Brownie Marshmallow Protein Bars Recipe for Chocolate Lovers

Quick Overview

• Servings: 10
• Calories: 158
• Protein per serving: 12g
• Difficulty: Easy
• Diet types: Gluten-free, dairy-free, & soy-free
• Flavor notes: Sweet and rich

Built Puff bars inspired a wave of marshmallow protein treats. Those store-bought bars typically use whey protein, so I developed a dairy-free version that keeps the same pillowy marshmallow texture and rich chocolate flavor.

This brownie marshmallow version is especially satisfying: it’s indulgent like a brownie but light and airy like marshmallow — with added protein to keep you full between meals.

• Chocolatey comfort. These bars taste like fudgy brownies with a soft, squishy marshmallow center.
• Sneaky protein. They feel like dessert but deliver protein to help you stay satisfied.
• Dairy-free option. A rare dairy-free take on a popular marshmallow protein bar, suitable for those avoiding dairy.

Step One. Combine almond milk, gelatin, and cane sugar and let the gelatin bloom for a few minutes. Heat gently on medium-low while whisking until the mixture becomes a thick liquid. Cool slightly, then whip in a stand mixer on high briefly. Add vanilla, marshmallow root (if using), and protein powder, then whisk until the mixture is thick and marshmallow-like. Pour into a prepared baking dish 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 uniform bars. Trim the edges if desired for neat bars.

Step Three. Melt the dairy-free chocolate chips with coconut oil, either in short microwave bursts stirring between each interval or over a double boiler, until smooth.

Step Four. Let the chocolate cool slightly so it won’t melt the marshmallows. Coat each bar in chocolate using a fork to lift and a spoon to spoon the chocolate over. Chill until the coating is set, then serve chilled with a sprinkle of flaky salt if desired.

Michelle’s Tips & Tricks

• Cool the chocolate before coating. If the chocolate is too hot the marshmallows can soften or melt. Let it rest a few minutes and stir before dipping.
• Skip the coating if you want. The bars are delicious plain without chocolate, which saves time and reduces mess.
• Work quickly with the marshmallow. Once the mixture reaches stiff peaks it can overwhip or set too fast. Stop whipping when peaks form and pour immediately into the prepared pan, then refrigerate to set.

Yes — agar can be used instead of gelatin, but the texture will differ slightly from traditional gelatin-based marshmallows.

Yes. Swap gelatin for agar and choose a vegetarian or plant-based 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.