Recipes // Side Dishes // Bittersweet Espresso Brownie Balls

Bittersweet Espresso Brownie Balls


By Chef Jason Roberts

Makes 6 (1-cup) servings


  • 4 cups cooked chickpeas, well drained and patted dry
  • 1⁄3 cup olive oil
  • 4 cloves garlic, peeled and finely sliced
  • 2 large sprigs fresh rosemary, leaves removed from the stems
  • 2 cups walnut halves
  • ½ teaspoon dried chili flakes
  • Sea salt flakes 


  1. Place all the ingredients except the ½ cup cocoa powder into a food processor, and pulse until the mixture comes together. (Don’t process it for too long—keep some texture!)
  2. Remove the contents from the food processor and transfer it to a bowl; chill in the refrigerator until firm. Once the mixture is firm, roll it into small ⅔-inch balls, then roll and coat these in the cocoa powder.
  3. Store in the refrigerator in an airtight container.
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