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High Protein No Bake Brownie Protein Bites

High Protein No Bake Brownie Protein Bites - recipe card
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Rich, fudgy, and intensely chocolatey, these no-bake brownie protein bites deliver serious decadence without ever turning on the oven. Rolled oats and a double dose of cocoa create a satisfying chew, while chocolate protein powder and creamy peanut butter pack in 15 grams of protein per serving. They set up firm in the fridge and taste even better the next day.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1 scoop (about 1/3 cup / 30g) chocolate or unflavored whey or plant-based protein powder
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 2 tbsp ground flaxseed
  • 1/4 tsp fine sea salt
  • 1/2 cup natural creamy peanut butter (unsweetened, no added oil)
  • 1/4 cup pure maple syrup (or honey)
  • 1 tsp pure vanilla extract
  • 2–4 tbsp unsweetened almond milk (or milk of choice), as needed
  • 2 tbsp mini dark chocolate chips (optional)

Instructions

  1. In a large mixing bowl, combine the oats, protein powder, cocoa powder, ground flaxseed, and fine sea salt. Whisk thoroughly until no clumps of protein powder or cocoa remain, about 30 seconds. This even distribution ensures every bite has the same rich chocolate flavor and balanced texture.
  2. In a separate medium bowl, stir together the peanut butter, maple syrup, and vanilla extract until completely smooth and lump-free. If your peanut butter is stiff, warm it in the microwave for 15–20 seconds until easily stirrable, but not hot.
  3. Pour the wet mixture into the dry ingredients. Using a sturdy spatula or your hands, fold and knead until a thick, cohesive dough forms, about 1–2 minutes. The mixture should hold together when squeezed; if it crumbles, add almond milk 1 tablespoon at a time until it just comes together — avoid adding too much liquid or the bites will be sticky.
  4. If using chocolate chips, fold them in now until evenly distributed throughout the dough.
  5. Scoop 1-tablespoon portions of dough and roll firmly between your palms into smooth 1-inch balls. You should get 12 bites total. If the dough sticks to your hands, lightly dampen your palms with water or chill the dough for 10 minutes first.
  6. Place the bites on a parchment-lined plate or small baking sheet. Refrigerate for at least 30 minutes to firm up and allow the flavors to meld. For best texture, let them chill for 1 hour before eating.
  7. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. To serve from frozen, let them thaw at room temperature for 5–10 minutes — they soften to a perfect fudgy chew.

Notes

Storage: Keep refrigerated in an airtight container for up to 7 days. For longer storage, freeze in a single layer, then transfer to a freezer bag; they’ll keep for 3 months. Reheating: No reheating needed — enjoy cold or at room temperature. If frozen, thaw at room temp for 5–10 minutes. Substitutions: For a nut-free version, swap peanut butter with sunflower seed butter; use a nut-free milk like oat or coconut. For a vegan option, ensure protein powder is plant-based and use maple syrup. Protein boost: For even higher protein, add an extra 1/2 scoop of protein powder and increase almond milk by 1 tbsp. Texture tip: For a smoother bite, pulse the oats in a food processor a few times before mixing. Do not use bacon or pork products — none are included.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-no-bake-brownie-protein-bites-recipe/