Go Back

Blueberry Ginger Coconut Protein Bars

If you are in a rush and don’t have more than 10 minutes to spare, you can only make the blueberry layer. In fact, that’s exactly what I did when I first made these bars. The next day though, I felt like something fancier, so I decided to add a coconut cream layer on top. I am so glad I did that, because it made a huge difference and took the flavor complexity to a whole new level.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword blueberry ginger coconut bars, blueberry no bake bars, clean eating dessert or snack, ginger coconut bars no bake, healthy blueberry bars, no bake coconut bars
Servings 10

Ingredients

Blueberry Layer

  • 1 1/2 cups blueberries, fresh or frozen (thawed, drained)
  • 1 cup desiccated coconut
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup walnuts
  • 2 scoops vanilla protein powder
  • 2 tablespoons coconut oil, melted
  • 1 inch fresh ginger root, grated, or ½ teaspoon powdered ginger
  • 1 teaspoon cinnamon powder

Coconut Frosting

  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1-2 tablespoons honey or maple syrup, to taste
  • 1 teaspoon vanilla extract

Instructions

Blueberry Layer

  • 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 5×7 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.
    Place all blueberry layer ingredients into a food processer and process until a sticky paste is formed. Its ok to have some lumps in it as it gives some texture variance and different sized ‘bits’ in your bars.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling. 

Coconut 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.
    Add the hardened coconut cream, honey and vanilla into the food processor and process until fluffy and smooth. You could also use an egg beater or stand up mixer to whip the coconut cream frosting
    Pour the coconut frosting over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator to firm up and set, 1-2 hours.
    When set, remove bars from pan using the parchment paper handles and cut into 10-12 bars or more smaller squares. Store leftovers in the fridge for up to 1 week or freezer up to 3 months.  
Print Recipe