If I was shipped off to a deserted island and was only allowed to eat three things for the rest of time, one of them would be these no bake chocolate coconut protein bars. They have a nutty, caramelly base and a fluffy cashew cream cheesecake filling. They are *mwah* chefs kiss!
Made with simple ingredients that you probably already have on hand. They look as impressive as they taste, and you will love that they are naturally sweetened. This no bake recipe is easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat for an any time healthy snack or dessert! Or any time you are craving a little something sweet.!
Creamy and delicious, this recipe is nothing like a regular cheesecake. Instead of using cream cheese and sugar, this is made with cashews, coconut cream and flavoured with lemon. It’s like a tropical holiday in your mouth!
The cashews are soaked until they become plump and moist. They are then thrown in a blender with coconut cream to form the irresistible filling for the slice. It makes me excited that such a beautiful and delicious creation can be made purely from natural ingredients.
This recipe is the perfect treat if you love coconut like I do. I’m obsessed with coconuts, they are my favorite ingredient in desserts and healthy snacks and there is three different types of coconut in this recipe.
The world is going coconuts. Following the popularity of coconut water, a broad spectrum of foods derived from the humble coconut is available. It now comes in a variety of forms from water to milk, cream, butter, oil, flour and shredded allowing for a variety of creative ways to add coconut to a healthy diet.
Coconut contains a unique type of medium chain saturated fat called lauric acid that research shows raises HDL or “good” cholesterol levels, which lowers overall heart disease risk.
As a plant food, coconuts also contain disease-fighting phytochemicals or antioxidants. Research suggests that coconut products helps boost metabolism which is helpful if excess body fat needs to be lost. Just one scoop of coconut oil delivers a wide-range of healing properties. Produced in its most natural state, coconut oil will benefit you, your children and your pets. I put some into my dogs dinner regularly.
Whether you have chronic fatigue, weight problems, digestive or skin issues, or just want to give your body a good cleanse and boost your energy, coconut in any of its forms is so good for you. People trying to reduce their sugar intake often complain about the lack of sweets in their quest to get healthier.
That’s because a low-carb way of eating is very focused on eliminating harmful sugar from your diet. But there are options for that lingering sweet tooth in your life.
Hence these chocolate coconut protein bars are both low-carb and packed with healthy fats and antioxidants. Eating more healthy fats is a great way to help satisfying your sweet cravings without the sugar. Not only are these bars insanely delicious and easy to prepare, they also come with some surprising health benefits.
From vitamins and minerals to plenty of healthy fats that support hormone health and neurotransmitter production, these little delights are the perfect addition to any healthy eating plan.
One little bar makes me happy in an instant. It’s soft and chewy and you are going to love these healthy bars. This recipe is a simple and delicious way to incorporate the amazing health benefits of coconut into your lifestyle, as its bursting with nutrition and good stuff. Make a batch of these and keep in the freezer or fridge for when you want a chocolate or sweet fix.
As already mentioned, this is a ‘healthified’ recipe – my version of an ‘old fashioned’ classic bar recipe. The idea was to improve the macro balance (protein, carbohydrate, healthy fats). This is not about calorie counting: It’s about paying attention to key nutrients and taking in the daily recommended portion your body needs to maintain your energy levels and overall wellbeing.
This recipe is a much higher protein and healthier bar recipe. When you find your optimal balance and amounts of macro nutrients, you take a major step toward reaching your health goals and this balance has been improved in this recipe by the addition of healthy protein in the form of protein powder. The results are amazing. This is one of the best dessert/sweet treat recipes I have made in a long time!
I love that you don’t have to use your oven with these bars, and they are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
They are as cute as they are delicious. Individual little cheesecake squares with a classic chocolate cookie nutty base and a rich creamy, lemon-y, cashew based centre topped with a chocolate drizzle swirl. They are sure to be a hit and you will be asked for the recipe.
Swirled Chocolate Coconut Protein Bars
Ingredients
Base Crust
- 1 1/2 cups almonds, pecans or walnuts or a mix
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
Cashew Coconut Filling
- 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
- 1/4 cup honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1-2 lemons, juice and zest (depending on how lemon-y you like it)
- Chopped nuts and shaved chocolate, to garnish
Instructions
Base Crust
- 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 a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds into a food processer and process until broken down and crumbly. Add dates and coconut and continue to process until mixture is sticky and well combined.Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Cashew Coconut Filling
- 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 filling ingredients, cashews, coconut cream, coconut oil, protein powder, honey, 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 and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.Once it’s smooth, and you have adjusted the sweetness/tartness levels, pour 2/3 of the filling into the chilled crust and spread evenly with a spatula or the back of a spoon.Add the cocoa powder to the remaining filling and blend briefly until combined. Dollop over the remainder of the filling now flavoured with cocoa and swirl in with a knife – careful not to over swirl, you don’t want it to get muddy.Place in the freezer to set for at least 3 hours or until completely firm.Once the bars are firm, cut into 16 squares. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife. Garnish with chopped nuts and chocolate.Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to a month.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
