Raspberry Brownie Protein Snack Bites
Rich, fudgy, and bursting with fruity goodness, these Raspberry Brownie Protein Snack Bites have a sweet raspberry chia centre wrapped in a chocolate brownie protein layer and dipped in melted chocolate. These easy no-bake chocolate treats deliver a delicious combination of tart berries and decadent brownie flavour in every bite! 🍓🍫
Servings 10
Ingredients
Raspberry Centre
- 3/4 cup fresh or frozen raspberries
- 1 tablespoon chia seeds
- 1 teaspoon fresh or frozen raspberries
Brownie Protein Layer
- 1 cup almond flour
- 1/2 cup chocolate protein powder
- 1/4 cup cocoa powder
- 1/4 cup smooth almond butter or cashew butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk of choice, as needed
- Pinch of salt
Chocolate Coating
- 3/4 cup dark or milk chocolate chips
- 1 teaspoon coconut oil
Instructions
Raspberry Centre
- Place the raspberries in a small bowl and mash with a fork. Stir in the chia seeds and optional maple syrup. Leave for 10–15 minutes to thicken.Spoon small portions of the raspberry mixture onto a parchment-lined plate or tray. Freeze for 30–45 minutes until firm enough to handle.
Brownie Protein Layer
- In a mixing bowl, combine almond flour, chocolate protein powder, cocoa powder, and salt. Add almond butter, maple syrup, and vanilla. Mix until a thick dough forms.Adjust the consistency. Add milk a little at a time if the mixture is too dry. You want a soft, pliable brownie dough that can easily be shaped around the raspberry centres.Divide the brownie mixture into 10–12 portions. Flatten each portion in your palm, place a frozen raspberry centre in the middle, and carefully wrap the brownie mixture around it. Roll gently between your hands to form smooth balls, making sure the raspberry is completely enclosed.Place the brownie balls on a parchment-lined tray and refrigerate for 20–30 minutes to firm up.
Chocolate Coating
- 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.Using a fork, dip each brownie ball into the melted chocolate, allowing any excess to drip off. Place back on the lined tray.Refrigerate for 20–30 minutes until the chocolate coating has hardened. Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Allow them to soften slightly before eating for the best texture.Blended Bites Tip: If your raspberries are particularly juicy, drain off a little excess liquid before adding the chia seeds. This helps create a thicker centre that is easier to shape and wrap inside the brownie mixture.