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Chocolate Covered Strawberries & Cream Protein Bars

Creamy coconut protein bars infused with strawberries and cream. These no-bake bars are naturally sweet, high in protein, and taste like chocolate-covered strawberries in healthy snack form. Packed with all the good stuff including dark chocolate which is packed with magnesium and iron. šŸ“šŸ„„
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate covered strawberries & cream protein bars, clean eating dessert or snack, clean eating protein bars, no bake strawberry protein bars, strawberries cream protein bars, strawberry coconut protein bars
Servings 8

Ingredients

Bar Base

  • 1 1/2 cups desiccated coconut
  • 1 cup thick Greek-style yogurt
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1 cup strawberries (fresh or frozen and drained), blended
  • 1/4 cup honey or maple syrup
  • 2 scoops vanilla protein powder
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil
  • 3 tablespoons crushed, freeze-dried strawberries for toppingĀ 

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 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.
    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.
    In a bowl place all Strawberries and Cream Base ingredients and mix until fully combined.
    Press the mixture into the prepared pan and smooth the top. Place in freezer for an hour or so to set.
    Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 8 bars.

Chocolate Coating

  • 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.
    Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.
    Sprinkle crushed, freeze-dried strawberries on top.
    Chill until the chocolate is set.
    Store in an airtight container in the fridge for up to1 week or freezer for up to 3 months. Allow frozen bars to soften slightly before eating.
    Recipe VariationsĀ 
    Add Nuts - Toss chopped toasted almonds or macadamia nuts into the coconut filling for an extra crunchy texture and a richer nutty flavor.
    Use White Chocolate - Switch the dark chocolate coating to white chocolate for a sweeter, creamier contrast with the tart strawberries and coconut.
    Add Citrus Zest - A teaspoon of lemon or lime zest in the coconut cream adds a bright, refreshing zing to balance the sweetness.
    Flavor BoostersĀ 
    Lime Juice - Adding a bit of fresh lime juice to the strawberry mixture brightens the fruitiness with a subtle tang, balancing richness with freshness.
    Almond Extract - A tiny amount of almond extract complements the coconut beautifully and brings an unexpected twist thatā€™s delightfully aromatic.Ā 
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