Chocolate Raspberry Protein Brownie Bars

Chocolate Raspberry Protein Brownie Bars


  • 1/4 cup rolled oats
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup protein powder vanilla or chocolate
  • 1/2 cup puréed pumpkin
  • 1 egg
  • 1 T honey
  • 3/4 cup almond or coconut milk
  • 2 T coconut oil
  • 1/2 cup chocolate chips divided
  • 1/2 cup freeze dried raspberries can substitute fresh


  • 1) Preheat oven to 350 degrees F and line an 8x8 baking pan with parchment paper
  • 2) Pulse oats in food processor until the texture becomes like flour. Then, add cocoa powder and protein powder to the food processor and also pulse to combine.
  • 3) Add pumpkin, egg, honey, and milk to the food processor and pulse until the mixture is thoroughly combined.
  • 4) Melt coconut oil and 1/4 cup of the chocolate chips in the microwave (roughly 30 seconds). Once melted, add to the food processor and combine.
  • 5) Pour mixture into the prepared pan and top with the remaining chocolate chips.
  • 6) Bake for 16-18 minutes. If chocolate chips haven’t fully melted after baking, spread with a spatula to distribute the chocolate over the top of the brownies.
  • 7) Crumble freeze dried raspberries over the top.
  • 8) Allow to cool and cut into 12 bars, so each bar will be roughly 100 calories.
  • 9) Store leftover bars in refrigerator for up to one week.

Thanks to Ambitious Kitchen for the inspiration for this recipe!

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