Brownie Protein Bites
These fudgy, cocoa-forward brownie protein bites are gluten-free, Paleo-friendly, and packed with protein, making them a perfect grab-and-go snack for any time of the day.
Ingredients
Dry Ingredients
- 1 cup blanched almond flour or finely ground almonds
- 1/2 cup chocolate or cocoa-flavored protein powder paleo-friendly collagen or plant protein
- 1/4 cup unsweetened cocoa powder
- 1 pinch fine sea salt
Wet Ingredients
- 1/3 cup almond butter smooth
- 2-3 tbsp maple syrup or honey if not strictly Paleo
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1-3 tbsp unsweetened almond milk to loosen if mixture is too dry
Optional Add-Ins
- 2 tbsp dairy-free mini chocolate chips for texture
- 2 tbsp cacao nibs for texture
- 2 tbsp chopped walnuts for texture
Instructions
Preparation
- In a medium bowl, whisk together the almond flour, protein powder, cocoa powder, and salt until uniform.
- In a small bowl, stir the almond butter, maple syrup, melted coconut oil, and vanilla until smooth. If almond butter is too thick, warm briefly in the microwave to make mixing easier.
- Pour the wet mixture into the dry ingredients and stir with a spatula until a thick, slightly sticky dough forms. Add 1 tablespoon of almond milk at a time if it’s too crumbly.
- Cover and refrigerate for 10–15 minutes to firm the mixture.
Forming Bites
- Scoop about 1–1.5 tablespoons of dough and roll between your palms into balls. Place on a parchment-lined tray.
- Press a few mini chips or cacao nibs on top, or roll bites in cocoa powder or shredded coconut if desired.
Setting and Storage
- Refrigerate for another 10 minutes to set, then transfer to an airtight container.
Notes
Great for meal-prep weeks! Store in an airtight container for up to 7 days in the fridge, or freeze for up to 3 months. If you prefer a smoother texture, pulse the mixture in a food processor before chilling.