No Bake Protein Brownies with Chocolate Ganache

If you’re anything like me, sometimes you crave a rich, chocolatey treat but can’t face turning on the oven—especially on those warmer days when the kitchen feels like a sauna. Enter no bake protein brownies: that delightful mix of fudgy texture and protein power, made effortless with almond flour and cashew butter. And just to sweeten the deal, a silky chocolate ganache crowns this treat for an irresistible finish. Whether you’re looking for a post-workout snack or a guilt-free treat, this simple recipe is a great way to satisfy your sweet tooth.

Course Healthy Recipes

Cuisine American

Keyword protein brownies

Prep Time 10

Chill Time 1

Total Time 1 10

Servings brownies

Calories 250kcal

Ingredients

Brownie Batter:

1 cup blanched almond flour 120 grams
½ cup cacao powder 54 grams
⅓ cup chocolate protein powder 37 grams
¼ teaspoon salt
½ cup cashew butter 90 grams
3 tablespoons maple syrup
3 tablespoons melted coconut oil
2 teaspoons vanilla

Chocolate Ganache:

⅔ cup dark chocolate chips 100 grams
4 tablespoons full-fat coconut milk or heavy cream
1 teaspoon vanilla
flaky salt

Instructions

Line an 8x8 inch dish with parchment paper.
In a large mixing bowl, combine the almond flour, cacao powder, protein powder, and salt.
Add the cashew butter, maple syrup, coconut oil, and vanilla and combine. You may need to use your hands towards the end and almost knead it together until a dough forms. It will be thick.
Press brownie mixture into the bottom of the pan and set in the fridge.
Heat the coconut milk in a saucepan until warmed. Remove from the heat, add the chocolate chips, and stir until melted.
Add the vanilla and stir.
Spread over top of the brownies and refrigerate until hardened, then cut into squares.
Top with flaky salt if desired.
Store in the fridge.

Nutrition