There is something so satisfying about a no bake treat that tastes indulgent but is secretly nourishing. My No Bake Chocolate Raspberry Protein Squares are rich, chocolatey, and layered with a naturally sweet raspberry chia jam that adds the most beautiful pop of color and flavor! They are made with wholesome ingredients, contain no refined sugar, and are packed with protein, making them perfect for meal prep, afternoon cravings, or a post workout snack. They are incredibly simple to make too!
One of the biggest secrets to making these squares truly delicious is using a high quality protein powder. Trust me, it makes all the difference! I love Truvani Protein Powder. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I would recommend the chocolate flavored one!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why a Good Protein Powder Matters
If you have ever taken a bite of a protein treat that tasted dry, chalky, or artificial, you know exactly what I mean. The wrong protein powder can completely ruin the texture and flavor of a recipe.
When choosing a protein powder, here are a few ingredients I personally avoid:
- Artificial sweeteners like sucralose and aspartame
- Artificial flavors
- Synthetic colors
- Fillers and gums that can cause digestive upset
- Highly processed seed oils
- Added refined sugars
Instead, I look for clean, simple ingredients that I recognize and trust.
That is why I love using Truvani protein powder. I use the chocolate flavor in this recipe, and it blends beautifully into the base without any chalky aftertaste. It has a smooth texture, naturally sweet flavor, and a short ingredient list made from real, organic foods. No artificial sweeteners. No weird fillers. Just simple ingredients that align with the way I like to eat.
I also appreciate that Truvani is transparent about sourcing and quality. It is one of the few protein powders I genuinely enjoy using every single day.
If you decide to try it, you can use my code KATIE10 for a discount. I do earn a small percentage of commission if you use my code, but I only share brands I truly love, personally use, and feel good about recommending. This is hands down my favorite protein powder and the only one I keep stocked in my kitchen.
Equipment You Will Need
- Loaf Pan (or you can use an 8×8 pan for less thick bars)
- Parchment paper
- Mixing bowls
- Silicone spatula
- Food processor or high speed blender
- Small saucepan for the raspberry chia jam
Ingredients
Chocolate Protein Base
- 1/2 cup oat flour
- 1 1/2 cups almond flour (not packed)
- 1/2 cup cacao powder
- 2 scoops chocolate protein powder (Discount code KATIE10 at Truvani)
- 1/2 cup cashew butter
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 tablespoons olive oil
- 1 to 2 tablespoons coconut oil or butter (as needed)
Raspberry Chia Jam
- 1 cup frozen raspberries
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
Chocolate Topping
- 1/2 cup Hu organic dark chocolate chips (90g or so)
- Cashew butter for melting with the chocolate
- Flaky sea salt for sprinkling
Step-by-Step Instructions
- In a large mixing bowl, whisk together the oat flour, almond flour, cacao powder, protein powder, and salt until well combined.
- Add the cashew butter, maple syrup, vanilla extract, and olive oil. Mix until fully incorporated and a thick dough forms.
- Add 1 to 2 tablespoons of coconut oil, olive oil, or melted butter as needed. Be careful not to pack the almond flour too tightly when measuring, as this can make the dough drier.
- Press the chocolate mixture firmly and evenly into a parchment lined loaf pan. Use the back of a spoon or your hands to really pack it down so the bars hold together well. Place the pan in the refrigerator to chill while you prepare the jam.
- To make the raspberry chia jam, add the frozen raspberries and maple syrup to a small saucepan over medium heat. Bring to a gentle boil, then reduce to a simmer.
- Mash the raspberries with a fork or spoon as they cook to create a jam-like consistency. Let the mixture simmer for about 3 to 4 minutes.
- Remove from the heat, stir in the chia seeds, and set aside to thicken and cool slightly.
- Once the chocolate base is chilled and the jam has thickened, pour the raspberry mixture evenly over the base and spread into a smooth layer.
- In a microwave safe bowl, melt the chocolate and a spoonful of cashew butter together in 20 to 30 second intervals, stirring between each, until smooth and glossy.
- Pour the melted chocolate over the raspberry layer and spread evenly. Sprinkle with flaky sea salt.
- Chill in the refrigerator for at least 1 hour, or until fully set.
- For easier slicing, remove the bars after about 10 to 15 minutes of chilling, slice into squares, then return them to the fridge to finish setting. This helps prevent the chocolate topping from cracking once fully cold.
Dietary Information
These protein squares are naturally refined sugar free and can easily be made gluten free by using certified gluten free oat flour. They are dairy free if you use a plant based protein powder and dairy free chocolate.
They provide a balance of healthy fats, plant based protein, and fiber from the chia seeds, making them a more nourishing option than traditional dessert bars.
Tips or Variations
- Swap raspberries for strawberries or blueberries for a different twist.
- Add chopped dark chocolate into the base for extra texture.
- Store in the refrigerator or or freeze up to 6 months.
- Taste the dough before pressing it into the pan and adjust sweetness if needed.
- For thinner bars, you can also half the chocolate base recipe if desired.
Serving Suggestions
Enjoy one of these squares with a warm cup of coffee, as a post workout snack, or as a wholesome dessert after dinner. They are perfect for meal prep and easy to grab when you need something chocolatey and satisfying.
FAQs
How should I store these bars?
Store them in an airtight container in the refrigerator for up to 7 days. They can also be frozen for longer storage.
Can I use fresh raspberries?
Yes. Fresh raspberries work just as well. You may need to simmer slightly longer to reach the right consistency.
What if my dough is too crumbly?
Add a small amount of oil or melted butter until the mixture holds together when pressed.
Can I use a different nut butter?
Yes. Almond butter or peanut butter will work, though the flavor will change slightly.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you try this recipe, tag me @cookingkatielady
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Description
There is something so satisfying about a no bake treat that tastes indulgent but is secretly nourishing. My No Bake Chocolate Raspberry Protein Squares are rich, chocolatey, and layered with a naturally sweet raspberry chia jam that adds the most beautiful pop of color and flavor! They are made with wholesome ingredients, contain no refined sugar, and are packed with protein, making them perfect for meal prep, afternoon cravings, or a post workout snack. They are incredibly simple to make too!
Ingredients
Chocolate Protein Base
Raspberry Chia Jam
Chocolate Topping
Instructions
-
In a large mixing bowl, whisk together the oat flour, almond flour, cacao powder, protein powder, and salt until well combined.
-
Add the cashew butter, maple syrup, vanilla extract, and olive oil. Mix until fully incorporated and a thick dough forms.
-
Add 1 to 2 tablespoons of coconut oil, olive oil, or melted butter as needed. Be careful not to pack the almond flour too tightly when measuring, as this can make the dough drier.
-
Press the chocolate mixture firmly and evenly into a parchment lined loaf pan. Use the back of a spoon or your hands to really pack it down so the bars hold together well. Place the pan in the refrigerator to chill while you prepare the jam.
-
To make the raspberry chia jam, add the frozen raspberries and maple syrup to a small saucepan over medium heat. Bring to a gentle boil, then reduce to a simmer.
-
Mash the raspberries with a fork or spoon as they cook to create a jam-like consistency. Let the mixture simmer for about 3 to 4 minutes.
-
Remove from the heat, stir in the chia seeds, and set aside to thicken and cool slightly.
-
Once the chocolate base is chilled and the jam has thickened, pour the raspberry mixture evenly over the base and spread into a smooth layer.
-
In a microwave safe bowl, melt the chocolate and a spoonful of cashew butter together in 20 to 30 second intervals, stirring between each, until smooth and glossy.
-
Pour the melted chocolate over the raspberry layer and spread evenly. Sprinkle with flaky sea salt.
-
Chill in the refrigerator for at least 1 hour, or until fully set.
-
For easier slicing, remove the bars after about 10 to 15 minutes of chilling, slice into squares, then return them to the fridge to finish setting. This helps prevent the chocolate topping from cracking once fully cold.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 square
- Amount Per Serving
- Calories 234kcal
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 3g15%
- Sodium 82mg4%
- Total Carbohydrate 21.4g8%
- Dietary Fiber 5.7g23%
- Sugars 11.2g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
