Vegan Brownie Batter Dip Recipe Meets Peanut Butter Bars for a Creamy, Crunchy Chocolate Bliss

“Progress, not perfection.” This quote has allowed recipe blogger and registered dietician Erin Palinski-Wade to obtain her healthiest self and help others along the same path. It’s true that long-lasting health is all about practicing habits you can maintain, and for Wade, denying dessert for the rest of her life just isn’t an option. Food should make you feel good, both physically and mentally, which is why it’s important to enjoy the sweet things in life. Wade has developed two outstanding recipes made with feel-good foods, so both your body and mind will thank you for the “indulgence.” Her simple four-ingredient brownie batter dip is packed with protein, and it’s so healthy you can lick the bowl clean. For those who like the combination of sweet and salty, her protein bars are the perfect treat! Pro tip: spread the brownie batter dip onto the bars for creamy, crunchy, chocolate peanut buttery-bliss. Enjoy!

Simple Healthy Vegan Brownie Batter Dip

brownie batter dip


1 tablespoon 100% cocoa powder
1 ½ tablespoons oat flour
1 tablespoon peanut butter powder
1 pinch stevia
3 tablespoons to 1/4 cup water


  1. In a small bowl, mix together dry ingredients. Add water gradually to form the dough.
  2. Slowly add water 1 tablespoon at a time until the mixture has reached the desired consistency (thick like brownie batter).
  3. Transfer to a bowl, top with dark chocolate chips if desired, and dig in!

Sweet & Salty Protein Snack Bars

peanut bars


1 1/2 cups unsalted almonds, chopped
1 1/2 cups unsalted peanuts, chopped
1 cup unsalted walnuts, chopped
3/4 cup puffed millet
2 cups natural peanut butter
2 cups vegan marshmallows
1 tablespoon coconut oil
1 teaspoon sea salt
1/3 cup dark chocolate, chopped


  1. In a food processor, chop nuts. Transfer chopped nuts to a large bowl and combine with the millet and sea salt.
  2. Bring a large pot over medium heat. Melt coconut oil and mix in peanut butter. Once peanut butter has begun to thin, add in vegan marshmallows and stir constantly until melted.
  3. Remove from heat. Pour nut/millet mixture into the pot and stir until all nuts have been evenly coated.
  4. Pour mixture into a lightly greased glass 13×9 pan. Using a rubber spatula or wax paper, press down on the mixture so that it completely covers the bottom of the pan and forms an even layer.
  5. Place pan in the refrigerator and allow to cool for 2 hours. Remove from the refrigerator before the mixture hardens completely.
  6. Place a large cutting board over the pan, then flip to invert the pan and tap lightly to remove the slab in one piece. On the cutting board, slice the block evenly into your desired sized bars.
  7. Once the bars have been cut, melt the dark chocolate in a microwave at 30-second intervals (be sure it doesn’t burn!) or use a double boiler. Lightly drizzle the melted chocolate over the bars.
  8. Place bars back in the refrigerator to allow chocolate to harden. Enjoy!

Bars can be stored in the refrigerator for up to 10 days.

Image and Recipe Credit: Erin Palinski-Wade, RD, CDE author of Belly Fat Diet For Dummies and consultant for Swisse Wellness