Fudgy and light, this healthy Brownie Protein Bar recipe will wow even the toughest critic! Sweetened with California Prunes and layered with creamy peanut butter, it's a delight that you can feel good about enjoying!
Add the California Prunes to a high powered blender or food processor with the hot water and peanut butter, puree until smooth (scrapping down sides of the blender/processor as necessary.)
Add in the vanilla, sugar (if adding), and salt, puree until smooth.
Use a spatula to transfer the prune and peanut butter mixture to a medium mixing bowl. Add in the protein powder and cocoa powder, mixing together until uniformly combined. Note: If the dough is to thick, add in 1 tablespoon of water until all powder and cocoa is combined. If the dough is to sticky, add in 1 tablespoon of peanut flour (or additional protein powder) until dough is formed to a consistency it can be held and shaped.
Line an 8x8-inch pan with parchment paper. Firmly press the dough into the pan using an additional piece of parchment paper on top. This will help keep your hands clean as well as to even the dough in the pan.
Place chocolate chips in a microwave safe bowl, then microwave for 30 to 45 seconds until chocolate begins to melt. Use a spatula to mix it, then spread a thin layer evenly over the top of the protein bars in the pan.Top with the crushed peanuts, pressing them down with the spatula so they nestle into the melted chocolate.
Place in the refrigerator for at least 30 minutes, or in the freezer for 15 minutes. Remove when ready to enjoy and slice into 12 squares (or desired servings.)
Store in an air tight container in the refrigerator and use within 2 weeks.
Store in an air tight container in the freezer and use within 3 months.