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.
Win-win.
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.
★ Did you make this recipe? Don’t forget to leave a star rating in the comments section below!★
Raspberry & Dark Chocolate Protein Brownies
Brownies
- 2 cups almond flour
- 1 cup pitted dates
- 1/4 cup cacao powder
- 1 cup chocolate whey protein powder (Vegan version below)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 cup frozen raspberries
- 1 egg (Or flax egg for vegan version)
- 1 1/4 cup unsweetened almond milk (separated)
Topping
- 1 cup fresh raspberries
- 3/4 cup dark chocolate* (melted)
Vegan Version
- 1 cup almond flour
- 1 cup pitted dates
- 1/4 cup cocoa powder
- 1 cup VEGA vanilla plant-based protein powder
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 cup frozen raspberries
- 1 Chia or flax egg
- 2 cup unsweetened almond milk (separated)
- Preheat oven to 350F
- Line a 10 inch square baking dish with parchment paper.
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Melt coconut oil in a small saucepan over low heat. Remove from heat as soon as it turns liquid.
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Process the dates, coconut oil, maple syrup, 3/4 cup almond milk, and frozen raspberries together in a food processor. Process until smooth. This can take from 1 minute to a minute and a half.
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Transfer the batter to a large mixing bowl along with the rest of the almond milk and stir in the cacao powder, almond flour, egg, and protein powder. Mix well.
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Pour the brownie batter into the baking dish and spread evenly.
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Bake for 20-25 minutes, or until the center no longer jiggles like jello when shaken. A toothpick should also come out a bit dirty (but not completely wet) when inserted in the center.
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Let sit on the counter for 20-30 minutes then top with fresh strawberries and melted dark chocolate.
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Transfer to the refrigerator for 1 to 2 hours before cutting into squares. This will allow enough time for the brownie to set. Otherwise, it may be too liquid.
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These are very fudgy brownies. For a cakier version, reduce the amount of almond milk used to 1 cup.
* The type of chocolate chips used should be compliant with your personal diet.
Has anyone tried this with coconut flour or gluten free flour ( I’m allergic to nuts 🙁 )
Hi Camber,
You can replace any nut flour with (gluten-free) oat flour. Simply replace 1 cup nut flour with 3/4 cup oatmeal flour. You can make your own oatmeal flour using a food processor. 1 cup gluten-free rolled oats will give you 3/4 cup oatmeal flour.
Hope that helps!
Hello,
Thank you for the nice recipe. I would like to replace the protein powder please. Could you tell what I can use instead of it?
Sorry for my bad English.
Thank you.
Anna
Hi Anna,
Your English is fine don’t worry 🙂
If you don’t need the extra protein boost, simply replace protein powder with 1 teaspoon vanilla extract. The amount of protein powder in this recipe is trivial and skipping it won’t matter.
Happy baking!
Hello, I am sorry to be repeating the question. I do not have a protein powder and truly I am not that eager to use it. So I wanted to clarify that the substitution for one cup of protein is 1 tsp of vanilla extract? Do I not have to substitute for another dry ingredient? I have never used a protein powder so I have no clue what to use instead! I am looking forward to making this recipe! Thank you!
Hi Angela,
1/2 cup whey protein powder is not enough to change the consistency of the recipe, so removing it entirely and using 1 tsp vanilla extract instead is totally fine.
Happy baking! =)
How will anything in the world be ok until I am eating these!?!?! OMG.