Coconut Caramel Protein Bars
These coconut caramel protein bars are full of wholesome ingredients. The perfect snack to take along when you are on the go. These gooey, chewy bars are loaded with coconut AND caramel AND chocolate. Oh my!
Servings 12
Ingredients
Base Crust
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup
Coconut Caramel Layer
- 1 cup dates, soaked 30 minutes and drained
- 1 cup desiccated coconut
- 1/2 cup coconut butter, store bought or sugar-free recipe below in notes
- 2 scoops protein or collagen peptides powder, vanilla or plain
- 1 teaspoon vanilla extract
Peanut Layer
- 1 cup peanuts, roasted, salted, crushed
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Base Crust
- 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. Or use a silicon bar mold.Place oats, coconut, coconut oil, and honey into a food processor and process until a sticky dough is formed. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Scoop mixture out into the lined pan and smooth out evenly with a spatula or back of a spoon.
Coconut Caramel Layer
- Place dates, coconut, coconut butter and vanilla in the food processor and process until smooth. Scoop out on top of the base crust and smooth down. Add the crushed peanuts and gently press down with a spoon pressing them into the caramel. Place into the freezer to set.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 30 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 evenly on top of the caramel. Place back in the freezer for at least 2 hours. Remove from the freezer and let thaw for 30 minutes before cutting into 12 bars or more smaller squares. It’s a good idea to cut the bars upside down to avoid smashing the filling.Store in the fridge for up to a week,freezer for up to 3 months. Eat within 15-20 minutes after removing from the freezer!