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Snack recipe · from the recipe book

Toasted Pecan Cinnamon Cocoa Brownie Bites

Toasty pecans and almond butter blend with cocoa, sticky dates and chewy raisins into fudgy, brownie-like bites with warm cinnamon and a soft cocoa dusting.

Toasted Pecan Cinnamon Cocoa Brownie Bites

Ingredients

  • ⅔ cup chopped70 gPecans
  • 2½ tbsp40 gAlmond butter, no salt addedstirred
  • 3 dates72 gMedjool dates, pittedchopped
  • 3½ tbsp30 gRaisins
  • 3 tbsp16 gUnsweetened cocoa powderdivided
  • ½ tsp1 gGround cinnamon
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 2 tsp10 gWater

Steps

  1. Preheat the oven to 350°F (175°C).
  2. Spread the pecans on a small baking sheet and toast for 7 to 8 minutes until fragrant, then cool completely, about 10 minutes.
  3. Pulse the cooled pecans in a food processor until finely ground.
  4. Add the dates, almond butter, three-quarters of the unsweetened cocoa powder, the cinnamon, the vanilla, the salt and the water, and process until the mixture clumps into a sticky dough.
  5. Add the raisins and pulse a few times, just until they are spread through the dough.
  6. Roll the dough into 12 balls, 3 per serving.
  7. Put the remaining quarter of the unsweetened cocoa powder in a shallow dish and roll each ball in it to coat.
  8. Chill the bites for 15 minutes to firm up before serving; keep leftovers in the fridge.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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