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Bounty Inspired Protein Cups

Deliciously easy bars made with no-bake chocolate almond layer topped with creamy coconut layer and finished with a chocolate ganache. They are quick to make and taste just like a real Bounty Bar, but dare I say even better.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword bounty inspired protein cups, bounty protein cups no bake, bounty protein snack bites, clean eating dessert or snack, no bake bounty protein bars
Servings 12

Ingredients

Base Crust

  • 1 cup almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/4 cup cocoa powder

Coconut Layer

  • 2 1/2 cups desiccated coconut
  • 1 cup coconut cream, canned
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup protein or collagen peptides powder
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup chocolate chips
  • 1/2 cup coconut cream
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract

Instructions

Base Crust

  • Line a 12-hole muffin pan lined with parchment paper liners or use a silicon muffin pan.
    Or you can make it in slice/bar form by lining 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.
    Place all base crust ingredients into a food processerand process until 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 muffin liners or pan or dish evenly. Refrigerate while you prepare the filling.

Coconut Layer

  • In your food processor, combine all coconut layer ingredients and process until a sticky mixture forms.
    Pour over the base crust layer in each muffin cup or if using a pan or dish, press down evenly with the back of a spoon. Refrigerate while you make the chocolate ganache.

Chocolate Ganache

  • Combine the coconut cream, coconut oil. vanilla in a small saucepan and set over low heat.  Gently heat, swirling occasionally, until the coconut cream is hot and steamy, just below a simmer, 2-3 minutes.
    Pour the hot coconut cream mixture over the chopped chocolate. Let sit 1 minute, then whisk gently until the ganache is silky-smooth. Whisk gently so as not to incorporate too many air bubbles into the ganache; they don’t look as pretty as smooth ganache!
    Pour over the coconut layer in each of the muffin wells or over the slice in the pan.
    Refrigerate at least an hour, then pop out of molds or cut into 12 bars or more smaller squares.
    Note that these slice best when really firm, you may want to freeze them before slicing, and then store in the fridge once sliced.
    Store in the freezer up to 3 months.
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