High-Protein No-Bake Raspberry Peanut Brownies
A super dense, fudgy, protein-packed chocolate brownie slab that requires absolutely no baking! We made it with a rich peanut-protein base, layered with a vibrant, tart raspberry chia jam, and finished with a crisp dark chocolate snap. Super satisfying and a great healthier snack!
Takes 1 hour 20 minutes
Serves 12
Ingredients
The High-Protein Fudgy Brownie Base
- 75 g cashew nuts or almonds ½ cup
- 200 g pitted dates 1¼ cups, packed
- 50 g defatted peanut protein flour ½ cup
- 50 g protein powder ½ cup
- 4 tbsp smooth natural peanut butter 64g / ¼ cup
- 30 g cocoa or cacao powder ⅓ cup
- 1 tsp vanilla extract
- A pinch of sea salt
- 100 ml reserved date soaking water ⅓–½ cup, added gradually as needed to blend
The Raspberry Chia Layer
- 150 g fresh or frozen raspberries 1 cup
- 20 g chia seeds 2 tbsp
- 1 tbsp maple syrup or more to taste
The Chocolate Glaze
- 150 g dark chocolate about 1 cup, chopped
- 15 g coconut oil 1 tbsp
Instructions
Set the raspberry chia layer
- Do this first so the chia seeds have time to work their magic. In a small bowl, thoroughly mash the 150g of raspberries with a fork. Stir in the 24g of chia seeds and 1 tbsp of maple syrup. Mix well and set it aside for 10–15 minutes. The chia seeds will expand and absorb the raspberry juices, thickening the mix into a spreadable, vibrant jam.
Process the protein brownie base
- Line an 8×8 inch square baking tin with parchment paper, leaving some overhang.
- Soak the dates in hot water for 5 minutes, then drain thoroughly ensuring to keep the soak water.
- In a food processor, add the 75g of cashew nuts or almonds and blend till they reach a smooth powder like consistency. Next add the 200g of dates that were soaked, 50g of peanut protein flour, 50g of protein powder, 4 tbsp of peanut butter, 30g of cocoa powder, vanilla, salt, and add half the date soak water.
- Pulse until the mixture begins to break down. With the motor running, drizzle in your warm water 1 tablespoon at a time. Because protein powders absorb moisture quickly, keep adding water until the mix transforms from a sandy texture into a thick, sticky, cohesive dough dough ball.
Press and layer
- Dump the chocolate protein dough into your lined tin. Add another layer of baking parchment on top and use the back of a spoon to press the dough firmly and evenly into the corners of the tin until it forms a smooth, flat sheet. It should be super smooth and have an almost glossy look to it. Spoon the thickened raspberry chia jam directly over the top, smoothing it into an even layer.
Add the chocolate snap
- Melt the 150g of dark chocolate and 15g of coconut oil together—either using a bain-marie or in short 20-second bursts in the microwave, stirring between each burst until completely liquid and glossy. Pour the glaze gently over the raspberry layer, tilting the tin to ensure it covers the jam completely.
Chill and slice
- Pop the tin into the fridge for at least 1 hour (or the freezer for 30 minutes) until the chocolate glaze has set hard and the layers are firm. Lift the slab out using the parchment paper handles, slice into neat squares using a sharp knife dipped in hot water, and enjoy! Keep them stored in the fridge so they stay perfectly fudgy.
