Brownie Marshmallow Protein Bars

These built puff marshmallow brownie copycat protein bars are the perfect chewy and gooey protein bars. They're dairy-free and made with wholesome ingredients.

Prep Time 15

Cook Time 5

Servings servings

Calories 158

Author Michelle

Ingredients

1 tsp arrowroot starch
2 cups almond milk
⅓ cup gelatin
⅓ cup cane sugar see notes
1 tsp vanilla extract
5.5 tbsp chocolate dairy free protein powder
¾ cup dairy-free chocolate chips
1 tsp coconut oil

Instructions

Prepare an 8×8″ baking pan lined with parchment paper and lightly coated with arrowroot starch. Set side.
Using a medium pot, combine the almond milk, gelatin and cane sugar. Allow to set for 4-5 minutes for the gelatin to harden.
Place on the stove on medium-low heat and lightly whisk for 2-3 minutes or until the mixture is a thick liquid.
Allow to cool slightly before adding the mixture to a stand mixer (alternatively, you can use a hand mixer) and whisk on high for 30 seconds. Add the vanilla extract, and protein powder and whisk on high for 2-3 minutes or until slightly thick.
Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge for at least an hour or until or set. It should be soft and springy to the touch.
Remove from the baking pan and lightly coat your knife in arrowroot starch. Slice the marshmallow into 10 bars. I prefer to trim the edges to make more uniform bars and place them on a parchment-lined baking sheet.
Combine the chocolate chips and coconut oil in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.
Allow to cool before coating each bar in chocolate, using a fork to suspend the bar and a spoon to drizzle the chocolate over. Make sure the chocolate is cool so the marshmallows don't melt!
Transfer to the fridge for another half an hour or until the chocolate is set. Serve chilled and top with flakey salt.

Video

Notes

A note on sweetener: I find that cane sugar is the best option to sweeten the bars without changing the color, or having to bring it to a certain temperature. The next best option is golden coconut sugar if you want to avoid any cane sugar.

A note on the chocolate coating: These marshmallows are just as delicious without it if you prefer to skip it.

If you’re whipping the marshmallow with a hand mixer, your marshmallow will take longer to thicken!

Nutrition