminating it from my diet and eating folate rich foods instead.

          • Jill says

            Very nice. Folate is different than folic acid(Gwen) Folic acid is NOT recommended from what I remember… This is good to keep in mind. Knowledge is power and who doesn’t want to help all these little kids with autism?

      • Natalia says

        I knew I absolutely had to make these fat bombs as soon as I sae them. Really delicious! I added just about 2 tbsp of maple syrup and I was enough for me! The deep dark flavour of the cocoa powder goes really well with the peanut butter. It was a success here in my house and I will definitely be making batches to have a snack throughout the week.
        Thanks for sharing, Katie!

  6. Shannon says

    If you can’t say anything noice, about Miss Katie; or anyone for that matter than please keep it to yourself.

    • Disappointed says

      I’m sure I’m not the only one who’s noticed all the “keto” titled recipes lately, nor am I the only one to comment about it. It’s an observation, which I’m perfectly justified in pointing out, just in case Katie wants to hear what members of her audience want. So no, I won’t keep it to myself, and you have no right tell people what to say and not say.

      • Jennie says

        Awww. I guess there’s gotta be a sour grape in every bunch. It’s too bad not everything is tailored to you, right? There’s tons of blogs out there making recipes for all different kinds of eating. Plenty of us appreciate this. You could just scroll by. Or you could actually be helpful with your comments and suggest non-keto ways to make them and maybe that might become a thing she does too. But you didn’t. You just complained.

        • Rachel says

          I agree Jennie. As the old saying goes, if you can’t say something nice then don’t say anything at all. I love this site and All the recipes, they are soooo yummy and healthy so Thank you Katie. I also love that your so upbeat. ❤️

    • Monique Giron says

      I’m not an expert on any of this but I’m thinking that Nutella has a good amount of sugar?

      • Omi says

        There are companies that now make sugar free hazelnut butter with chocolate. Check on line to purchase or make your own. There are recipes if you search.

  7. Kathryn says

    I made these, and they’re the bomb! 😀 lol… That bombed, I know.
    Anyway, I used a mixture of freshly ground peanut and almond butters. My food processor seemed to be having a little trouble at first. It wouldn’t blend, everything just balled up and stuck to one side. I added a tablespoon of coconut oil, and that helped a little, but not enough. I added one more tablespoon and then it suddenly blended up nice and smooth 🙂 I had to add a lot more sweetener, but that’s just my current taste preference.
    I made them on Sunday, and they’re helping me get through the week. There’s cake in the office right now, but I am perfectly happy with my brownie bomb.

  8. Jenny says

    Just wanted to let you know that I personally appreciate the keto recipes. I’m vegan and aso avoid all sugars (that includes maple syrup, coconut sugar, dates, ets.) As you can imagine this lets out pretty much any dessert recipe… UNLESS IT IS VEGAN AND KETO!!! Then I get very excited because I know I can eat it. I don’t follow a ketogenic diet and woudn’t eat these desserts all the time, but it’s nice to have the option every once in a while if I want a treat. So thanks for posting!!!

  9. Chelsea says

    Delicious recipe, thanks Katie! My family isn’t following a vegan or keto diet, but we are starting to cut out sugar for the health benefits and I have been a fan of your recipes for a long time because they’re delicious and accessible, especially these few ingredient recipes. Love you! Looking forward to trying more of your keto recipes!

  10. Pat Krause says

    Why do your recipes need 2 pages to print? Page 1 is generally empty except for the first 2 ingredients. Waste of paper.

    • Jason Sanford says

      Unfortunately we are just not tech-savvy enough to fix it :(. I wish we were.
      Katie is working with a designer on a redesign, but those things take months in the planning stages.
      Jason (media relations)

    • Judy says

      RE: recipe printing on 2 pages: I just copy & paste the recipe into a WORD document & then edit to make it all fit on 1 page. Or you can copy & paste into email & edit before printing.

      Nice website Katie. Appreciate your hard work to bring us these recipes.

      • Sandra M. says

        Judy, that is exactly what I do – it’s easy to format the way I want and then print!
        Can’t wait to try some of these keto recipes, Katie! Hurrah!

    • Teetop says

      Most printers will let you preview, just select the pages you need. Sometimes you can just click, sometimes you need to actually specify which pages to print. So instead of pages:all, I change it to pages: 2, for example

    • Jason Sanford says

      Hi did you chill them? They will firm up when chilled. Just stick them in the freezer! Also what is mct oil?

      • Tracie says

        Love this recipe and will be making it this week! Mct (medium-chain triglycerides) oil is from coconuts but is designed not to solidify at room temperature. Not sure if it goes solid even when frozen, would be an interesting experiment (except it’s a bit expensive).

  11. Hannah Westmoreland says

    How do you store these fat bombs? Fridge or freezer? Do you know about how long they’d last in the fridge ? Thank you.

    • Jason Sanford says

      Either is fine! I store mine in the freezer usually but they’ll last a few weeks in the fridge. Coconut oil and cocoa and sweetener are not quickly perishable ingredients.

    • Jason Sanford says

      Hi! One tablespoon of cocoa powder weighs about 5g. For most ingredients, it should always say on the box/package. If it doesn’t, leave a comment and I will usually know most ingredients 🙂

  12. Chelsea says

    Finally got around to making these (well, it, I never shaped into balls, just a big lump of satisfying goodness in my fridge), and it is my lifesaver right now!! I just used two tbsp of maple syrup so it’s more like super dark chocolate, and it’s perfect to have a satisfying snack whenever hunger hits and I can keep nausea at bay! (Pregnancy nausea) Thanks girl, it’s so frustrating constantly trying to figure out what to eat to keep from feeling like crap. This is perfect for me. ?

  13. Jami H says

    I love these! Made them according to the recipe the first time and they were perfect. Second time added coconut oil and to runny, will not stay in the balls. But very tasty!

  14. S23 says

    My mixture turned out a bit too soft to turn into keto balls (because of the coconut butter perhaps), so I’ve experimented and I’m creating a mega keto bomb which I covered with almond slivers. Hope to cut it into small pieces after some refrigeration. I used crunchy peanut butter, 1 spoon of coconut butter and 3-4 spoons of Stevia powder! Such clever recipes – thank you, Katie!

  15. Celeste✩ says

    Hello Katie!
    This is a great recipe!
    I used a blender to make these. I skipped the coconut oil and chocolate at first so the mixture I had was quite dry, this made it difficult as it stuck to the edge and wouldn’t touch the blades. I added two tablespoons of coconut oil and extra sweetener ? which made the mixture a little less dry but it still balled up. I don’t recommend using a blender to mix it, I found it easier to mix it by hand. I later added chopped up top deck chocolate and rolled the balls in desiccated coconut. They’re delicious and were even before I added extra sweetener! Thanks for the great recipe! ❤️

  16. Wendy says

    I used almond butter but mine turned out pretty runny. I have them in the fridge now to see if the “dough” will harden enough to make a ball. Is there anything else I can do?

  17. Stevie says

    I sweetened with Splenda and because it did not melt into the Nut butter and cocoa, I nuked it to dissolve the Splenda. It did not work well so I put it in molds. Great taste. The granules taste like chunky peanut butter, which gave it texture. I will definitely use this recipe again.

  18. Terrie Berdy says

    I’m completely in heaven now that I made this Keto Brownie Bomb. I thank you for sharing this recipe!
    I used Swerve Granulated sugar in this one and it came out deliciously to my surprise as I thought I
    may taste some kind of after taste due to Swerve but not so!! I have a question….is it required to
    refrigerate those bombs after making balls or can leave them in container on countertop?

  19. Terrie Berdy says

    Forgot to ask you this….did you add some kind of melted chocolate to cover the balls per
    your picture posted?

    • Jason Sanford says

      I think she did this: “adding melted chocolate or coconut oil before blending to give them a truffle-like richness”
      It was mentioned as an option in the post commentary, but above the actual recipe. 🙂

  20. Terrie Berdy says

    Do they required refrigerated after making the bombs or can be stored in a container on countertop?

  21. Isabella says

    I am obsessed with this recipe! I made them with Trader Joe’s crunchy almond butter, coconut oil, tRuvia sweetener, rolled them in a few chocolate chips and voila!! They turned out so much better than i could have imagined. The food processor chopped up the almonds so finely that each bite is crispy, very similar to a Ferrero rocher!! I highly reccomend these!!

  22. Emily says

    I print my recipes out. I would appreciate if the nutrition info could be included with the printable recipes. Thank you.

    • Jason Sanford says

      Hi, she has nutrition facts for all her recipes at the bottom of the recipe box under the ingredients/instructions 🙂

  23. Megan says

    Wow these actually really do taste like brownie batter! I used almond butter and swerve. This is really a lifesaver on my first week of keto and I’m not minding the hit of caffeine from the cocoa either! Thanks, Katie!

  24. Jenniffer LaCroix says

    Hi, this is the second time I’ve made these, and I think they taste great. This time however, I made your keto bombs at the same time so I always have something on hand. It doesn’t say how long they last in the fridge or if I have to put them in the freezer. Just wondering what you think. I’ve had them in the fridge for probably a week now. They haven’t lost taste. Just wondering. Thanks, and thanks for sharing. I’m glad I can still eat junk food and chocolate on low carb diet.

  25. Amy says

    So good, I made mine with almond butter and added in some almond extract. It’s like chocolate marzipan, but healthier! Love it!

  26. Jennifer says

    I used organic peanut butter, coconut oil, and splenda. The flavor is good, but it’s very runny (currently chilling) and it’s so thick in my mouth I can barely swallow it. Is this normal??

  27. Haley says

    So this tasted great! My only problem was the mouth-feel. It constantly got stuck on the roof of my mouth. I mean, I’m still gonna eat it lol but next time I will add the coconut oil or maybe try butter.

  28. Diana says

    These Keto Brownie Bombs are AMAZING! So easy to make and sinfully delicious. I have made this recipe at least a half dozen times and usually have them on-hand for a quick ‘snack’. I use Lakanto Monk-Fruit sweetener. I also like them better when I use mini chocolate chips (from Enjoy Life) or I chop up Hu chocolate chunks and add them in. I use a mini scoop, put them on a parchment-lined cookie sheet, and freeze them for an hour or two. I’ve never been able to squeeze out 30, but I come pretty close.

  29. Linda Lopez says

    i would love to try these keto diet but everything calls for Coconut oil and Coconut and I don’t agree together. Just have never been able to tolerate it and now in my 70’s I can’t imagine what it would do to me now. I keep asking for substitutes but never get any answers. Do you know what I can substitute for this coconut oil? And a lot of the items call for things I’ve never seen in a store.
    Thank you

    • CCK Media Team says

      Hi Linda, the coconut oil is not required for these. It’s just optional so you can leave it out 🙂

  30. Cheryl says

    5 stars
    Sorry, I don’t see serving size anywhere, how many bombs does this make please?

    Tastes amazing, really enjoying it! Worried I’m going to overindulge, sooo good! Thanks for an amazing recipes, love them all!

  31. Gina says

    5 stars
    These tastes like truffles!!
    I added dark chocolate chips and a pat of butter. I didn’t have coconut oil. I probably used half a tbls of sweetner, I like dark chocolate too. Yummy!!! Thank you for sharing!

  32. Deb says

    5 stars
    I had about a half a jar of almond butter I needed to use. Put it into the food processor to make smooth. I added about 1/2 cup of dark Hersey cocoa and 1/2 tsp salt. Then Some unsweetened Anthony’s coconut and some pecans. Pulsed to combine. It seemed dry so I added 2 tsp vanilla and a bit of maple extract. I made into quarter sized balls and rolled in more coconut. They. Are. Delish!!!! I wish I’d put a few more pecans in. Next time.
    Thanks for the GREAT idea. And they do taste like brownies! Go figure.

  33. Angelica says

    Very excited to try this, but if I wanted to add the following, how much would I add
    – melted chocolate (in the end for the truffle like taste)
    – chia seeds

    • CCK Media Team says

      Hi! You can just throw in a handful of chia seeds, no need to measure. Try 1/4 cup to 1/2 cup of chocolate chips or chopped chocolate.

  34. Jane says

    For me the keto brownie bombs were a bomb. I tried them as the recipe suggested including adding some chocolate chips but didn’t like them at all. I tried adding coconut, oats, and nuts and finished by rolling them lightly in coconut sugar. I still didn’t like them. It tasted like a blob of peanut butter. I’m not sure what would make them taste better. I considered adding some almond flour but don’t know if that would have helped. I’ll probably look for a different recipe altogether.

  35. Kathy says

    I just got done making these keto brownie bombs. The flavor is okay but I opted not to add the coconut oil because my peanut butter was quite oily and I’m trying to avoid as much oil as possible. For my sweetener I added 5 dates, again because I don’t want any kind of sugar added, but they were so dry they just crumbled all over the counter. So I added about 2 tbsp maple syrup, and still they would not hold together, so don’t know if they really need the coconut oil to hold them together. And for 30 balls, they were tiny. As much as how delicious these look in the picture, I won’t be making them again. Going to find another form of ball that sticks together without added oils.

    • CCK Media Team says

      Hi Kathy! No extra oil is needed for them – just blend the peanut butter mixture longer and it will magically get more oily on its own 🙂

    • CCK Media Team says

      Hi! Full nutrition facts are linked at the bottom of the recipe box under the ingredients/instructions 🙂

  36. Jenny says

    First time making them today. I used sunflower butter in mine and 2 tbs coconut oil. Froze them. Omg so good. Will be a new staple in my freezer!!

  37. Sophie says

    Hi! When you made this and took a pic, what variation did you do? Sorry for bothering, but I usually like really visually pleasing recipes and these look very pretty. Thanks!

  38. Brande says

    These are by far my favorite fat bombs. And taste just like brown batter. I used pecan butter and mine, and it was amazing! Thank you for the recipe.

  39. Anna Hughes says

    5 stars
    This is my go-to Fat Bomb from now on!!! I used creamy Almond butter and Monk Fruit sweetener. I did not add coconut oil because the peanut butter had plenty in it. I didn’t get 30, only 22 but they are the “BOMB!”

  40. Belen says

    Hi Katie. Sorry if I missed this in the recipe; but what size scooper are you using for this? Was it a tablespoon size? Since the calories are 100 per ball, I want to make sure I use the correct size. Thank you!

    • CCK Media Team says

      Hi, if you divide the dough into thirty balls of eleven grams each, it will be 50 calories per ball. You can of course make larger or smaller balls, no need to use a measuring scoop.

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