Date Caramel Brownie Bark
Recipe by
Ingredients
- For the Brownie Base:
- 1 scoop (30g) chocolate whey or vegan protein powder
- 1/3 cup unsweetened cocoa powder
- 1/4 cup almond flour
- 2 tbsp maple syrup or honey
- 1/4 cup unsweetened almond milk
- 1 egg (or flax egg for vegan)
- 1/2 tsp baking powder
- For the Date Caramel Layer:
- 1 cup Medjool dates, pitted and soaked in warm water (10 minutes)
- 2 tbsp peanut butter or almond butter
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- Pinch of salt
- For the Toppings:
- 2 tbsp roasted peanuts (roughly chopped)
- 2 tbsp mini dark chocolate chips
- 2 tbsp melted dark chocolate (for drizzle)
Directions
- Preheat Oven: Set oven to 350°F (175°C). Line a round or square pan with parchment paper.
- Make Brownie Base: Mix protein powder, cocoa powder, almond flour, baking powder, maple syrup, almond milk, and egg until smooth. Spread into the pan in a thin layer. Bake 12–15 minutes, then cool.
- Make Date Caramel: Blend soaked dates, nut butter, almond milk, vanilla, and salt until smooth and creamy.
- Assemble Bark: Spread date caramel evenly over the cooled brownie base. Top with peanuts and mini chocolate chips.
- Drizzle & Chill: Drizzle melted dark chocolate over the top. Chill in the fridge for 1 hour until firm.
- Slice: Cut into rustic bark-style wedges or squares and enjoy.
Tips for Meal prep
Store in an airtight container in the fridge for up to 1 week.
Freeze slices individually for up to 2 months.
Swap peanuts for almonds or cashews for variety.
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