No Bake Protein Brownie Bars 

Rich, fudgy, and secretly packed with protein? Say less! These No-Bake Ganache Protein Brownies are the ultimate treat when you’re craving something chocolatey but want a little extra fuel to keep you going.

Made with wholesome ingredients like almond butter, protein powder, and cacao, they come together in minutes—no oven required! Plus, that silky chocolate ganache on top? Absolute heaven.

No Bake Protein Brownie Bars Ingredients

• Almond flour: The base of the brownies, giving them a hearty yet soft texture. You can use oat flour as well. 
• Cacao powder: Adds deep, rich chocolate flavor. You can also use unsweetened cocoa powder.
• Almond or cashew butter: Almond or cashew butter keeps these brownies soft and fudgy while adding healthy fats and protein.
• Chocolate protein powder: Boosts the protein content and helps bind the mixture together.
• Maple syrup: A natural sweetener that gives just the right amount of sweetness.
• Vanilla extract & salt: Enhances the flavors and balances out the sweetness.

How to Make

• Prepare the Brownie Base – In a food processor, pulse the oats until they resemble a coarse flour. Add the cacao powder, protein powder, and sea salt, then pulse to combine.
• Mix Wet Ingredients – Stir together the almond butter, maple syrup, and vanilla extract until smooth.
• Combine & Form – Add the wet mixture to the dry ingredients, mixing until a thick dough forms. If it’s too dry, add 1-2 tablespoons of milk to bring it together.
• Press & Chill – Line an 8x8-inch pan with parchment paper and press the brownie mixture evenly into the pan. Place in the fridge while you make the ganache.
• Make the Ganache – Heat the coconut milk until warm, then pour it over the chopped chocolate. Let sit for a minute, then stir until smooth. Pour over the brownies and spread evenly.
• Set & Serve – Refrigerate for at least an hour to allow the ganache to firm up. Slice into squares and enjoy!

Tips for the Best No Bake Brownie Bars

• Use runny nut butter – If your nut butter is too thick, it’ll make the dough dry. Use a drippy, natural nut butter for the best texture.
• Adjust liquid as needed – If your brownie dough feels too dry, add a splash of milk to help it come together.
• Chill before slicing – The ganache needs time to firm up, so be patient!

FAQs

Can I use a different protein powder?
Yes! You can use whey, plant-based, or collagen protein powder. Just note that different powders absorb moisture differently, so you may need to adjust the liquid.

Can I make these nut-free?
Yes! Swap the almond butter for sunflower seed butter for a nut-free version.

How do I store these brownies?
Keep them in an airtight container in the fridge for up to a week, or freeze for up to 3 months.

Can I skip the ganache?
Of course, but the ganache really takes these to the next level! If you want a lighter option, try drizzling melted dark chocolate instead.

If you make these No Bake Protein Brownie Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.