I love having grab-and-go snacks always handy in the fridge. While there are plenty of options out there to buy at the store, sometimes you just really want to have control over the ingredients and not spend a fortune on it!
That’s where homemade protein bars come in! These Cranberry & Coconut Protein Bars have a great taste, are easy to make and with just a handful of ingredients and topped with a tangy cashew lemon frosting. A no-bake recipe that’s easy to make ahead!
These homemade bars a bit reminiscent of store-bought Lara bars. Only, for a fraction of the price. The bonus is that they are really simple to make at home. All you need is a food processor and a container to shape the bars.
THIS is a dreamy dessert or healthy snack if you love homemade protein bars as much as I do. And guess what? You don’t even have to turn on your oven! Great for when you need your protein hit post workout, or as a powerful nutritious snack on the-go. They are chewy, a little crunchy and absolutely delicious.
Is it a low calorie recipe? No. These protein bars are healthy in the sense that they are highly nutritious. It’s not diet food (if there really is such a thing). There are no “empty calories” here.
Because it IS possible to make healthier versions or protein bars without all the refined sugar, butter and refined flour. This recipe does just that, plus this one is really easy to make. This is a sweet treat that nourishes with a whole host of vitamins, minerals, antioxidants and fiber, all drawn from nuts, coconut and natural fruits.
They are moist, dense and full of flavor. So much flavor! Maybe it’s the sweet cranberries. Maybe it’s the coconut. Or maybe it’s that creamy, tangy lemon, cashew, vanilla frosting. Whatever it is, this is what protein bar dreams are made of!
Coconut is the hot superfood that everyone’s talking about these days and for a good reason! It’s far from a fad and high in numerous nutrients. Coconut in any of its various forms (coconut meat, coconut oil, coconut milk, coconut water, coconut butter, etc.) possesses powerful healing properties thanks to its antiviral, antifungal, antibacterial, and antiparasitic effects.
It’s a great source of dietary fiber, amino acids, antioxidants, vitamins and minerals such as calcium, potassium, and magnesium, as well as plenty of electrolytes. It can boost the immune system, reduce inflammation, improve memory and brain function, increase HDL (aka good cholesterol), aid with weight loss, and so much more!
In addition, coconut is rich in medium-chain fatty acids that are easy for the body to digest; hence, it doesn’t readily get stored as fat. When taken in small doses, coconut oil can provide the body with energy almost immediately!
So don’t let the high fat content put you off and remember that good fats are absolutely necessary for our health and well-being! It’s the high sugar stuff that is the enemy – not healthy fats.
There’s so much to love about this healthy, highly nutrient dense, and delicious dessert/snack/breakfast. Yep, these bars are healthy enough to eat for breakfast or a snack. And I most certainly have!
Cranberry Coconut Protein Bars
Ingredients
Base Crust
- 1 cup almonds or walnuts
- 1 cup dates, soaked 30 minutes and drained
- 1 cup dried cranberries
- 1/2 cup desiccated coconut
- 1/2 cup rolled oats
- 1 teaspoon vanilla extract
Cashew Cream Frosting
- 2 cups cashews, soaked 3+hours and drained
- 1 13.5 oz can coconut cream full fat (solid part only) *see note below
- 1/4 cup protein or collagen peptides powder, vanilla or unflavoured
- 2 lemons, juice and zest
- 1 teaspoon vanilla extract
Toppings Optional
- Dried fruits and/or chopped nuts of choice
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 7x 5-inch loaf pan with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
Base Crust
- Add almonds to a food processor and process until broken down and crumbly. Add dates, coconut, coconut oil and vanilla and continue to process until well combined into a dough like mixture. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust. Lastly add cranberries and pulse a couple of times so some chunks remain.Spoon the mixture into the lined pan and spread evenly with a spatula or the back of a spoon. Transfer to the freezer or fridge and let it firm up as you prepare the cashew cream topping.
Cashew Cream Frosting
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all frosting ingredients, cashews, coconut cream, honey, vanilla, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey, lemon or vanilla if you think it needs it.Pour the frosting on top of the chilled bars and spread evenly with a spatula or the back of a spoon. Decorate as you like gently pushing the preferred toppings into the frosting so they don’t fall off when eating.Place back in fridge until frosting is firm and set.Remove and slice into 12 bars or more smaller squares depending on what size you prefer. Store in fridge for up to one week or 3 months in the freezer.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
