Protein Brownie Bars
Decadent brownies meet protein-packed bars with this dessert-like snack you can keep in the fridge for grab-and-go snacks whenever that chocolate craving hits!
Prep:
15 min
Cook:
15 min
Chill Time:
Total:
30 min
Ingredients
Servings:
6
BASE
- ¾ cup pitted Medjool dates, ~8 dates
- 2 tbsp almond butter
- 1-2 tbsp soy milk
- 1 tsp vanilla extract
- ½ cup cacao powder (or unsweetened cocoa powder)
- 2 scoops vegan chocolate protein powder
- ⅓ cup almond flour
- Pinch of sea salt
TOPPING
- 2 tbsp vegan chocolate chips
- 1 tsp coconut oil
- Flaky sea salt
BASE
- ¾ cup pitted Medjool dates, ~8 dates
- 2 tbsp almond butter
- 1-2 tbsp soy milk
- 1 tsp vanilla extract
- ½ cup cacao powder (or unsweetened cocoa powder)
- 2 scoops vegan chocolate protein powder
- ⅓ cup almond flour
- Pinch of sea salt
TOPPING
- 2 tbsp vegan chocolate chips
- 1 tsp coconut oil
- Flaky sea salt
BASE
- 160 g pitted Medjool dates, ~8 dates
- 30 g almond butter
- 15-30 mL soy milk
- 5 mL vanilla extract
- 40 g cacao powder (or unsweetened cocoa powder)
- 60 g vegan chocolate protein powder
- 32 g almond flour
- Pinch of sea salt
TOPPING
- 30 g vegan chocolate chips
- 5 g coconut oil
- Flaky sea salt
BASE
- 160 g pitted Medjool dates, ~8 dates
- 30 g almond butter
- 15-30 mL soy milk
- 5 mL vanilla extract
- 40 g cacao powder (or unsweetened cocoa powder)
- 60 g vegan chocolate protein powder
- 32 g almond flour
- Pinch of sea salt
TOPPING
- 30 g vegan chocolate chips
- 5 g coconut oil
- Flaky sea salt
Instructions
1
Place pitted dates in a bowl of boiled water for 10 minutes. Drain well.
2
In a food processor, blend soaked dates, nut butter, vanilla, and 1-2 tbsp of soy milk (start with 1 tbsp) until mostly smooth.
3
Add cacao powder, protein powder, almond flour, and salt, then blend into a thick dough. Add a little more milk if the dough is too dry. Press dough firmly into a lined 8x4 or 9x5” loaf pan.
4
Melt chocolate chips with coconut oil (in a double-boiler or microwave) pour over bars, and spread evenly. Sprinkle with sea salt (optional), then freeze for 15-20 minutes or refrigerate for 1 hour before slicing into bars.
5
6
7
8
9
10
Storage
Fridge: 7-10 days
Notes
- Use a food processor, not a blender (it handles soaked dates much better)
- If dough seems too dry, add 1 tsp milk at a time (not all at once)
- For an even richer chocolate flavor, add ½ tsp instant espresso powder
Ingredients
Servings:
6
BASE
- ¾ cup pitted Medjool dates, ~8 dates
- 2 tbsp almond butter
- 1-2 tbsp soy milk
- 1 tsp vanilla extract
- ½ cup cacao powder (or unsweetened cocoa powder)
- 2 scoops vegan chocolate protein powder
- ⅓ cup almond flour
- Pinch of sea salt
TOPPING
- 2 tbsp vegan chocolate chips
- 1 tsp coconut oil
- Flaky sea salt
BASE
- ¾ cup pitted Medjool dates, ~8 dates
- 2 tbsp almond butter
- 1-2 tbsp soy milk
- 1 tsp vanilla extract
- ½ cup cacao powder (or unsweetened cocoa powder)
- 2 scoops vegan chocolate protein powder
- ⅓ cup almond flour
- Pinch of sea salt
TOPPING
- 2 tbsp vegan chocolate chips
- 1 tsp coconut oil
- Flaky sea salt
BASE
- 160 g pitted Medjool dates, ~8 dates
- 30 g almond butter
- 15-30 mL soy milk
- 5 mL vanilla extract
- 40 g cacao powder (or unsweetened cocoa powder)
- 60 g vegan chocolate protein powder
- 32 g almond flour
- Pinch of sea salt
TOPPING
- 30 g vegan chocolate chips
- 5 g coconut oil
- Flaky sea salt
BASE
- 160 g pitted Medjool dates, ~8 dates
- 30 g almond butter
- 15-30 mL soy milk
- 5 mL vanilla extract
- 40 g cacao powder (or unsweetened cocoa powder)
- 60 g vegan chocolate protein powder
- 32 g almond flour
- Pinch of sea salt
TOPPING
- 30 g vegan chocolate chips
- 5 g coconut oil
- Flaky sea salt
Instructions
1
Place pitted dates in a bowl of boiled water for 10 minutes. Drain well.
2
In a food processor, blend soaked dates, nut butter, vanilla, and 1-2 tbsp of soy milk (start with 1 tbsp) until mostly smooth.
3
Add cacao powder, protein powder, almond flour, and salt, then blend into a thick dough. Add a little more milk if the dough is too dry. Press dough firmly into a lined 8x4 or 9x5” loaf pan.
4
Melt chocolate chips with coconut oil (in a double-boiler or microwave) pour over bars, and spread evenly. Sprinkle with sea salt (optional), then freeze for 15-20 minutes or refrigerate for 1 hour before slicing into bars.
5
6
7
8
9
10
Storage
Fridge: 7-10 days
Notes
- Use a food processor, not a blender (it handles soaked dates much better)
- If dough seems too dry, add 1 tsp milk at a time (not all at once)
- For an even richer chocolate flavor, add ½ tsp instant espresso powder
Macros
Calories: 230
Protein: 13 g
Carbs: 29 g
Fat: 11 g
Macros
Calories: 230
Protein: 13 g
Carbs: 29 g
Fat: 11 g
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