These built-puff-inspired marshmallow brownie protein bars deliver a chewy, gooey bite with a rich chocolate flavor. They’re dairy-free, made from wholesome ingredients, and simple to prepare.
Quick Overview
- Servings: 10
- Calories: 158
- Protein per serving: 12g
- Difficulty: Easy
- Diet types: Gluten-free, dairy-free, & soy-free
- Flavor notes: Sweet, rich, and chocolaty
Table of contents
- Quick Overview
- Why you’ll love these brownie marshmallow protein bars
- Recipe Ingredients
- How to Make Brownie Marshmallow Protein Bars
- Michelle’s Tips & Tricks
- Recipe FAQs
- Other Dairy and Gluten Free Protein Bar Recipes to Try…
Why you’ll love these brownie marshmallow protein bars
Built-puff bars inspired this dairy-free version: a soft, marshmallow-like center infused with chocolate protein and covered in a glossy chocolate coating. They make a satisfying snack or dessert that sneaks in extra protein without feeling like health food.
After testing several iterations, this brownie-style marshmallow bar stands out for its texture and chocolate depth—soft and springy inside, with a crisp chocolate shell when chilled.
- Chocolaty brownie flavor. These taste like fudgy brownies but with a pillowy marshmallow texture.
- Sneaky protein boost. They read like a dessert but deliver protein to keep you fuller longer.
- Dairy-free and simple. A rare dairy-free marshmallow-based protein bar that still tastes indulgent.
Recipe Ingredients
See the recipe card below for full quantities and a printable version.
- Chocolate dairy-free protein powder — gives the bars their rich chocolate flavor and adds protein.
- Gelatin — the key to marshmallow structure (collagen or agar are alternative options; see notes).
- Cane sugar — sweetens without darkening the marshmallow; golden coconut sugar is a suitable swap.
- Dairy-free chocolate chips & coconut oil — these combine to form the chocolate coating.
How to Make Brownie Marshmallow Protein Bars
Below are the main steps; consult the recipe card for exact measures and timing.
Step One. Combine almond milk, gelatin, and cane sugar and let the gelatin bloom for a few minutes. Warm gently over medium-low heat, whisking until the mixture becomes a thick liquid. Cool slightly, then whip in a stand mixer or with a hand mixer: first 30 seconds, then add vanilla, marshmallow root (if using), and protein powder and whip on high until thick and fluffy. Pour into a prepared 8×8″ pan and chill until set.
Step Two. Remove the set marshmallow slab from the pan, dust a knife with arrowroot or starch, and slice into 10 even bars. Trim edges for uniform pieces if desired.
Step Three. Melt the dairy-free chocolate chips with coconut oil in short bursts in the microwave or over a double boiler, stirring until smooth.
Step Four. Let the chocolate cool a bit so it won’t melt the marshmallows, then dip or drizzle each bar to coat. Chill until the chocolate sets, about 30 minutes. Serve chilled and finish with a sprinkle of flaky salt if desired.
Michelle’s Tips & Tricks
- Cool the chocolate slightly before coating. Hot chocolate can soften the marshmallow center; let it rest a few minutes and stir to an even temperature first.
- Chocolate coating is optional. The bars are delicious without it if you prefer a lighter finish.
- Work quickly when whipping marshmallow. Overwhipping or letting the mixture sit too long can make it set unevenly. Stop when stiff peaks form and pour immediately into the pan to chill.
Recipe FAQs
Yes — agar can be used as a vegan alternative, though texture and technique may need slight adjustments.
Yes — swap gelatin for agar and choose a vegetarian protein powder.
Store chilled in the refrigerator for 2–3 days. You can also freeze them for longer storage; thaw in the fridge before serving.
If you make these Brownie Marshmallow Protein Bars, please leave a star rating and let me know how they turned out in the comments. Thanks for reading!
Other Dairy and Gluten Free Protein Bar Recipes to Try…
- S’mores Protein Bars
- Cookie Dough Protein Bars
- Marshmallow Protein Bars (classic)
Brownie Marshmallow Protein Bars
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Pin Recipe
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
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Prepare an 8×8″ baking pan lined with parchment paper and lightly coated with arrowroot starch. Set aside.
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In a medium pot combine almond milk, gelatin, and cane sugar. Let the gelatin bloom for 4–5 minutes.
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Warm over medium-low heat, whisking for 2–3 minutes until the mixture becomes a thick liquid.
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Cool slightly, then transfer to a stand mixer or use a hand mixer. Whip on high for 30 seconds, add vanilla, marshmallow root if using, and protein powder, then whip 2–3 minutes until thick.
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Pour into the prepared pan and refrigerate at least an hour or until set. The marshmallow should be soft and springy.
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Remove from the pan, dust a knife with arrowroot starch, and slice into 10 bars. Trim edges for uniform pieces and place on a parchment-lined sheet.
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Melt chocolate chips with coconut oil in 20-second microwave bursts or over a double boiler, stirring until smooth.
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Let the chocolate cool slightly before coating each bar. Use a fork to hold the bar and a spoon to drizzle or submerge it. Keep the chocolate cool so the marshmallows don’t melt.
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Refrigerate for 30 minutes or until the chocolate is set. Serve chilled with flaky salt, if desired.
Notes
If you use a hand mixer, whipping will take longer.