Chocolate Protein Brownie Bites: No-Bake Healthy Treats
Fudgy, no-bake brownie bites packed with protein and perfect for busy schedules. Mix, roll, chill, and enjoy all week.
Equipment
- Large mixing bowl
- Sturdy spoon or rubber spatula
- Small cookie scoop (~1.5 tbsp)
- Plate or baking sheet
- Airtight Container
Ingredients
- 1 cup natural creamy almond butter or peanut butter; adjust oat flour if needed
- 1/4 cup honey
- 1/2 cup collagen peptides or protein powder of choice (~40 g)
- 3 tbsp unsweetened cocoa powder
- 1 tbsp flaxseed meal
- 1 tbsp oat flour plus more if needed to adjust texture
- 2-3 tbsp mini chocolate chips reserve a few for topping
- flaky sea salt to taste, for sprinkling
Instructions
- Combine the base ingredients: In a large mixing bowl, add the almond butter, honey, collagen peptides, cocoa powder, flaxseed meal, and oat flour. Mix with a sturdy spoon or spatula until well combined and the mixture resembles thick cookie dough. If too stiff, briefly knead by hand.
- Adjust consistency: The mixture should hold together when pressed but not be overly wet or greasy. If too sticky, add another tablespoon of oat flour and mix again.
- Fold in chocolate chips: Stir in the mini chocolate chips until evenly distributed. Reserve a few for topping if desired.
- Shape the brownie bites: Use a small cookie scoop (~1.5 tbsp) to portion the dough, then roll each portion between your palms to form smooth balls. Place on a plate or baking sheet. You should get about 10 bites.
- Finish and chill: Sprinkle each bite with a pinch of flaky sea salt. Refrigerate for at least 1 hour (or freeze 20–30 minutes) to firm up.
- Store and enjoy: Transfer to an airtight container. Store in the fridge up to 1 week or freeze up to 3 months. Enjoy chilled for a fudgy texture.
Notes
For a nut-free version, try sunflower seed butter. Sweetness can be adjusted by adding a little more or less honey. If using a different protein powder, you may need an extra teaspoon or two of oat flour to reach a rollable consistency.