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No Bake Protein Brownies

Chloe's Creative Kitchen Verified

Chloescreativekitchen.com

Ingredients

Warning0 allergens identified

No Bake Protein Brownies

Brownie Base

1 cup Sunbutter, or nut butter of choice

½ cup Chocolate Protein Powder

¼ cup Cocoa Powder

¼ cup Soy Milk, or any non-dairy milkplus more as needed

¼ cup Pure Maple Syrup

1 tsp Vanilla Extract

¼ tsp Salt

Ganache

½ cup Dark Chocolate Chipsdairy-free

¼ cup Coconut Cream full fat coconut milkfrom a chilled can of, (see instructions)

1 pinch Sea Salt(optional)

Instructions

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Instructions

The day before making the recipe, place an unopened can of coconut milk in the fridge to chill. This allows the coconut cream to separate from the coconut water.

To a large bowl, add all brownie ingredients and stir until completely combined. If the mixture is too thick, add an extra splash of milk.

Press the mixture into a rectangular baking dish (or loaf pan) lined with parchment paper. If using a silicone pan, skip the parchment paper.

Remove the chilled can of coconut milk from the fridge to sit out for a few minutes. Place chocolate chips in a small bowl. Microwave in 30 second intervals, stirring between, until melted and smooth.

Open the can of coconut milk, without shaking, and carefully scoop 1/4 cup coconut cream off the top. Stir into the melted chocolate until completely smooth. If there are lumps of coconut cream, microwave the mixture for 5-10 seconds and stir again. Save any remaining cream and coconut water for another use.

Pour the ganache over the brownie layer and smooth evenly. Sprinkle with flaky sea salt if using.

Cover with plastic wrap and place in the fridge to set for about 2 hours. Remove from baking dish, slice into squares, and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Strategically for Perfect Texture 🧊
Refrigerate the base mixture for 30 minutes before adding the ganache, then freeze the assembled brownies for at least 2 hours to achieve that signature fudgy, slice-able consistency without baking.
Temper Your Chocolate Ganache 🍫
Gently warm the dark chocolate chips with coconut cream over low heat or using a double boiler, stirring constantly to create a smooth, glossy ganache that sets evenly without becoming grainy or separated.
Balance Protein Powder Carefully ⚖️
Sift your chocolate protein powder before mixing to eliminate clumps and ensure it blends seamlessly; use a 1:2 ratio with cocoa powder to prevent a chalky, overly-protein taste while maintaining that rich chocolate flavor.
Enhance Depth with Sea Salt Layering 🧂
Add a pinch of sea salt to both the base mixture and the ganache top—this amplifies the chocolate's complexity and balances sweetness, creating a more sophisticated, restaurant-quality brownie.
Optimize Sunbutter Integration 🥜
Slightly warm your nut or sunbutter before mixing into the base to improve consistency and prevent clumping; this creates a smoother batter that distributes evenly without creating dense pockets.