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–+ servings

Chocolate Brownie Protein Bars (No-Bake, Gluten-Free)

Gentle Tummy
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Ingredients
  

Instructions
 

  • Add 1/3 cup almond butter, 1/3 cup oat flour, 1/2 cup chocolate protein powder, 2 tablespoons maple syrup, 2 tablespoons ground flaxseed, 3 tablespoons Greek yogurt, 1 tablespoon melted coconut oil, 1 tablespoon cocoa powder, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt to a food processor or mixing bowl. Mix until a thick, uniform dough forms.
    Check the texture by pinching off a small amount of dough and roll it between your hands. If it feels dry or crumbly, mix in another spoonful of yogurt. If it sticks to your fingers add a light sprinkle of oat flour and mix again.
  • Line a small loaf pan or square pan with parchment paper. Press the dough firmly and evenly into the pan. Sprinkle 2 tablespoons mini chocolate chips on top and gently press them in. Place the pan in the freezer for about 15 minutes, or until firm enough to slice cleanly.
  • In a small bowl, add 1/4 cup chocolate chips and microwave in 25-second intervals, stirring in between, until smooth and melted.
  • Lift the chilled dough out of the pan and slice into bars. Drizzle the melted chocolate over the top. Return the bars to the fridge or freezer until set and enjoy!

Video

Notes

Keep them cold: These bars are meant to be stored in the fridge or freezer since they contain yogurt. I don’t recommend leaving them out at room temperature for long.
Adjust by feel: Protein powders vary, so I go by texture. The dough should hold together when rolled into a ball without sticking to your fingers. Add yogurt if dry. Add a sprinkle of oat flour if sticky.
Expect them to firm up: The bars will feel soft at first and firm up as they chill. They should stay chewy, not hard. Let them sit out briefly if needed.
Slice cleanly: Fully chill the bars and wipe the knife between cuts for clean edges.
Did you make this recipe?Please let me know in the comments below how it turned out :)