Chocolate Collagen Beauty Brownie Bark

Meet my newest beauty-inspired treat: Chocolate Collagen Beauty Brownie Bark, yay!!

This no-bake brownie bark is rich, fudgy, chocolatey and packed with protein and collagen, all while being incredibly easy to make in one bowl. The base is made with creamy almond butter, chocolate protein powder, chocolate collagen, oat flour, cocoa powder and just maple syrup.

Then, instead of traditional frosting or ganache, we’re adding a thin layer of melted coconut sugar-sweetened chocolate on top. Once chilled, you get the best combination of a soft, fudgy brownie base and a firm chocolate shell.

Break it into pieces and you have the perfect freezer treat when the chocolate craving hits.

Why Is It “Beauty” Brownie Bark?

If you’ve followed along for a while, you know I love creating recipes that combine something delicious with ingredients that offer a little something extra.

The “beauty” inspiration here comes primarily from the chocolate collagen powder.

*This is not medical advice. Collagen is a source of protein and provides amino acids including glycine and proline, which are components of collagen found naturally throughout the body, including in the skin and connective tissues.

Pair that with chocolate protein powder, almond butter and cocoa, and you have a chocolate treat that delivers more nutritionally than your average brownie bark.

Of course, no single food is a magic solution for your skin. I think of recipes like this as a delicious way to incorporate protein and collagen into an overall balanced diet.

Why You’ll Love This Chocolate Collagen Beauty Brownie Bark

It’s:

• No-bake
• Made in one bowl
• Packed with chocolate flavor
• Made with chocolate protein powder and collagen
• Lightly sweetened with maple syrup
• Gluten-free when made with certified gluten-free oat flour
• Easy to keep in the refrigerator or freezer
• Fudgy underneath with a chocolate shell on top
• Perfect when you want a better-for-you chocolate treat

And unlike date-based no-bake recipes, there’s no food processor required.

Ingredients

Chocolate Brownie Bark

• ½ cup creamy, runny almond butter
• ½ cup chocolate protein powder
• ⅓ cup chocolate collagen powder
• ½ cup gluten-free oat flour
• ¼ cup unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of sea salt
• ¼ cup dairy-free milk, plus more as needed

Chocolate Topping

• ⅔ cup coconut sugar-sweetened chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt, optional

Directions

Line a baking sheet, plate or flat freezer-safe dish with parchment paper.

In a large mixing bowl, combine the almond butter, maple syrup, vanilla extract and ¼ cup dairy-free milk.

Add the chocolate protein powder, chocolate collagen powder, gluten-free oat flour, cocoa powder and a pinch of sea salt.

Mix until a thick, fudgy brownie dough forms. If the mixture seems too dry, add additional dairy-free milk 1 tablespoon at a time until the dough comes together.

You want the mixture to be thick and fudgy but easy enough to spread.

Transfer the brownie mixture to the parchment paper. Use a spatula or your hands to press it into a thin, even layer. Aim for approximately ¼- to ⅓-inch thick for a true bark texture.

Melt the chocolate chips and coconut oil together until completely smooth.

Spread the melted chocolate evenly over the brownie layer. Add a sprinkle of flaky sea salt if desired.

Transfer to the freezer for approximately 60 minutes-2 hours, or until completely firm.

Once set, break or cut the brownie bark into pieces and enjoy!

The Secret to the Fudgy Brownie Base

Protein powders can be tricky because every brand absorbs liquid differently.

That’s why I recommend starting with ¼ cup of dairy-free milk and adding more only if necessary.

Your brownie mixture should resemble a thick brownie batter or soft cookie dough. It should hold together easily and be spreadable but shouldn’t be wet or sticky.

A creamy, runny almond butter will also give you the best texture.

Only 2 Tablespoons of Maple Syrup

Yes, that’s really all you need!

Both the chocolate protein powder and chocolate collagen add sweetness, so there’s no need for a large amount of maple syrup.

The 2 tablespoons provide a touch of additional sweetness while also adding moisture and helping the brownie mixture come together.

Plus, you’re getting another layer of sweetness from the chocolate shell on top.

If your particular protein powder or collagen is unsweetened, you may want to adjust the maple syrup to taste.

The Chocolate Shell

Originally, I thought about adding a creamy ganache to these brownies, but the chocolate shell is SO much better for the bark format.

All you need is:

⅔ cup coconut sugar-sweetened chocolate chips + 1 teaspoon coconut oil.

Once frozen, the chocolate becomes firm while the brownie layer underneath stays fudgy.

That contrast is what makes this recipe so good and you get that satisfying chocolate snap when you break the bark into pieces.

Side note- you can absolutely use unsweetened chocolate and the bark will still be sweet enough in my opinion.

Ingredient Substitutions

Almond butter: Cashew butter should work well. Sunflower seed butter can also be used for a nut-free version.

Dairy-free milk: Almond, oat or coconut milk can all work.

Oat flour: You can make homemade oat flour by blending certified gluten-free oats until very fine.

Maple syrup: Honey can be substituted if needed.

Chocolate protein powder: Use a chocolate protein powder you genuinely enjoy since its flavor is prominent in a no-bake recipe.

Chocolate chips: I used coconut sugar-sweetened chocolate chips, but you can use your favorite chocolate.

How to Store Chocolate Brownie Bark

Store your brownie bark in an airtight container in the refrigerator for a softer, fudgier texture.

For my favorite texture, keep it in the freezer!! The chocolate topping stays firm and snappy while the almond butter-based brownie layer remains rich and fudgy.

If it’s too firm directly from the freezer, simply let a piece sit at room temperature for a few minutes before eating.