Viral recipes come and go and, to be honest, some of these viral trends are things many of us have already been making for years and these Viral High Protein Brownie Bites are one of them. Think rich, chewy brownie bites with a protein boost, dipped in melted chocolate for that perfect truffle finish. They’re no-bake, gluten-free, and made with simple ingredients like dates, almond butter, and cocoa powder. Best part? They come together in minutes and taste like dessert, but with the bonus of added protein. Keep a batch in the fridge and you’ve got the perfect grab-and-go sweet treat anytime a craving strikes!
Friends, these Viral High Protein Brownie Bites bites are the kind of recipe that never lasts long in my house. They’ve got everything going for them: rich chocolate flavor, a fudgy texture, and that glossy chocolate coating that makes them look and taste like truffles. And the best part is they’re made with good-for-you ingredients that you can feel great about snacking on. My boys love them just as much as I do, so I know they’re kid-approved too!
The key to getting the perfect texture is all about the dates; fresh, soft medjool dates will give you that chewy, brownie-like bite, while stale ones will leave you disappointed. Pair them with almond butter, cocoa powder, and a scoop of protein powder, and you’ve got the base for a decadent, no-bake snack that feels indulgent but still delivers that extra boost of nutrition. They’re quick to whip up, store great in the fridge for up to two weeks, and are the kind of treat that you’ll find yourself reaching for again and again.
If you’ve been around here for a while, you know I’m a huge fan of recipes that let you skip the oven. My No-Bake Tagalong Cookie Bites take inspiration from my favorite Girl Scout cookie, while my No-Bake Lemon Bites are bright, zesty, and perfect when you’re craving something lighter. And when I want to bring the fun, my No-Bake Celebration Bites always deliver with a festive pop of sprinkles. And you can always switch things up and try my Funfetti Protein Popcorn!
a food processor and process the ingredients together until a sticky dough forms.
What You’ll Need to Make These Viral High Protein Brownie Bites
- Medjool Dates: Soft, fresh dates are the key to that fudgy, brownie-like texture. They also add natural sweetness and help everything bind together. Avoid stale or dry dates; they’ll make the dough crumbly instead of smooth.
- Oat Flour: This adds structure while keeping the bites naturally gluten-free. It gives the brownie bites a soft, chewy texture without weighing them down.
- Unsweetened Cocoa Powder: Deep, rich chocolate flavor comes from the cocoa powder. It also enhances that classic brownie taste.
- Chocolate Protein Powder: Boosts the protein content while doubling down on the chocolate flavor. Any chocolate protein powder will work; just pick your favorite brand.
- Maple Syrup: Adds natural sweetness and moisture without using refined sugar. It balances the bitterness of the cocoa perfectly.
- Almond Butter: Provides healthy fats and keeps the mixture creamy and smooth. Make sure to use a drippy, well-stirred almond butter for the texture.
- Vanilla Extract: A splash of vanilla rounds out the flavor and makes the chocolate shine even more.
- Sea Salt: Just a little goes a long way; salt enhances all the chocolatey, nutty flavors.
- Dairy-Free Chocolate Chips: For the outer coating that gives these bites truffle vibes. Choose your favorite brand of dark or semi-sweet chips.
- Coconut Oil: Helps the chocolate melt smoothly and creates a glossy coating once it sets.
- Sprinkles (Optional): A fun finishing touch! Use rainbow sprinkles for a playful vibe, chocolate sprinkles for double-chocolate energy.
How to Make These No-Bake Protein Bites
To make these protein brownie balls, start by adding all of the ingredients to a food processor: the medjool dates, oat flour, cocoa powder, protein powder, maple syrup, almond butter, vanilla extract, and sea salt. Process the ingredients together until a sticky dough forms. If the mixture feels too dry, add a splash of water or an extra spoonful of almond butter until it comes together.
Then, line a baking sheet with parchment paper. Roll it between your hands to form 16 even-sized balls. Place each ball onto the baking sheet and repeat until all of the dough has been used.
Next, melt the chocolate chips and coconut oil together in the microwave in 30-second increments, stirring in between, until smooth. Dip each ball into the melted chocolate, making sure it’s fully coated, then place it back onto the baking sheet. Add sprinkles on top if desired.
Transfer the tray to the freezer for 5–10 minutes, until the chocolate coating is set. Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to 2 weeks.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Chocolate Balls
- 2 Cups Medjool Date, pitted
- ¼ Cup Oat Flour
- ¼ Cup Unsweetened Cocoa Powder
- ¼ Cup Chocolate Protein Powder
- 3 Tablespoons Maple Syrup
- ¼ Cup Almond Butter
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Sea Salt
For the Chocolate Coating
- ¾ Cup Dairy-free Chocolate Chips
- ½ Teaspoon Coconut Oil
- Sprinkles, optional
Instructions
- To make these protein brownie balls, start by adding all of the ingredients to a food processor: the medjool dates, oat flour, cocoa powder, protein powder, maple syrup, almond butter, vanilla extract, and sea salt.
- Process the ingredients together until a sticky dough forms. If the mixture feels too dry, add a splash of water or an extra spoonful of almond butter until it comes together.
- Then, line a baking sheet with parchment paper. Roll it between your hands to form 16 even-sized balls. Place each ball onto the baking sheet and repeat until all of the dough has been used.
- Next, melt the chocolate chips and coconut oil together in the microwave in 30-second increments, stirring in between, until smooth.
- Dip each ball into the melted chocolate, making sure it’s fully coated, then place it back onto the baking sheet. Add sprinkles on top if desired.
- Transfer the tray to the freezer for 5–10 minutes, until the chocolate coating is set. Serve and enjoy!
- Store any leftovers in an airtight container in the fridge for up to 2 weeks.
Rate & review
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What others are saying
These are like chocolate truffles, but healthy! Love these, thank you!
So happy you loved them Taryn! Thank you for the review!
Hey there. This caught my eye because it had a Nut Free title, but then there is almond butter. Would it be the same without the nut butter?
Thank you for catching this! The nut free label was an accident; sorry about that! You could try swapping for sunflower butter instead!