3-Layer Bountiful Protein Slice Bars

Decadent no bake protein slice bars inspired by classic Bounty flavours. Featuring a rich chocolate protein base, a creamy coconut protein centre, and a smooth chocolate topping, these layered bars are naturally sweetened, high in protein, and perfect for a healthy snack or dessert - no oven required. 🥥 🤎

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword 3 layer bountiful protein bars, 3 layer bountiful protein slice bars, bounty bars no bake, clean eating dessert or snack, clean eating fudge slice recipe no bake, no bake bounty bars

Servings 8

Ingredients

Chocolate Protein Base

1 cup almond flour
2 scoops chocolate protein powder
2 tablespoons cocoa powder
1/4 cup honey or maple syrup
3 tablespoons coconut oil, melted
2-3 tablespoons milk of choice
Pinch of salt

Coconut Protein Filling

1 1/2 cups desiccated coconut
1/2 cup coconut cream
1 scoop vanilla protein powder
2-3 tablespoons honey or maple syrup
1 teaspoon vanilla extract

Chocolate Topping

1 cup dark chocolate chips
1 tablespoon coconut oil

Instructions

Chocolate Protein Base

Line a 7 x 5-inch loaf 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.
In a bowl, mix all ingredients for the chocolate protein base until a thick, pressable dough forms. Press evenly into the prepared dish.

Coconut Protein Filling

In another bowl, stir together all coconut filling ingredients until well combined. Spread evenly over the base and smooth the top.

Chocolate Topping

Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
Once melted, pour over the coconut layer and spread evenly.
Refrigerate for 2–3 hours, or until fully set.
Slice into 8-10 bars or more smaller squares.
Store in fridge for up to 1 week or freezer for up to 3 months.

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