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Chocolate Protein Brownies - Low Carb, Gluten Free, Vegan

We often talk about the importance of getting plenty of protein with each meal. For most meals, your protein probably comes from meat, poultry, fish, dairy, eggs or protein shakes. Of those options, protein shakes tend to be the most portable, but what if you want something that’s protein rich and in solid form? A protein bar can be a nice alternative. However, many protein bars are actually low in protein, or high in carbs, or have a bunch of ingredients you may not want to eat.

That’s why we were excited to get this delicious recipe from Healthy Living How To. These decadent homemade protein bars/brownies are not only low in carbs, but they’re gluten free, dairy free and vegan. We can’t promise they’ll turn out for you if you use different ingredients than those listed, but we can tell you when you make them as recommended, they are delicious.

One final note before you check out the recipe: Whey protein will probably not work in this recipe. VeganMax, our rice/pea-based protein powder, is recommended because the powder is a little more chalky and absorbent. VeganMax is great for recipes like this one and for making low-carb, high-protein waffles.

Thanks once again to Healthy Living How To for the recipe. If you have a recipe you’d like to share, email

Vegan Protein Breakfast Brownie

Recipe by Healthy Living How To

Prep Time: 15 minutes

Bake Time: none

Makes: 12 bars, 6 servings


  • 6 Servings (6.6 oz.) Life Time Fitness VeganMax
  • 6 Tbsp. Hershey's Special Dark Cocoa Powder
  • 6 Tbsp. Chia Seeds
  • 1/4 c. + 2 Tbsp. Smart Sweet Erythritol Non-GMO
  • 1/8–1/4 tsp. NuNaturals Pure White Stevia Extract Powder
  • 1/8 tsp. Celtic Sea Salt 
  • 12 oz. Native Forest Organic Coconut Milk
  • 6 Tbsp. Almond Butter, Room Temperature
  • 1 Tbsp. Organic Vanilla Extract
  • 6 Tbsp. Filtered Water

For Topping

  • Hershey's Special Dark Cocoa Powder
  • Almond Butter
  • Sliced Almonds
  • Bob's Red Mill Flaked Coconut, Unsweetened


  1. In a large mixing bowl, mix together all dry ingredients.
  2. With a large spoon, mix in coconut milk, almond butter and vanilla extract.
  3. Finally mix in water.
  4. Using your hands, form into a large ball of dough.
  5. Dust a piece of parchment paper with cocoa powder and then plop dough in center.
  6. Using your hands, press and shape dough into a large square and then cut in 6 even strips and cut each strip in half.
  7. For the Topping, dust the top with more cocoa powder, smear with a teaspoon of almond butter, and then top with sliced almonds or unsweetened coconut flakes.
  8. Store covered in the refrigerator. Can be eaten cold or at room temperature.

Recipe Notes

When you start mixing the wet with the dry, what forms are crumbles. This is good. You want the mixture to be very crumbly; the smaller the crumbles the better. Once you get your hands in the bowl and start working it, what forms is a big dough ball.  It actually becomes quite play-doh like. The texture of the bars is very soft and cookie-dough like. They do firm up just a little in the fridge, but they don't harden and will soften at room temperature.

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Reader Comments (3)

What is the nutritional content if these bars if made as the recipe states?

April 4, 2012 | Unregistered CommenterMyra J

Sounds like a great recipe. I was wondering how many calories, fat, etc. there are per serving.

April 6, 2012 | Unregistered CommenterRon Miller

I like to cut these into 12 bars....for a meal replacement, with a cup of coffee and a few strawberries, 2 bars is perfect! For a healthy dessert after dinner, one bar with a little coconut whipped cream ( hits the spot!

12 Servings:
11g fat
9g carbs
4g fiber
14g protein

6 Servings:
22g fat
18g carbs
9g fiber
28g protein

These totals do not include the optional toppings.


April 8, 2012 | Unregistered CommenterHealthy Living How To

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