Go Back

Coconut Cream Protein Caramels

Soft, chewy, and irresistibly creamy, these no-bake protein caramels combine peanut butter,coconut cream, and rich chocolate into a nourishing sweet treat. Naturally sweetened and protein-packed, they are perfect for healthy snacking, dessert, or post-workout fuel. 🍫🥥
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate coconut protein caramels recipe, clean eating dessert or snack, coconut chocolate protein caramels, coconut cream protein caramels, healthy candy, healthy protein caramels
Servings 8

Ingredients

Caramel Layer

  • 3/4 cup natural peanut butter
  • 1 13.5 oz coconut cream, full fat (solid part only) *see note below
  • 1/2 cup vanilla or chocolate protein powder
  • 3 tablespoons maple syrup or honey
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Chocolate Coating

  • 3/4 cup chocolate chips
  • 1 tablespoon coconut oil

Optional Toppings

  • Flaky sea salt
  • Crushed peanuts
  • Drizzle of peanut butter

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these caramels to allow coconut cream to separate.

Caramel Base

  • 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 mixing bowl, combine peanut butter, hardened coconut cream, protein powder, maple syrup, melted coconut oil, vanilla, and salt.
    Mix until completely smooth and thick.
    Press the caramel mixture evenly into the lined pan and smooth the top.
    Place in the freezer for 30–45 minutes until firm enough to slice.
    Lift the chilled mixture from the pan and cut into 8-10 small bars, squares or rectangles.

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.
    Once melted, dip or drizzle each caramel with melted chocolate.
     Place onto a parchment-lined tray.
    Sprinkle with flaky sea salt or crushed peanuts if desired.
    Refrigerate or freeze for 10–15 minutes until the chocolate is firm.
    Store in the fridge for up to 1 week or freeze for up to 2 months
    Best enjoyed chilled for the perfect chewy texture
    Easy Variations
    Almond Butter Version: Swap peanut butter for almond butter
    Extra Chocolatey: Add cocoa powder to the caramel layer
    Salted Caramel Style: Add extra flaky sea salt on top
     
     
     
Print Recipe