These black bean protein bars are quick! They use simple ingredients, are super cheap to make, and actually feel like a protein bar. What do I mean by that? They aren’t gonna fall apart in your hand and you don’t need to eat them right away!
Protein Bars
For this one all you need is a food processor. Add into it some drained and rinsed black beans, 4 tablespoons of peanut oil or oil of your choice (we’re using peanut since it’s got a pretty neutral flavor to it), 1 tablespoon of ground coffee, 4 tablespoons of cocoa powder, 3 scoops of chocolate protein powder, 2-3 tablespoons of a sweetener, a little salt, and some unsweetened milk substitute. I use around 1/4 cup but you may need more.
Process everything together and if it’s too thick you may want to add a little bit more milk substitute to it.
Take out anything oven safe, I’m using this little pan, and spread your mix out onto it. Top it with some chocolate chips or anything else you want and then throw it in the oven on 350F/176C for around 12-15 minutes. After 12-15 minutes take them out, cut them, and you’re travel ready.
Recipe Tips
You can make different sizes by using different pans, like a bread pan, and you can scale the recipe to fit your needs. For example, double or triple it. Use the slider below to do the work for you and make as many bars are you want.
Want some protein bars that don’t need protein powder? Try our Cottage Cheese ones here!
Fudge Brownie Protein Bars
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Ingredients
- 1 Can Black Beans - Recued Sodium 15.5 Ounces
- 4 Tablespoons Peanut Oil - *Peanut has a neutral flavor / Your Choice Oil
- 1 Tablespoon Ground Coffee
- 4 Tablespoons Cocoa Powder
- 3 Scoops Protein Powder - Chocolate
- 2-3 Tablespoons Sweetener - I like Erythritol
- ¼ Teaspoon Salt
- 2 Ounces Milk Substitute - More if your mix is too thick
- 1 Tablespoon Chocolate Chips - *Optional
Instructions
- Add all of your ingredients into your food processor aside from your Chocolate Chips
- Process everything together until smooth
- Take out an oven safe baking pan or dish and coat it with some non-stick cooking spray or line it with parchment paper
- Top with your Chocolate Chips
- Bake them on 350F/176C for 12-15 minutes (the thicker your bars are, the longer they’ll take to cook so keep an eye on them)
Video
Notes
- Calories: 246
- Fat: 11.5g
- Saturated Fat: 2.8g
- Sodium: 148.3mg
- Carbs: 19.1g (Net Carbs: 14.1g)
- Fiber: 5g
- Sugar: 2.3g
- Protein: 16.5g
- Calories: 1477
- Fat: 69g
- Saturated Fat: 17g
- Sodium: 890mg
- Carbs: 115g (Net Carbs: 85g)
- Fiber: 30g
- Sugar: 14g
- Protein: 99g
Nutrition
21 Comments
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Hi,
Just wondering whether it’s better to keep these in the fridge or pantry, and how long they can be kept.
Thanks!
I keep them in the fridge and I don’t think I’ve gone longer than a week. Hope this helps!
Hey Derek , do you think that a vegan protein blend ( from peas and yellow split peas ) can substitute the protein in this recipe or not ?
Sure, as long as you like the taste of it.
This is one of my favorites and I love the flavor!
My one caveat is: DO NOT OVERBAKE these! Because ovens can differ (and tbh mine stinks and needs to be replaced) you have to check frequently. Take them out before they crack on top. They can turn from decadently fudgy to chalky in five minutes.
But if you get the bake time down for your oven they are amazing and I make them frequently!
Do the beans need to be drained and rinsed or are they used as is right out of the can?
Drained and rinsed!
By coffee grounds do you mean instant coffee or finely ground coffee beans?
Either will work great!
I don’t have a food processor and wondered can I use a blender? So want to make these brownie bars.
A good blender shouldn’t have much of an issue. Keep the sides scraped down!
Are the black beans necessary? Or are they just for the extra protein?
They are necessary/act as a binder for the recipe!
hey just wanted to know the exact grams for each ingredient. I’m not used to US measuring and want to try ur recipe
You can now get the weight of every ingredient by hitting “Metric” on the ingredients list. Hope this helps!
Derek, Credit to you for creating this simple recipe. It is absolutely delicious. I added chopped nuts instead of chocolate and it tastes divine. I used skimmed milk and used near three quarters of a cup. It comes out very dry otherwise. Also 10 mins was enough in my oven. Of course, i am aware that every oven is different. Thank you. Thomas
Thanks for the awesome feedback Thomas!
What is milk substitute?
Almond milk, coconut milk, cashew milk, oat milk, soy milk, and so on!
Hello,
I’m making these brownies now and used 1/4 cup of Oat milk. But the mixture is far drier than what appears in your video. I will add another 1/4 cup and see how it goes.
Thank you.
Hi Leila! Did you end up getting a bit more liquid to the recipe? How did they turn out?