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These no-bake Protein Brownie Bites will satisfy your chocolate cravings with health benefits. They come together in 5 minutes in a bowl and are perfect for easy protein snacks, post workouts or late-night desserts.
Do you like chocolate? Extra dark chocolate is my weakness. Last Sunday I was craving protein brownies but felt too lazy to bake. Plus, I’d just finished the last protein bar and needed some protein snacks for my week.
So I revisited my protein balls recipe and whipped up a batch of these flourless brownie bites. They are honestly much better than store-bought snacks like Prime Bites: tastier, healthier and cheaper!
Why you will love this recipe
- Quick and easy – You’ll just need a bowl, a handful of simple ingredients and 5 minutes. No oven or food processor.
- Chocolatey delicious – They taste like protein brownie batter in a ball; naturally sweet and so indulgent. Also kids will enjoy!
- Healthy and macro-friendly – This recipe is flourless, gluten-free, vegan and so nutritious. Each ball packs in lots of fiber and over 7 g of protein.
- Great for meal prep – Make a large batch on the Sunday and you’ll have protein snacks or desserts for the whole week.
Ingredients and substitutes
Making high protein brownie balls is so simple. Here are all the ingredients you’ll need plus their substitutes. You can find the precise quantities in the recipe card at the bottom.
- Protein powder – Either vegan protein powder, whey, or casein work. My favorite options include chocolate, vanilla and unflavored. If you don’t have protein powder, swap it for more almond flour.
- Almond flour – This gives the bites a soft, brownie-like texture with no gluten and few carbs. If needed, you can substitute it with oat flour, but the texture will be slightly denser.
- Cocoa powder – I recommend unsweetened cocoa powder, it is healthier and nutritious. Dutch cocoa or raw cacao will also work.
- Almond butter – It acts as a binder while adding a delicate, nutty flavor. If you prefer, use peanut butter or cashew butter instead.
- Maple syrup – Pure maple syrup adds natural sweetness without refined sugars. As a replacement you can use honey, agave, mashed dates or keto syrup.
- Pinch of salt – It boosts the chocolate flavor and balances the sweetness.
- Optionals – For more texture, you can stir in the dough chocolate chunks, chopped nuts, or cranberries. If you’d like cosmic protein brownie bites, add (sugar-free) candies instead!
Dietary adaptations
- Keto – Swap maple syrup for a low carb sweetener of your choice. I like sugar-free honey.
- Vegan – Use a plant based protein powder of your choice.
- Nut-free – Replace almond butter for sunflower seed butter or white tahini.
- Low calorie – Substitute almond flour for oat flour, it has fewer fats and calories. As a lighter option, you may also use pb2 instead of almond butter.
- No protein powder – Swap protein powder for more almond flour or oat flour. Just keep in mind that your bites won’t be as high in protein.
How to make protein brownie bites
Step 1 – Combine ingredients. In a mixing bowl, combine protein powder with almond flour, cocoa powder and a pinch of salt. Add to the bowl almond butter and maple syrup.
Step 2 – Mix. Mix with a spatula or fork until a smooth dough forms. If necessary, use your hands to knead.
Step 3 – Adjust texture. If the dough is too dry, add a splash of milk or a little more almond butter. If it’s too wet instead, mix in extra almond flour or a bit more protein powder. Casein and vegan protein powder absorb more moisture than whey.
Step 4 – Add chocolate chips. Fold through chocolate chunks or chocolate chips, if desired.
Step 5 – Form balls. Scoop out portions of dough and roll them into bite-sized balls with your hands. To prevent sticking, lightly dampen your palms or dust them with almond flour.
Step 6 – Refrigerate. Line the protein brownie bites on a tray or in a container and refrigerate for 30–60 minutes. Once firm, you can either enjoy them immediately or keep stored in an airtight container for up to 5 days.
Dough too sticky or dry?
The texture of your protein dough depends a lot on the protein powder. Whey tends to make it smoother but sometimes too soft or sticky. Vegan or casein protein soaks up more liquid and can make the dough dry or crumbly.
- If your dough isn’t holding together, mix in a little more nut butter or a splash of milk until it forms a smooth, rollable consistency.
- If it’s too wet or sticky to handle, just stir in some extra cocoa powder or almond flour. Refrigerating it for 15 minutes before you shape the bites can also help.
Storage directions
To store – Place your protein bites in an airtight container and store them in the fridge. They’ll keep well for about 5 days. Since they soften easily, I don’t recommend leaving them outside for long.
To freeze – Freeze them in a sealed container or zip-top bag for up to 3 months. When your cravings hit, just pull out a few and let them defrost in the fridge overnight. Or, if you’re in a rush, leave them on the counter for about an hour.
Frequently asked questions
No, you don’t. Since they’re made with almond flour, you can eat them straight from the fridge, without baking in the oven.
More easy protein balls
- No bake protein balls
- Banana protein balls
- Oatmeal protein balls
- Peanut butter protein balls
- PB2 protein balls
Protein Brownie Bites
Ingredients
- ½ cup (50 g) protein powder, chocolate recommended
- ½ cup (50 g) almond flour, or oat flour
- ¼ cup (25 g) cocoa powder
- a pinch of salt, optional
- ⅓ cup (80 g) almond butter, or peanut butter
- 3 to 5 tbsp maple syrup, or honey, to taste
- 4 tbsp chocolate chunks, optional
Instructions
- In a mixing bowl, combine protein powder with almond flour, cocoa powder and a pinch of salt.
- Add to the bowl almond butter and maple syrup.
- Mix with a spatula or fork until a smooth dough forms. If necessary, use your hands to knead.
- If the dough is too dry, add a splash of milk or a little more almond butter. If it’s too wet, mix in extra almond flour or a bit more protein powder instead. Casein and vegan protein powder absorb more moisture than whey.
- Fold through chocolate chunks or any mix-ins you'd like, if desired.
- Scoop out portions of dough and roll them into bite-sized balls with your hands. To prevent sticking, lightly dampen your palms or dust them with almond flour.
- Line the protein brownie bites on a tray or in a container and refrigerate for 30–60 minutes to help them firm up.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- If it’s too dry – Add a spoonful of almond butter or a small splash of milk to bring the mixture together.
- If it’s too sticky – Mix in some extra almond flour or a bit more protein powder until the texture firms up.
