Brownie Protein Bars

ByJanelle Carss

These decadent no-bake Vegan Brownie Protein Bars are deceivingly low calorie, gluten-free, and low sugar optional! Made with vegan protein powder, they’re weight loss-friendly with only 140 calories, 10g protein, and are refined sugar-free with just 9g of sugar. The macros are so good you can have 2!

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Ingredients & Inspiration

I’ve made quite a few vegan protein bar and brownie variations over the years, as I’m always looking for ways to elevate and improve upon my recipes to make them the best-tasting, healthiest (within reason 😉) and cleanest they can be. And I think these Vegan Brownie Protein Bars take the cake… er, bar. It’s the perfect hybrid of a fudgy brownie and energy-boosting protein bar!

Made with the cleanest, whole food plant-based protein powder from Complement, these protein bars an indulgent tasting treat without excessive calories from carbs or sugar. I personally love Complement’s protein powder as it’s made with truly clean ingredients like almond, chia, pumpkin seed, sunflower seed, and yellow pea, plus there’s no artificial sweeteners, fillers or preservatives.

What You’ll Need:
  • coconut oil
  • unsweetened soy milk
  • vanilla extract

How to Make Brownie Protein Bars

No special equipment required to make these vegan Brownie Protein Bars, just a couple bowls and a spatula!

  1. In a small bowl whisk to combine the coconut oil, soy milk and vanilla extract.
  2. In a large mixing bowl whisk to combine the coconut flour, cocoa powder, protein powder, coconut sugar, and salt
  3. Pour the wet mix into the dry and using a spatula or wooden spoon stir well to combine into a soft but firm dough.
  4. Transfer dough into a parchment lined 9×5 loaf pan and press dough into the bottom using a spatula, smoothing into an even layer.
  5. Press the chocolate chips into the top, then chill in the fridge for at least 2 to 3 hours or up to overnight. Remove the bar with the parchment from the tin and slice into 6 equal bars. Enjoy!

A Note on Coconut Flour

Coconut flour is denser than regular flours and absorbs a lot of moisture. I would not recommend using regular or gluten-free flour blends in this recipe as it’s a no-bake recipe and will result in a gritty mouth-feel and unpleasant taste. If you want to use a different flour, I recommend almond flour.

To substitute coconut flour with almond flour, you can use a ratio of 1 cup of almond flour for every ¼ cup of coconut flour. You may also need to adjust the amount of liquid in the recipe. 

Chip, Chip, Hooray!

I hope you love these Vegan Brownie Protein Bars as much as I do! With only 5 minutes of prep time, they’re a perfect complement to your weekly meal prep… because let’s be real, we all need to do a better job of prioritizing chocolatey treats in our life 😉

If you want to try the Complement Protein Powder, or any of their incredible plant-based supplements and wellness products, use my code STEAMYVEGAN at checkout to save 15% off on your entire order on their website!

Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss

Brownie Protein Bars

These decadent Vegan Brownie Protein Bars are deceivingly low calorie, gluten-free, and low sugar optional! Made with vegan protein powder, they're weight loss-friendly with only 140 calories, 10g protein, and are refined sugar-free with just 9g of sugar. The macros are so good you can have 2!
Print Recipe Pin Recipe
Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings: 6 bars
Course: Dessert, Snack
Cuisine: Canadian
Calories: 140
Ingredients Method Video Notes

Ingredients
  

  • ¾ cup unsweetened soy milk (or other plant milk)
  • 1 tsp vanilla extract
  • 1 tsp coconut oil, melted and cooled to room temperature
  • ¼ cup coconut flour*
  • 6 tbsp cocoa powder
  • 6 tbsp Complement Plant-Based Chocolate Protein Powder
  • ¼ cup coconut sugar (or sub other granulated sweetener)
  • ¼ tsp salt
  • 2 tbsp vegan semi-sweet or dark chocolate chips (can sub sugar-free choc chips)

Method
 

  1. In a small bowl whisk to combine the coconut oil, soy milk and vanilla extract, then aside.
  2. In a large mixing bowl whisk to combine the coconut flour, cocoa powder, protein powder, coconut sugar, and salt.
  3. Pour the wet mix into the dry and using a spatula or wooden spoon stir well to combine, folding all the ingredients together until you have a soft dough. It should be thick and keep its shape. If it's pasty or wet add more coconut flour 1 tsp at a time until it's firmed up. If it's to dry and crumbling apart add 1 tbsp of plant milk at a time until it's no longer crumbling.
  4. Transfer dough into a parchment lined 9×5 loaf pan and press dough into the bottom using a spatula, smoothing into an even layer. Press the chocolate chips into the top, then chill in the fridge for at least 2 to 3 hours or up to overnight.
  5. Remove the bar with the parchment from the tin and slice into 6 equal bars or squares. Store in an airtight container in the fridge for up to a week… though I doubt they'll last that long! 😉 Enjoy!

Video

Notes

Coconut flour is denser than regular flours and absorbs a lot of moisture. I would not recommend using regular or gluten-free flour blends in this recipe as it’s a no-bake recipe and will result in a gritty mouth-feel and unpleasant taste. If you want to use a different flour, I recommend almond flour.
To substitute coconut flour with almond flour, you can use a ratio of 1 cup of almond flour for every ¼ cup of coconut flour. You may also need to adjust the amount of liquid in the recipe. 
 

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