Coconut Caramel Protein Bars
A delicious, 3 layer protein bar recipe made with just 8 healthy ingredients and ready in 30 minutes. Coconut flour shortbread base, date caramel and melted dark chocolate. Packed with extra protein to keep you fuelled up at work or play.
Servings 6
Ingredients
Coconut Base Layer
- 1 1/2 cups coconut flour
- 1/4 cup honey or maple syrup
- 1/4 cup protein or collagen peptides powder, plain or vanilla
- 1/4 cup coconut oil, melted
Date Caramel Layer
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1/4 cup any milk
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a 7×5-inch loaf pan parchment paper allowing extra to hang over edges, or use a silicone pan. Set aside.
Coconut Base Layer
- In a medium bowl, add coconut flour, honey, protein powder and coconut oil. Use spoon or spatula to fully combine. Allow dough to rest for a few minutes so coconut flour absorbs moisture.
Date Caramel Layer
- While dough is resting, add dates, milk and vanilla extract to a food processor and process until smooth. (You may need to scrape down the blender cup/bowl a couple times.) A few bits of dates remaining is okay. Spread coconut flour dough into lined loaf pan, pressing flat and evenly into all four corners. Add date paste and use spatula to spread an even layer onto base.Place in fridge while you melt the chocolate topping.
Chocolate Topping
- 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.Pour melted chocolate into pan over the date caramel layer and spread smooth with a spatula or back of a spoon.Place pan in fridge and allow bars to set for 20-30 minutes. Once the bars have set, lift out and place on cutting board. Using a large sharp knife slice bars into 6-8 bars or more smaller squares. Bars can be enjoyed at room temperature but store in container in fridge for up to 1 week or freezer for up to 3 months.