Protein Brownie Bark (Print-Friendly Version)

A chewy protein bark made with cocoa, almond butter, Medjool dates, and a smooth chocolate topping.

# Ingredients List:

→ Main

01 - Soaked pitted medjool dates, 240 ml, softened for 10 mins

02 - Vanilla or chocolate protein powder, 60 g

03 - Cocoa powder, 27 g

04 - Sun butter or almond butter, 80 g

05 - Vanilla extract, 5 ml

06 - Sea salt, 1.5 g

07 - Dairy-free milk, 30 to 60 ml, add more if needed

→ Toppings and Extras

08 - Mini dairy-free chocolate chips, 43 g

09 - Melted dairy-free chocolate, 120 g

10 - Sprinkle of flaky sea salt

# Detailed Cooking Steps:

01 - Throw everything but the mini choco chips into a blender or food processor. Blend till it turns into thick dough. If it feels dry, add the dairy-free milk little by little till it feels just right.

02 - Carefully fold those mini chocolate bits into the dough by hand. This keeps them whole and spreads them out nicely.

03 - Press the dough evenly onto a baking sheet lined with parchment. Pour the melted chocolate on top then sprinkle some flaky sea salt over everything.

04 - Pop the sheet into the fridge or freezer till the bark firms up. Break it apart when ready to eat. Keep leftovers in a sealed container in the fridge or freezer.

# Helpful Hints:

01 - Soaking the dates makes them softer and easier to blend.

02 - Feel free to tweak the dairy-free milk amount to get the dough you like.

03 - Switching to dark chocolate can give a richer taste.

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