No Bake Chocolate Raspberry Protein Squares

Prep Time 10 mins

Cook Time 20 mins

Rest Time 10 mins

Total Time 40 mins

Cuisine: American

Courses: Dessert, Snack

Difficulty: Beginner

Servings: 12

Best Season: Suitable throughout the year

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

Instructions

1
In a large mixing bowl, whisk together the oat flour, almond flour, cacao powder, protein powder, and salt until well combined.
2
Add the cashew butter, maple syrup, vanilla extract, and olive oil. Mix until fully incorporated and a thick dough forms.
3
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.
4
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.
5
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.
6
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.
7
Remove from the heat, stir in the chia seeds, and set aside to thicken and cool slightly.
8
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.
9
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.
10
Pour the melted chocolate over the raspberry layer and spread evenly. Sprinkle with flaky sea salt.
11
Chill in the refrigerator for at least 1 hour, or until fully set.
12
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

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.