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Chunky Monkey Caramel Protein Brownies

Fudgy, no-bake, chocolate banana protein brownies topped with a rich, naturally sweetened caramel and banana layers and finished with crunchy nuts and melted chocolate. Packed with protein and classic Chunky Monkey flavour, these brownies are a satisfying snack or healthier dessert - no oven required. 🍌 🌴
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chunky monkey caramel protein brownies, chunky monkey protein bars, chunky monkey protein brownies no bake, clean eating dessert or snack, healthy chocolate protein brownies, no bake chunky monkey protein brownies
Servings 8

Ingredients

Brownie Base

  • 1 cup almond flour
  • 3/4 cup oat flour (or blended rolled oats)
  • 1/2 cup mashed banana
  • 2 scoops chocolate or vanilla protein powder
  • 1/2 cup nuts (chopped) and seeds of choice
  • 1/4 cup honey or maple syrup
  • 1/4 cup cocoa powder
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

Caramel Layer

  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup nut butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Banana Layer

  • 2 bananas
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lemon juice
  • 1/2 cup walnuts, chopped

Chocolate Drizzle Topping

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Brownie Base

  • In a medium bowl, mix almond flour, oat flour, protein powder and cocoa powder.
    Add honey, melted coconut oil, mashed banana, and vanilla. Mix until a thick, fudgy dough forms.
    Lastly add the nuts/and or seeds and fold in.
    Scoop out into lined pan and smooth out evenly.

Caramel Layer

  • Add all the ingredients to a food processor and process until well combined and a sticky mixture is formed.
    Scoop out on to the brownie base and spread out evenly.

Banana Layer

  • Place bananas, honey, coconut oil and lemon juice in food processor and blend until smooth.
    Top the caramel layer with banana mixture, then sprinkle with the walnuts.
    Refrigerate for at least 2–3 hours, or until fully set.
    Remove slice using the parchment paper handles and cut into 8-10 bars or more smaller squares.
    Next, melt the chocolate drizzle topping.

Chocolate Drizzle Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 15 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, drizzle over the top of the bars or squares.
    Store in the fridge for up to 1 week or freezer for up to 1 month.
    This recipe is extra good when frozen as the banana combined with the caramel becomes the most delicious ice cream texture.    
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