• 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 food processor or mixing bowl, combine coconut, protein powder, hardened coconut cream, maple syrup, raspberries, vanilla, and salt.

  Mix until the mixture becomes sticky and holds together when pressed.

  Press firmly into the prepared dish and smooth the top.

  Refrigerate for 1–2 hours, or until firm enough to slice.

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.

  Remove the bars and after checking they are firm and set, remove from pan using the parchment paper handles and cut into 8-10 bars or pop out of molds.

  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.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Place bars back into the fridge until the chocolate is fully set.

  Serve chilled and enjoy.

  Store in the fridge for up to 1 week or freeze for up to 2 months, 

  Optional Toppings

  Freeze-dried raspberries

  Extra desiccated coconut

  White chocolate drizzle