No-Bake Brownie Fudge Bites
Prep time
Total time
This recipe uses a lot of cocoa powder, and since it isn't baked, overly bitter cocoa powder can overwhelm the flavor. For best results, use either a Dutch-process or mild natural cocoa powder. Also, please note that the Prep time for this recipe does not include refrigeration.
Serves: 24 to 36 brownie fudge bites
  1. Place the sunflower seeds in a spice grinder or food processor and pulse 5 to 7 times, or until chopped with both fine and coarse pieces.
  2. Place the chocolate chips and oil in a large microwave-safe bowl and microwave on HIGH for 1 minutes. Whisk vigorously. If not fully melted, microwave 15 seconds more and whisk vigorously.
  3. Add the cocoa powder, sweetener, sunflower seed butter, vanilla and salt to the chocolate and stir to combine. Add the sunflower seeds and stir to combine. It should be rather thick.
  4. Line an 8x8-inch dish with wax paper or parchment paper. Add the chocolate mixture and even it out. If it's too sticky, refrigerate for 10 minutes, remove and then pat it down until even.
  5. Cover and refrigerate for 1 hour, or until set.
  6. Remove the brownie fudge using the sides of the wax paper and invert onto a cutting board. Peel off the paper and cut into squares. I cut them quite small since they're very rich.
  7. Store in an airtight container in the refrigerator. Note that the flavor will meld and mellow a bit when allowed to chill for at least a few hours.
*You can use rice bran, grapeseed, or other neutral-tasting oil instead of the coconut oil. This will make the brownie fudge bites quite a bit softer.
Recipe by Go Dairy Free at