High Protein Brownie Bars
These are one of those recipes we always like having in the fridge. They’re fudgy, chocolatey, naturally sweetened with dates and take just minutes to make. We make them for the kids at home and they’re perfect for those moments when you fancy something sweet!
Takes 15 minutes
Serves 12
Ingredients
The High-Protein Fudge Core
- 140 g ¾ cup packed Soft pitted Medjool dates (or soaked dried dates, drained well)
- 60 g ¾ cup Peanut protein flour (defatted peanut flour)/ protein powder of choice
- 50 g ½ cup Raw almonds or walnuts
- 3 tbsp 45g Smooth natural peanut butter
- 15 g 3 tbsp Pure cacao or cocoa powder
- 1 tsp Vanilla extract
- 1 tsp Espresso powder optional, deepens chocolate flavor
- ¼ tsp Fine sea salt
- 4 –5 tbsp Warm water or cold brewed coffee as needed to bind
The Dark Chocolate Coating
- 100 g 85% Dark Chocolate chopped
- 1 tsp Coconut oil for a smooth melt
- Flaky sea salt Maldon, for finishing
Instructions
Soften the dates (if needed):
- If your dates are firm or dry, soak them in hot water for 5–10 minutes, then drain well.
Blend the base:
- In a food processor, pulse 50g nuts until finely ground.
- Add 140g pitted dates, 60g of peanut protein flour, 3 tbsp nut butter, 15g cocoa powder, 1 tsp vanilla, pinch of salt, and optional espresso powder.
- Blend until the mixture becomes a sticky dough that holds together when pressed. Add 2–3 tbsp water as needed to help it come together.
Roll into bites:
- Scoop about 1 tbsp per bite and roll into balls. Place on a lined tray or plate. Chill in the fridge or freezer for 10–15 minutes to firm up.
Melt the chocolate:
- In a small bowl, melt 100g dark chocolate with 1 tsp coconut oil (optional) using a bain-marie or microwave in short bursts.
Coat and finish:
- Dip each chilled bite into the melted chocolate, place back on the tray, and sprinkle with flaky sea salt.
- Chill again until the chocolate is fully set.
Store:
- Keep the bites in the fridge for up to 1 week, or freeze for longer storage.
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