High Protein Fudgy Brownie Bars
If we’re honest we hate most protein bars. They’re chalky, dry, overpriced, and usually packed with gums, emulsifiers, and mystery ingredients that taste more like cardboard than food. So we made our own. These fudgy brownie bars taste like a rich chocolate dessert, but every gram of protein comes from real whole foods like oats, peanuts, and seeds – no protein powder needed!
Takes 45 minutes
Serves 10
Ingredients
The High-Protein Dry Mix
- 130 g Defatted peanut flour 50% protein by weight
- 120 g Pumpkin seeds Boosted to maximize whole-food protein and zinc
- 60 g Rolled oats
- 50 g Hemp seeds
- 30 g cocoa powder
- Pinch of fine sea salt
The Wet Binder
- 140 g Smooth peanut butter
- 80 g Maple syrup
- 45 ml 3 tbsp Coconut oil, melted
- 1 tsp Pure vanilla extract
- 10 tbsp Plant-based milk or water as needed to bind
The Chocolate Coating
- 100 g Dark chocolate chips
- 1 tsp Coconut oil helps the chocolate slice cleanly without cracking
- Flaky sea salt for topping
Instructions
Blend the dry ingredients
- In a food processor/ blender add the pumpkin seeds, hemp seeds and oat flakes and blend till they reach a smooth powder. Remove them and add to a large bowl along with the peanut flour, cocoa, and salt and whisk together to remove lumps.
Melt the wet ingredients
- In a small saucepan over low heat, combine the 140g peanut butter , 80g maple syrup , 45ml coconut oil , and 1 tsp vanilla. Whisk constantly just until the mixture melts into a smooth, liquid pourable consistency. Do not let it boil.
Form a fudgy dough
- Pour the warm liquid directly into your dry ingredients and fold with a spatula. Gradually splash in the plant-based milk one tablespoon at a time. Stir until the mixture transforms into a deep, dark, cohesive chocolate dough that easily holds its shape when pressed together.
Press into the tin
- Line a 20x20cm baking tin with parchment paper. Transfer the chocolate brownie dough into the tin and press down with maximum force using a flat spatula or damp hands. Compacting it tightly is what gives it that signature dense, store-bought bar texture.
Top with chocolate shell
- Melt the 100g dark chocolate with 1 tsp of coconut oil in the microwave or a double boiler. Pour the glossy chocolate over the flapjack base, tilting the pan so it coats the surface completely. Scatter a few flakes of sea salt across the wet chocolate.
Chill and slice
- Place the tin into the fridge for 30 minutes until the chocolate shell has hardened and the base is completely firm. Lift out using the parchment paper handles and slice cleanly into 10 even bars.
