Recipe: No-Bake Protein Brownies



Most people would make you scroll through their entire blog post with all their inner most thoughts and humorous anecdotes.. but, if you’re like me, ya just want the freakin’ recipe! So, without fanfare, here it is!

No-Bake Protein Brownies

  • Servings: 12
  • Difficulty: easy
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  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1 scoop chocolate protein powder
  • 1/2 cup nut butter of choice (thin butter is easier to mix – I like almond, or peanut butter)
  • 3/4 cup honey
  • 1/2 cup mashed sweet potato (great use of leftovers!)


  • 1/4 cup Medjool dates, soft, pitted, soak if needed
  • 2 Tbs honey
  • 1 Tbs coconut oil, melted
  • 1/4 cup avocado (approx 1/2 fruit)
  • 1/2 scoop chocolate protein powder
  • 2 Tbs cocoa powder
  • 1 Tbs coconut milk if needed


  1. Line a small, deep baking tray with baking paper and set aside. (I like to use a bread loaf, and make thick, dense brownies!)
  2. In a large mixing bowl, add your coconut flour, cocoa and protein powder and set aside.
  3. If needed, heat and melt your nut butter with your honey until combined. Add to the dry ingredients, stirring well.
  4. Stir in the mashed sweet potato until dough is smooth
  5. If it’s too thick, add a small amount of coconut milk (or milk of your choice) If too thin, can add a little more powder of choice (I usually like to add more protein powder)
  6. Press dough into the lined baking dish. Set in fridge to firm up while you make the frosting.


  1. Soak the dates first if they are hard. Once soft, drain any soak liquid and keep it. Put the dates in food processor and process to sticky paste. Use the reserved soak water in small amounts if needed to help process the dates.
  2. Add honey, avocado, melted coconut oil, and process. Add cocoa powder and protein powder, Process, scraping down sides as needed. Process until smooth and creamy. Add coconut milk if needed to thin.
  3. Pull brownies back out of fridge. Spread frosting evenly on top.
  4. Enjoy! Can also sprinkle with crushed almonds, cocoa nibs, dark chocolate chips, or other favorite garnishes.
Recipe from www.DublinDietitian.com

Ok, NOW for some of my thoughts! 😉 No wait, another picture first…


I have made these brownies three times now. And every time, they are a little different as I work with different protein powders, different nut butters, and different garnish.

But every time, they have been delicious!

My Buckeye fans would probably enjoy using peanut butter rather than almond butter. It definitely adds a nice creamy boost to the flavor! But for chocolate purists, the almond is a milder flavor, allowing you to indulge in the rich cocoa goodness without interference.


Have fun, play with it, and enjoy!

Nutrition varies by specific ingredients used and if/how much liquid you add to thin, but each serving is approximately 240 calories, 9g fat, 38g carb, 10g protein

Published by Kate Cline, RD

Registered Dietitian with a focus on Gut Health, Inflammation, and Functional Nutrition. Personal Trainer with a focus on corrective exercise. Yoga teacher, traveler, empowerment coach.

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