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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!
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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 9x5 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.