Chocolate Brownie Bark

5 from 1 vote

A high protein chocolate brownie bark that is no bake, low carb, low in sugar, yet no protein powder. The protein comes from yogurt and this easy brownie bark is gluten free, low sugar, and dairy free.

Prep Time5

Cook Time2

Total Time2 5

Course: Dessert

Cuisine: American

Servings:

Calories: 87kcal

Author: Dee Dine

Equipment

cookie sheet pan

Ingredients

½ cup cocoa
1 cup almond flour
¼ cup peanut butter
1 cup yogurt Any yogurt works - cashew, coconut, greek if you can eat dairy
2 tablespoon maple syrup or two dates
1 teaspoon vanilla extract
⅛ teaspoon baking soda
pinch salt
¼ cup mini chocolate chips (optional)

Chocolate topping

1 cup chocolate chips
2 tablespoon coconut oil or olive oil

Instructions

In a bowl, mix add the brownie bark ingredient with a spoon. Taste for sweeteness and add more maple syrup if needed. Batter will be creamy so when it freezes, it will have an ice cream texture.
1 cup yogurt, ½ cup cocoa, 1 cup almond flour, ¼ cup peanut butter, 2 tablespoon maple syrup, 1 teaspoon vanilla extract, ⅛ teaspoon baking soda, pinch salt
Fold in the mini chips if using.
¼ cup mini chocolate chips (optional)
Spoon the brownie batter on to a parchment-lined rectangular cookie sheet about ½ inch thick. Smooth with a spoon, leaving a few inches around the edges.
Put the pan level in the freezer, uncovered for 1 hours or until it feels solid.
Melt the chocolate chips and oil for the topping in a microwave for 1 minute and then stir until all chips are melted.
1 cup chocolate chips, 2 tablespoon coconut oil
Pour the chocolate into the center of the chilled cookie dough, and spread it around with a spoon gently so it doesn't swirl in, just sits on top. Leave a bit of a border of cookie dough so the chocolate doesn't drip over the edge.
The chocolate shell should harden a minute or so after it touches the frozen brownie bark. Then you can cut or snap the bark and enjoy it!
Store leftovers in an airtight container in freezer for about 3 months.

Video

Notes

Stir the batter well with a spoon to be sure all chunks of cocoa and flour are absorbed.
Use fine almond flour and runny peanut butter for a smoother texture. And use a peanut butter that is made of only nuts, and runny.
Adjust sweetness, adding more maple syrup if it is not. If you add more than a tablespoon, you'll have to add more flour or the batter might be too sticky.

Nutrition