Introduction

These Brownie Protein Bites are a deliciously chewy and chocolatey snack packed with plant-based protein. Easy to make and perfect for fueling your day, they can be enjoyed as-is or dipped in dark chocolate for an extra indulgent touch.

The image shows a close-up of several round chocolate truffles arranged on a white marbled surface, each coated with smooth milk chocolate and decorated with thin lines of darker chocolate drizzle on top. One truffle near the center is bitten in half, revealing a rich, dense, and textured chocolate filling inside. The truffles have a glossy exterior and are tightly grouped with soft shadows beneath them. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Medjool dates (about 13 dates)
⅓ cup sunflower seed butter
1 tsp vanilla extract
⅓ cup protein powder*
¼ cup cocoa powder
pinch of salt
½ cup dark chocolate (optional, for coating)
½ tsp coconut oil (optional, for coating)

Instructions

Step 1: Remove the pits from your dates and soak them in hot water for 5 minutes to soften them, which helps achieve a chewy texture.
Step 2: Drain the water from the dates, then place them in a food processor along with the sunflower seed butter and vanilla extract. Blend until the mixture resembles thick, sticky caramel.
Step 3: Add the protein powder, cocoa powder, and a pinch of salt to the food processor. Blend again, scraping down the sides as needed to combine everything evenly.
Step 4: Scoop the filling dough and roll into balls about one tablespoon each.
Step 5: You can enjoy the balls immediately or for a firmer texture, chill them on a lined baking sheet in the freezer for at least 30 minutes.
Step 6 (optional): For a chocolate coating, melt the dark chocolate and coconut oil together in a small microwavable dish using 20-30 second intervals, stirring in between until smooth.
Step 7 (optional): Dip each chilled ball into the melted chocolate, then place them back on the lined baking sheet to set.

Tips & Variations

Use different protein powders like pumpkin seed, pea, or watermelon seed protein for varied flavors and textures.
Try almond or peanut butter instead of sunflower seed butter if preferred.
For a nut-free version, ensure your protein powder and chocolate are free from nuts and cross-contamination.
If you want extra sweetness, add a touch of maple syrup or honey to the filling.

Storage

Store the protein bites in an airtight container in the refrigerator for up to one week. If coated in chocolate, keep them chilled to maintain the coating’s firmness. They can also be frozen for up to one month; thaw in the fridge before enjoying. For best texture, allow them to come to room temperature for a few minutes before eating.

How to Serve

The image shows several round chocolate truffles on a white marbled surface, each with a smooth, shiny milk chocolate coating, some with thin lines of darker chocolate drizzled over them. One truffle is broken open in the center, revealing a dense, slightly crumbly dark chocolate filling inside. The truffles are closely arranged with visible texture contrasts between the creamy shell and rich interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of dates for this recipe?

Medjool dates are preferred because of their soft texture and natural sweetness, but other soft varieties can work if pitted and soaked properly to soften.

Is it necessary to coat the bites in chocolate?

No, the bites are delicious on their own with the chewy caramel-like filling. The chocolate coating is optional and adds an extra layer of flavor and texture if you want a richer treat.