No-Bake Brown-Butter Chocolate Bites
Nutty brown butter and bloomed espresso carry deep chocolate flavor through a chewy, crisp-edged no-bake bite finished with flaky salt.
- rolled oats1 cup
- unsweetened shredded coconut, for toasting; reserve some for rolling⅓ cup
- unsalted butter2 tbsp
- peanut or almond butter, smooth, well-stirred½ cup
- honey⅓ cup
- cocoa powder1 tsp
- espresso powder(optional)½ tsp
- vanilla extract½ tsp
- crisped rice cereal½ cup
- ground flaxseed¼ cup
- hemp hearts2 tbsp
- mini dark chocolate chips½ cup
- flaky salt, a pinch in the mix plus more for finishing
- 1
Spread the oats on a half sheet pan and toast in the Breville at 325°F for 6 minutes. Add the shredded coconut, toss, and toast 3–4 minutes more until both are golden and nutty. Watch the coconut — it colors fast. Cool completely.
325°F - 2
In the 8-inch skillet, brown the butter over medium heat, swirling, until it foams, quiets, and smells nutty with golden-brown milk solids, about 3–4 minutes. Immediately scrape into a bowl (including the solids) to stop the cooking.
medium - 3
Whisk the peanut/almond butter, honey, cocoa powder, espresso powder, vanilla, and a pinch of flaky salt into the warm brown butter until smooth and glossy. Let the mixture cool until just barely warm to the touch, about 5 minutes.
- 4
Fold in the toasted oats, crisped rice, flaxseed, hemp hearts, and mini chocolate chips until evenly coated. Chill the bowl 10 minutes to firm the binder.
- 5
Scoop into rounded tablespoons, roll into balls, and roll each in the reserved toasted coconut. Set on a parchment-lined pan, top with a few flakes of salt, and refrigerate until firm, about 30 minutes. Store chilled up to a week.
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