Chocolate Raspberry Protein Brownies Recipe
These Chocolate Raspberry Protein Brownies are a delicious no-bake treat that combines rich dark chocolate with tangy raspberries. They’re made with wholesome ingredients like almond meal, cashew butter, and protein powder, making them naturally gluten-free, plant-based, and packed with protein. Perfect as a post-workout snack or guilt-free dessert, these brownies offer a balanced indulgence that’s easy to prepare without an oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 brownie pieces 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Plant-Based/Vegetarian
- Diet: Gluten Free
Ingredients
Scale
Base Ingredients
- 2 cups almond meal
- 1/2 cup cacao powder
- 1/2 cup Second Nature Double Choc Fudge Protein Powder
- 1/2 cup cashew butter
- 1/3 cup maple syrup
- Plant-based milk, as needed (optional, to loosen mixture)
Raspberry Topping
- 1 cup frozen raspberries
- 1 tbsp chia seeds
- Splash of water
Chocolate Topping
- 100g dark chocolate
Instructions
- Prepare the Brownie Base: In a mixing bowl, combine almond meal, cacao powder, protein powder, cashew butter, and maple syrup. If the mixture feels too dry, gradually add some plant-based milk until a firm but pliable batter forms. Transfer the mixture into a lined loaf tin and press it down firmly to create an even base.
- Cook the Raspberry Topping: Place the frozen raspberries, chia seeds, and a splash of water into a saucepan. Heat gently over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens to a spreadable consistency. Remove from heat.
- Assemble the Layers: Spread the thickened raspberry mixture evenly over the pressed brownie base in the loaf tin.
- Apply the Chocolate Topping: Melt the dark chocolate using a double boiler or microwave until smooth. Pour the melted chocolate evenly over the raspberry layer.
- Chill to Set: Place the assembled brownies in the refrigerator for at least 2 hours to firm up the layers and allow the chocolate topping to set completely.
- Slice and Serve: Before slicing, run a sharp knife under warm water and dry it off. This helps in making clean cuts through the set layers. Slice the brownies into desired portions and serve chilled.
Notes
- Using plant-based milk is optional and only necessary if the mixture is too dry to press into the tin.
- For best results, ensure the raspberry topping is thickened sufficiently before spreading to avoid sogginess.
- Keep the brownies refrigerated until ready to serve to maintain their texture.
- If you prefer a sweeter topping, you can add a small amount of maple syrup to the raspberry mixture while cooking.
- Use a high-quality dark chocolate with at least 70% cocoa for a rich flavor and smooth texture.
Keywords: Chocolate Raspberry Brownies, Protein Brownies, No-Bake Brownies, Gluten-Free Dessert, Plant-Based Snack, Healthy Brownies, Protein Powder Dessert