Fudgy Protein Brownie Bark (Printable Version)
A rich, fudgy protein-packed bark with medjool dates, cocoa, and a melty chocolate finish.
# Ingredients Required:
→ Base
01 -
240 ml medjool dates, pitted and soaked for 10 minutes
02 -
60 g vanilla or chocolate protein powder
03 -
27 g cocoa powder
04 -
80 g almond butter or sun butter
05 -
5 ml vanilla extract
06 -
30-60 ml dairy-free milk (adjust as needed)
07 -
1.5 g sea salt
→ Mix-ins and Topping
08 -
43 g mini dairy-free chocolate chips
09 -
120 g melted dairy-free chocolate
10 -
Flaky sea salt for finishing
# Guide to Cooking:
01 -
Combine all ingredients except mini chocolate chips in a blender or food processor and blend until a thick dough forms. If the dough is too dry, gradually add dairy-free milk, one tablespoon at a time, until the desired consistency is reached.
02 -
Gently fold the mini chocolate chips into the dough by hand to preserve their texture and ensure even distribution.
03 -
Evenly press the dough onto a parchment-lined baking sheet. Drizzle the melted dairy-free chocolate over the surface and sprinkle with flaky sea salt.
04 -
Refrigerate or freeze the bark until firm. Break into pieces before serving. Store leftovers in an airtight container under refrigeration or freezing.
# Extra Suggestions:
01 -
Soaking the dates softens them, facilitating smoother blending.
02 -
Adjust dairy-free milk quantities to achieve your preferred dough consistency.
03 -
Dark chocolate enhances the depth of flavor if substituted.