Fudgy Protein Brownie Bark

This fudgy protein brownie bark is my favorite go-to when I want a rich dessert without the guilt. It satisfies chocolate cravings while packing a protein punch that keeps me energized through the afternoon.

I first made this after a late-night craving for brownies but wanted something healthier. It quickly became a staple in my fridge for whenever I need a sweet boost without the sugar crash.

Ingredients

• Medjool dates: pitted and soaked for 10 minutes—they add natural sweetness and moisture so you don&t need extra sugar. Choose soft, plump dates for the best blend.
• Vanilla or chocolate protein powder: provides the protein boost and helps set the bark&s texture. I recommend a clean, unflavored or mildly sweetened version to avoid overpowering flavors.
• Cocoa powder: contributes rich chocolate depth; opt for unsweetened and fresh cocoa for maximum flavor.
• Almond butter or sun butter: adds creaminess and healthy fats—almond butter brings a subtle nutty taste while sun butter is great for nut-free options.
• Vanilla extract: enhances overall flavor and balances the cocoa bitterness.
• Dairy-free milk: adjusts the dough consistency; I use almond milk but any plant-based option works well.
• Sea salt: balances sweetness and intensifies chocolate notes. Flaky sea salt on top adds a satisfying crunch and contrast.
• Mini chocolate chips: deliver melty pockets of chocolate that elevate the bark from fudgy to decadent.
• Melted dairy-free chocolate for drizzling: creates a beautiful glossy top and extra chocolate layer.

Instructions

Blend The Base:

Place soaked dates, protein powder, cocoa powder, almond butter, vanilla extract, sea salt, and 2 tablespoons of dairy-free milk into your blender or food processor. Pulse until a thick dough forms. You want it dense but pliable—add more milk a tablespoon at a time if it feels crumbly. Be patient as the dates break down; this step builds the chewy fudgy texture.

Fold In Mini Chocolate Chips:

Transfer the dough to a mixing bowl and gently fold in the mini chocolate chips by hand. This keeps the chips intact and dispersed evenly, so each bite has little bursts of melty chocolate.

Press And Top:

Line a baking sheet with parchment paper, then spread the dough evenly into a roughly quarter-inch thick rectangle. Use a spatula or your hands to smooth the surface. Drizzle the melted dairy-free chocolate over the top in a decorative pattern. Sprinkle flaky sea salt lightly across the bark for contrast and texture.

Chill And Break:

Place the baking sheet in the fridge or freezer for about 30 minutes until the bark firms up and holds its shape. Once set, break into irregular pieces with your hands for an easy grab-and-go snack. Store in an airtight container in the fridge for up to a week or freeze for longer storage.

My favorite ingredient has got to be the medjool dates—they add sweetness and chew that feels indulgent without refined sugar. I remember making this bark for my family when they visited and everyone loved how rich it tasted yet was still wholesome. The flaky sea salt sprinkled on top turns every bite into a little celebration.

Storage Tips

Keep this bark in an airtight container in the fridge for up to a week. For longer storage freeze it in a single layer between parchment sheets to prevent sticking. Thaw at room temperature or nibble directly from frozen for a cooler treat.

Ingredient Swaps

Swap almond butter for peanut butter or cashew butter if you prefer a different nut flavor. Use sunflower seed butter to keep it nut free.

Serving Ideas

Enjoy these brownie bark pieces on their own as a quick snack or crumble over dairy-free yogurt for a dessert parfait. They pair wonderfully with a cup of coffee or cold oat milk. Break into small pieces and toss into a lunchbox for a protein-packed afternoon boost.

This fudgy protein brownie bark is an easy, satisfying treat that balances indulgence with nutrition perfectly.

Frequently Asked Recipe Questions

→ How do I achieve the fudgy texture in the bark?

Soaking the medjool dates softens them, allowing a smooth, thick dough when blended with almond butter and cocoa, ensuring a fudgy consistency.

→ Can I substitute the almond butter?

Yes, sun butter or another nut-free butter works well, adding creaminess while keeping the texture rich.

→ What’s the best way to fold in the chocolate chips?

Gently mix the mini chocolate chips into the dough by hand to maintain their shape and ensure pockets of melty chocolate.

→ How long should I chill the bark before breaking?

Chill in the fridge or freezer until firm, usually 1-2 hours, to make breaking into pieces easier and cleaner.

→ Why is dairy-free milk added, and how much do I need?

Dairy-free milk adjusts the dough’s consistency—start with 2 tablespoons and add more if the blend is too dry.

→ Can I use dark chocolate for the drizzle?

Dark chocolate enhances richness and balances sweetness, making it an excellent choice for topping the bark.