These Raspberry & Dark Chocolate Protein Brownies are deliciously moist and gooey, super fudgy and extra rich. Healthy to boot and protein-packed, this melt in your mouth tasty snack is the perfect post-workout treat. Made with dates and almond flour, this guilt-free, decadent dessert is also paleo, vegan, gluten-free, dairy-free, grain-free, egg-free and flourless.
These decadent chocolate protein brownies could be your next addiction. Aren’t they the prettiest thing you’ve even seen?
The good news is: They taste even better.
I’ve always loved the tangy & sweet taste of chocolate + raspberry in desserts, but this recipe is pushing this combination to a whole new level.
Like the rest of my recipes, these dark chocolate protein brownies are made entirely with healthy, real food ingredients. You won’t believe how gooey, moist and rich they are. I promise you will never ever want to bake traditional brownies again: This healthier version is just too good to be true.
I won’t lie to you though: This is still a dessert. So if you are watching your calories, you might want to avoid stuffing your face with 3 of them in one go (Although this is going to be tempting, trust me!).
Raspberry & Chocolate Protein Brownies
These protein brownies should be stored in the fridge for two good reasons:
1. These fresh raspberries on top will go bad pretty quickly if you let them sit on the counter for too long.
2. You don’t want that dark chocolate to start melting away between your fingers as soon as you touch it.
The good news is though: They are much tastier right out of the refrigerator.
Note: I sliced this huge square of goodness into 9 pieces and they were huge. So for some of you, 12 or even 16 pieces might be a better idea.
Raspberry & Dark Chocolate Protein Brownies
- 2 cups almond flour
- 2 cups pitted dates
- 4 tbsp cacao powder
- 1 cup chocolate whey protein powder*
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- 1 cup frozen raspberries
- 1 cup fresh raspberries
- 3/4 cup dark chocolate** melted
- Preheat oven to 350F
- Line a 10 inch square baking dish with parchment paper.
- Pour all of the ingredients in the brownies section into a food processor. (You might have to process the ingrédients in two steps, depending on the size of your unit.)
- Process until smooth.
- Press the brownie batter evenly into the baking dish.
- Bake for 20 minutes. The center should still be moist. Check the texture by inserting a toothpick.
- Let sit on the counter for 20-30 minutes then top with fresh strawberries and melted dark chocolate.
- To be stored in a refrigerator for optimal freshness.
- Cut into squares when the chocolate is hard enough.
* For the vegan option, use plant-based protein powder. In doing so, reduce the amount of almond flour to 1 cup.
** For the vegan option, use vegan dark chocolate chips