No-Bake Espresso Chocolate Brownie Bites

Coffee and chocolate go hand-in-hand in drinks and sweet recipes, resulting in a rich and flavoursome experience. For my latest recipe working with Percol I wanted to combine the two together in an easy, no-bake recipe for an indulgent but healthy sweet treat – so say hello to these squidgy, dense brownie bites made from…sweet potatoes! Yes that’s right – this provides the most delicious texture while the other ingredients allow the brownies to effectively set in the fridge. Enjoy!

For the chocolate bites –

  • 3 sweet potatoes, peeled, chopped, cooked and mashed
  • 120g coconut flour (I used LucyBee)
  • 3 scoops chocolate or coffee protein powder (I used NutriStrength Coffee Pea Protein)
  • 4 tablespoons cocoa or cacao powder (I used LucyBee)
  • 200g nut butter (I used Meridian almond butter)
  • 6 tablespoons maple syrup (I used Indigo Herbs)
  • 200ml almond milk (I used Alpro)
  • 2 teaspoons Percol Black & Beyond Espresso coffee, dissolved in 2 tablespoons boiling water then cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon hazelnut extract (optional)
  • Pinch of sea salt

For the topping –

  • 2 tablespoons coconut oil (I used LucyBee)
  • 2 tablespoons smooth nut butter
  • 3 tablespoons maple syrup
  • 5 tablespoons cacao or cocoa powder
  • Dash of vanilla extract
  • Pinch of sea salt

Get making!

  1. Simply place all of the ingredients for the brownies into a food processor or blender (I use my trusty Ninja Kitchen Nutri Ninja) and whizz up until quite thick and smooth.
  2. Scrape out and spoon into a lined tin or tupperware box and spread out evenly. Chill in the fridge while you make the topping.
  3. Melt the coconut oil, nut butter and maple syrup, then whisk in the cacao/cocoa powder, vanilla and salt until smooth. Pour this over the brownie mixture evenly.
  4. Return to the fridge for at least 4 hours to set. When ready, carefully remove and place on a chopping board and cut into squares.
  5. Top with cacao nibs and flaked almonds – then enjoy!

Check out my other recipes working with Percol Coffee over here 🙂