No-Bake Protein Brownies

These rich and fudgy no-bake protein brownies are the ultimate feel-good treat, packing 12 grams of protein per brownie. Topped with a smooth dark chocolate ganache, they’re indulgent yet made with wholesome ingredients — vegan and gluten-free!

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PREP TIME:15

CHILL TIME:2

TOTAL TIME:2 15

SERVINGS: brownies

COURSE: Dessert, Snack

CUISINE: American

Ingredients

Brownies

1 cup sunflower seed butter (substitute with almond, cashew, or peanut butter)
½ cup vegan chocolate protein powder
¼ cup cocoa powder
¼ cup non-dairy milk (like soy, almond, coconut, or oat milk; more as needed)
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon salt

Chocolate Ganache

½ cup dairy-free dark chocolate chips (or chopped chocolate bar)
¼ cup canned coconut cream (see notes)
pinch of flaky sea salt (for topping, optional)

Instructions

Mix sunflower seed butter, protein powder, cocoa powder, non-dairy milk, maple syrup, vanilla, and salt in a bowl until well combined. If the mixture is too stiff, add a splash more milk.
Line a loaf pan or small square/rectangular baking dish with parchment paper. Press the brownie mixture firmly into a parchment-lined loaf pan.
Place chocolate chips in a small bowl and microwave in 30-second intervals, stirring in between, until melted. Stir in coconut cream until smooth and silky.
Pour the ganache over the brownie layer and spread evenly. Cover and chill in the fridge for about 2 hours, or until the brownie layer and ganache are firm.
Remove from the pan and sprinkle with flaky sea salt, if using. Slice into squares and enjoy!

Notes

Coconut cream: Use canned coconut cream if possible, or use canned coconut milk. If using coconut milk, chill it in the fridge for at least 12 hours and use only the firm cream that rises to the top. These options add a subtle coconut flavor; dairy-free heavy cream works too.

Storage: Store brownies in an airtight container in the fridge for up to one week, or in the freezer for up to 3 months — thaw in the fridge before serving.