Go Back Email Link
–+ servings
Print Recipe Add to Collection
No ratings yet

No Bake Chocolate Coconut Almond Brownie Bars

Thick, fudgy no bake brownie bars loaded with dark chocolate, shredded coconut, crunchy almonds, and a glossy dark chocolate drizzle. About 10 grams of protein per bar with oat flour and protein powder. Ready in 10 minutes of active time plus chilling.
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chocolate, healthy, no bake, protein-rich
Servings: 8 bars
Calories: 426kcal
Author: Kim Lange

Equipment

  • 9x5 loaf pan
  • Parchment paper
  • Large mixing bowl
  • Microwave-safe bowl

Ingredients

Brownie Bars

  • 1 ½ cups oat flour
  • ½ cup chocolate protein powder whey or plant-based
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup almond butter or peanut butter
  • ⅓ cup agave or maple syrup
  • ¼ cup milk as needed
  • ½ cup unsweetened shredded coconut
  • ⅓ cup chopped almonds
  • ⅓ cup mini chocolate chips

Chocolate Drizzle

Instructions

Make the Brownie Bars

  • Line a 9x5 loaf pan with parchment paper, leaving overhang on the sides for easy removal.
  • In a large bowl, stir together 1 1/2 cups oat flour, 1/2 cup chocolate protein powder, 1/4 cup cocoa powder, and 1/4 teaspoon salt.
  • Add 1/2 cup almond butter and 1/3 cup agave or maple syrup. Stir until a thick dough starts to form.
  • Add 1/4 cup milk, 1 tablespoon at a time, until the dough is thick and fudgy and holds together when pressed.
  • Fold in 1/2 cup shredded coconut, 1/3 cup chopped almonds, and 1/3 cup mini chocolate chips.
  • Press the dough firmly and evenly into the lined pan. Use the bottom of a measuring cup for an even surface.

Make the Chocolate Drizzle

  • Melt 1/2 cup dark chocolate chips with 1 tablespoon coconut oil in the microwave in 20 to 30 second bursts, stirring between each.
  • Pour the melted chocolate over the pressed bars and spread evenly.

Chill and Slice

  • Refrigerate for at least 1 hour until firm.
  • Lift out using the parchment overhang and slice into 8 bars.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 1 week. Wrap individual bars in parchment and freeze for up to 3 months.
Press the dough down firmly for bars that hold together well when sliced.
Use drippy or smooth nut butter for the best mixing results. If yours is thick, warm it 15 to 20 seconds in the microwave first.
Make your own oat flour by blending regular oats in a food processor until fine.
Nutrition values are estimates and will vary based on specific brands used.

Nutrition

Calories: 426kcal | Carbohydrates: 43g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 197mg | Potassium: 414mg | Fiber: 6g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg