Can I use coffee instead of espresso powder?

Yes. Espresso powder provides a deeper flavor, but strong brewed coffee works well too.

Can I make these dairy-free?

Absolutely. Simply use a dairy-free protein powder and dairy-free chocolate chips if adding them. As a reminder, this will change the nutrition facts.

What protein powder works best?

A vanilla protein powder with a clean ingredient list and smooth texture works best for these bites. My preference is Redmond Roots Protein Powder.

Can I make these without dates?

Dates are what create the soft brownie-like texture. You can substitute additional nut butter, but the texture will be slightly firmer. This will also adjust the nutrition facts / macros.

Are these freezer friendly?

Very much so. They thaw quickly and maintain their chewy texture beautifully.

Chocolate Espresso Protein Bites (Soft & Chewy Brownie-Style)

Chocolate Espresso Brownie Protein Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Caitlin
Total Time: 45 minutes
Yield: 15 bites 1x
Diet: Gluten-Free

Description

Soft, chewy chocolate espresso protein bites made with oats, almond butter, cocoa powder, Medjool dates, and vanilla protein powder. A simple no-bake snack perfect for meal prep, post-workout fuel, or afternoon coffee.

Ingredients

Scale

1 cup old fashioned gluten-free oats
2 scoops Redmond Roots Protein Powder
2 tablespoons cocoa powder, unsweetened
1 tablespoon finely ground espresso or instant espresso powder
1/2 cup almond butter
1/4 cup maple syrup (or honey)
1 teaspoon vanilla extract
2 – 4 Medjool dates, softened if needed (remove pits)
1 – 2 tablespoons freshly brewed espresso or coffee, as needed
pinch of sea salt
optional : mini dark chocolate chips, cacao nibs

Cook Mode Prevent your screen from going dark

Instructions

Blend the Dry Ingredients. Add oats, vanilla protein powder, cocoa powder, espresso grounds/powder, and sea salt to a food processor or blender. Pulse several times until the oats begin to break down slightly.
Add the Wet Ingredients. Add almond butter, honey or maple syrup, vanilla extract, and Medjool dates. Blend until the mixture starts clumping together.
Adjust the Texture. Add brewed espresso or coffee one tablespoon at a time until the mixture becomes thick, chewy, and easy to roll. The texture should hold together when pressed between your fingers without feeling wet or sticky.
Fold in Optional Mix-Ins. Pulse in mini dark chocolate chips or cacao nibs if using.
Roll and Chill. Roll into bite-sized balls and transfer to the refrigerator for 20 – 30 minutes to firm up slightly. Finish with flaky sea salt, cocoa powder or finely chopped espresso beans if desired.