These viral TikTok Brownie Balls by Elle Gibson are a no-bake, decadent dessert that’s easy to make in a food processor. Made mostly from Medjool dates, they taste more like a truffle than a protein ball: soft but chewy, salty-sweet and very chocolatey.
Key ingredients
Pitted Medjool dates: Use Medjool dates, dried dates will be too tough. Make sure to buy pitted or remove the pits and stems.
Oat flour: This was in Elle’s original recipe, but I tested a batch without it and they still worked, but the mixture was softer, chewier and more tacky.
Cacao powder: You can swap this for cocoa powder if cacao unavailable.
Chocolate protein powder: Optional, the cacao powder is doing most of the work to add flavor.
Salt: Elle uses a lot of salt in the original recipe, and I agree it needs a generous amount to balance the sweetness. I used about 1/2 teaspoon table salt.
Syrup: I used maple syrup, but Elle used agave syrup in the original recipe, either would be fine.
My tips for making these
The mixture is very thick, so your food processor may need a little help. Mine started to struggle toward the end and I stopped a few times to scrape the mixture away from the blades. A few small pieces of soft Medjool date left in the mixture are fine.
If the mixture is sticking to your hands when you roll it, lightly wet your hands first. I found this made shaping the balls much easier.
Chill before coating
I freeze the rolled brownie balls for about 30 minutes before dipping them in chocolate. This firms up the sticky filling and makes them much easier to coat without losing their shape.
For dipping, I found a small, deep bowl easier than a wide bowl. Use a fork to lift each ball out and let the excess chocolate drip off before placing it onto parchment paper.
How to Make Elle Gibson’s Brownie Balls
Step One: Add the Medjool dates, oat flour, cacao powder, protein powder (if using), maple syrup, almond butter, and salt to a food processor.
Step Two: Process until sticky, mostly smooth, and starting to clump together, scraping down the sides as needed.
Step Three: Roll into about 14 balls, roughly 1 1/2 tbsp each.
Step Four: Freeze on a parchment-lined tray for 30 minutes.
Step Five: Melt the chocolate, then dip each ball with a fork, letting the excess drip off.
Step Six: Chill until the chocolate sets.
Storage
Keep in an airtight container in the refrigerator for 7 days, or in the freezer for up to 1 month. If freezing, leave the balls on the bench for a few minutes to thaw before eating.
No-Bake Date Brownie Balls
Ingredients
- 16 Medjool dates about 12 oz / 340 g; pitted
- 3 tablespoons oat flour 20 g
- 3 tablespoons cacao powder 20 g
- 1/4 cup chocolate protein powder about 1 oz / 30 g, or 1 scoop, optional
- 3 tablespoons maple syrup 60 g
- 2 tablespoons almond butter about 30 g
- 1/2 teaspoon salt
- 6 oz dark chocolate 170 g; roughly chopped
Instructions
- Add the Medjool dates, oat flour, cacao powder, protein powder, if using, maple syrup, almond butter and salt to a food processor.
- Process until the mixture is sticky, mostly smooth and begins to clump together. Stop and scrape down the sides and around the blades as needed. A few small pieces of Medjool date remaining are fine.
- Check the consistency. The mixture should be sticky but firm enough to hold together when pressed.
- Divide the mixture into about 14 portions, approximately 1 1/2 tablespoons each, and roll into balls. Lightly wet your hands if the mixture is sticking to them.
- Place the brownie balls on a flat tray or cutting board lined with parchment paper and freeze for 30 minutes.
- Add the chocolate to a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until completely melted and smooth.
- Remove the brownie balls from the freezer. Using a fork, dip each ball into the melted chocolate. Let the excess chocolate drip off, then return it to the lined tray.
- Chill briefly until the chocolate coating has set.
Notes
Original TikTok video: https://www.tiktok.com/@ellegibsonn/video/7461878539885792545 Notes and changes from Elle’s original recipe Medjool dates: Elle said 1 1/2 cups, but I used 16 medium-to-large Medjool dates, about 12 oz / 340 g. Use soft, pitted Medjool dates, not dried dates. Size: Elle makes 6 large brownie balls, which work well as dessert-sized portions. I prefer 14 smaller bite-sized balls as they’re very rich. I increased the melted chocolate quantity accordingly. Food processor: The mixture is very thick and my food processor started struggling toward the end. I stopped a few times to scrape the mixture away from the blades. Don’t worry if a few small pieces of Medjool date remain. Oat flour: I’ve tested these without the oat flour and they still work well. They’re softer, slightly chewier and more tacky without it. Salt: The salty-sweet balance is a big part of what makes these so good. Elle stresses using plenty of salt in her original video, and I agree. I used around 1/2 teaspoon table salt. If you’re unsure, start with 1/4 teaspoon, taste the mixture, then add more.  Maple syrup: Elle used agave syrup, but I swapped it for maple. Storage: Store the finished brownie balls in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 1 month (leave out to thaw for 5-10 mins before eating).Â
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