I’ve been trialling a protein brownie bar recipe for quite some time now and finally, with some impressive macronutrients, I’ve come up with a delicious – chocolate filled – raspberry brownie bar that’s healthy, 100% Primal friendly, contains no processed carbohydrates, and is gluten, dairy and sugar free! In fact, the main ingredient behind these brownies are black beans. Yes, a vegetable! So whilst black beans are still considered a carb, they are indeed a natural and Primal friendly carb that’s full of nutrients, including protein and fibre.

I wanted this recipe to be quite simple – 1) because brownies, with other delicious and moorish ingredients added in, can quickly become rather calorie packed and high in sugar 2) because I want this recipe to be something you can whip up at the beginning of the week to prepare as protein bars to snack on throughout the week. Yes, I really did just say that these can be consumed as a snack – rather than an indulgent dessert! Despite these being a rather chocolatey recipe, I’ve not actually used any raw chocolate and instead, I’ve used organic WHEY protein powder and cacao powder for the creaminess and chocolate flavour. Like I said, I wanted these brownies to be as indulgent as possible (taste wise) whilst being as healthy as possible. So not only did I have snacking in mind for this recipe, but I also took into account protein consumption for those who struggle to get enough protein into their daily diet (or simply need more!)

I mostly consume most of my protein from my main meals, however, consuming protein from a snack can be ideal for keeping you full when hunger times comes running. It’s particularly handy for those who rely on a healthy snack throughout the day too. Whilst that’s not really how I eat (I like to fast quite often), I love giving the option to those who do so they don’t reach for the dreaded biscuit tin or ‘healthy’ energy bar that’s really just full of carbs and sugar.

I won’t lie and say this brownie recipe tastes exactly like a gooey, sugar filled brownie, but it’s close enough! My healthy raspberry protein brownie bars are slightly more cakey than the traditional recipe on the outside, but are fudgey and sweet on the inside. I was hesitant to add the raspberries to the recipe at first but I’m glad I did as they provide a lovely sweet and tart flavour to the brownie so no extra sugar is needed. The only sugar used in this recipe is natural coconut sugar which is totally free from refined sugar (just make sure you go for organic coconut sugar however to ensure it hasn’t been processed!)

All in all, these healthy raspberry protein brownie bars make for the perfect dessert or snack whilst being packed full of vitamins, minerals, fibre and protein! Go on, give them a go and wow your family with a vegetable packed brownie.

Pst, you can use both frozen or fresh raspberries however, remember that fresh raspberries will go off quicker than frozen. This is just something to bear in mind if you’re prepping these healthy protein raspberry brownies for snacks throughout the week!

How Primal friendly is this recipe? 10/10


Healthy Protein Raspberry Brownie Bars

These deliciously sweet healthy raspberry brownies are protein packed, low in carbs, dairy and gluten free. 

Course Dessert
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 servings


  • 50 grams organic WHEY protein powder unflavoured or vanilla
  • 245 grams black beans drained
  • 50 grams honey raw and organic
  • 50 grams coconut oil organic
  • 20 grams cacao powder organic
  • 1 tsp baking powder
  • 1 tsp coconut sugar organic
  • 40 grams whole raspberries organic
  • 40 grams broken raspberries organic
  • 1 pod vanilla leave if using vanilla protein powder


  1. Begin by pre-heating your oven to gas mark 4.

  2. In a food processer add the drained black beans, honey and vanilla pod and whizz together.

  3. Once smooth, add the WHEY, coconut oil, baking powder and coconut sugar. Whizz again until smooth.

  4. Add the cacao powder to the mixture and finally, blend everything together again.

  5. Add the 40g of the whole raspberries to the mixture and stir with a spoon. Be careful not to over stir or you'll break the raspberries. 

  6. Pour the brownie mixture into a 8x8 tin and then top with the other 40g of broken raspberries. Pop in the oven to bake for 20-23 minutes. Cook for less if you prefer a gooey brownie. 

  7. Once done, remove from the oven and leave to cool before cutting. These are best kept in an air tight container and in the fridge for a few days. If you're using fresh raspberries then remember they make off quickly! 

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