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Chocolate Brownie Protein Bark

A protein-rich chocolate brownie bark that is no bake and low in sugar. The protein comes from yogurt boosted with protein powder in this easy better-for-you brownie bark. It’s rich, fudgy, and melts in your mouth while giving you a satisfying boost of protein. Plus, it’s naturally sweetened with dates, making it a great alternative to traditional brownies.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword brownie bark no bake, brownie protein bark, chocolate brownie protein bark, clean eating candy, clean eating dessert or snack, healthy protein bark, no bake brownie bark
Servings 12

Ingredients

Bark Base

  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup thick Greek-style yogurt
  • 1/4 cup peanut (or any other nut or seed) butter
  • 1/4 cup cocoa powder
  • 1/4 cup protein or collagen peptides powder
  • 2-4 tablespoons any milk (if needed)
  • 1/4 cup mini chocolate chips
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • Flaky sea salt

Instructions

  • Line a rectangular cookie sheet or tray with parchment paper and set aside.

Bark Base

  • Add everything except the mini chocolate chips to a food processor and process until a thick dough forms. if it seems too dry, add a little milk, one tablespoon at a time. Or if the mixture seems too wet, add a little more almond flour or protein powder.
    Fold in the mini chocolate chips – mix them into the dough by hand for that perfect melty crunch.
    Scoop out the dough evenly onto a lined baking sheet and spread out to about ½ inch thick. Smooth with a spoon, leaving a few inches around the edges.
     Put the pan level in the freezer, uncovered for 1 hour or until it feels solid.

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, pour the chocolate into the center of the chilled brownie dough, and spread it around with a spoon gently so it doesn't swirl in, just sits on top.
     Leave a bit of a border of dough so the chocolate doesn't drip over the edge.
    Sprinkle with flaky salt if desired.
     The chocolate shell should harden a minute or so after it touches the frozen brownie bark. When ready to eat, remove the brownie bark from the freezer and either cut or break into large pieces.
    Enjoy right away or store leftovers in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.
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