Chocolate Brownie Bites


1/4 cup + 2 tbsp warm water

2 tbsp ground flax seeds

1/2 cup almond flour

2 scoops Chocolate Shakeology (Whey or Plant-Based Vegan)

5 pitted dates

1/4 cup canned black beans, drained, rinsed

1/4 cup unsweetened almond milk

1/4 cup unsweetened cacao powder

 1 tsp pure vanilla extract

2 tbsp semi-sweet chocolate chips


Make a flax egg by adding water and flax seeds to a small mixing bowl. Stir to combine and set aside for 3-5 minutes.

Add the flax egg, almond flour, Shakeology, dates, almond, milk beans, cacao powder, and vanilla extract to a food processor. Cover and pulse until a soft cookie-dough texture is created. 

Using clean hands, form the dough into 12 evenly-sized balls, about 1 1/2 inches in diameter.

Roll the balls in chocolate chips.

Serve immediately or store in the fridge in an airtight container for up to 3 days.


If using a blender, pulse dates with almond milk on low until desired texture is reached. Add the other ingredients, then pulse on low to combine. 


2B Mindset Plate It: Enjoy it as an occasional treat. Be sure to track it.

Portion Fix Containers: 1/2 purple, 1/2 blue

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