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This rich protein brownie bark is my go-to when I want a tasty dessert that won’t weigh me down. It hits the chocolate spot and gives me a nice boost of protein to keep me going through the day.
I whipped this up for the first time during a late-night brownie craving but looking for a healthier fix. It quickly became my fridge staple for a sweet kick without the sugar crash blues.
What You’ll Need
- Soft Medjool dates: pitted and soaked for 10 minutes to add natural sweetness and moisture, so no extra sugar needed. Pick the softest, plump ones to blend smooth.
- Protein powder in vanilla or chocolate: boosts protein and helps the bark set right. I like plain or lightly sweetened ones so the taste isn’t too strong.
- Unsweetened cocoa powder: gives that deep chocolate flavor. Fresh is best for full richness.
- Almond or sunflower seed butter: brings creaminess and healthy fats—almond adds nuttiness while sunflower works if you want nut-free.
- Vanilla extract: lifts the flavors and tones down cocoa’s bitterness.
- Plant-based milk: changes the dough’s texture; I usually go with almond milk but any dairy-free alternative works fine.
- Sea salt: balances the sweet and makes chocolate pop. A sprinkle on top adds crunch and contrast.
- Mini chocolate chips: add little melty surprises throughout the bark.
- Melted dairy-free chocolate to drizzle: makes a shiny, tasty top layer.
How To Make It
- Make The Base:
- Throw the soaked dates, protein powder, cocoa, nut butter, vanilla, salt, and 2 tablespoons of your dairy-free milk into a blender or food processor. Pulse it until it turns into thick dough. It should feel firm but soft—if it’s crumbly, add milk a little bit at a time. It takes a bit of blending for the dates to break down and make it chewy and fudgy.
- Add The Chips:
- Move the dough into a bowl and fold in the mini chocolate chips gently by hand. This way, the chips stay whole and spread out so every bite has a sweet gooey surprise.
- Shape And Top:
- Line a baking tray with parchment paper. Spread the dough out evenly until it’s about a quarter-inch thick. Smooth it with a spatula or your fingers. Drizzle the melted dairy-free chocolate on top in a fun pattern. Then sprinkle a little flaky sea salt for a nice crunch and extra flavor.
- Chill And Break Apart:
- Pop the tray in the fridge or freezer for around half an hour until it gets firm and holds shape. Once it’s set, break it into uneven chunks with your hands. Keep it in an airtight container in the fridge for up to a week or freeze it to keep longer.
Medjool dates are my favorite part since they add natural chew and sweetness without refined sugar. I remember making this bark for visitors and everyone loved how rich it tasted but still felt wholesome. That flaky sea salt sprinkled on top makes each bite feel like a little celebration.
Keeping It Fresh
Store this bark in a sealed container in the fridge and use it within a week. For longer shelf life, freeze pieces flat between parchment sheets so they don’t stick together. Let it thaw on the counter or enjoy it frozen for a cool snack.
Swapping Ingredients
Try peanut or cashew butter instead of almond if you want a different nutty taste. Use sunflower seed butter if you need it nut-free.
Ways To Enjoy
Eat these brownie bark bites plain for a quick snack. Or crumble it over dairy-free yogurt for a tasty parfait. It’s delicious with coffee or chilled oat milk. Toss chunks in a lunchbox for a protein boost in the afternoon.
This fudgy protein brownie bark is an easy treat that nails the balance between indulgent and nourishing.
Frequently Asked Cooking Questions
- → What’s the trick to get that fudgy bark texture?
Soaking Medjool dates makes them soft and easy to blend with almond butter and cocoa, giving you a smooth, thick dough and that fudgy feel.
- → Could I swap almond butter for something else?
Definitely. You can use sun butter or a nut-free alternative. It keeps things creamy and keeps the texture nice and rich.
- → How do I add chocolate chips without breaking them down?
Fold the mini chocolate chips in by hand gently so they keep their shape and give you pockets of melty chocolate.
- → How long does it take to chill before breaking apart?
Pop it in the fridge or freezer for 1-2 hours until it’s firm enough to break cleanly into pieces.
- → Why add dairy-free milk and how much should I start with?
Dairy-free milk helps get the dough just right. Begin with 2 tablespoons and add more if the mixture feels dry.
- → Is dark chocolate good for the drizzle?
Dark chocolate adds a rich flavor that balances the sweetness nicely, making it perfect for drizzling on top.