Coconut Ice Protein Bites
Coconut Ice gets a healthy make over! This recipe does away with the refined sugars and uses freeze-dried berries or a little beet juice to naturally colour the slice. A healthy, easy, no-bake, no heat alternative to traditional coconut ice. Just like grandma used to make, but is so much healthier than the version we grew up eating!
Servings 12
Ingredients
White Base Layer
- 2 cups desiccated coconut
- 1/4 cup protein or collage peptides powder, plain or vanilla
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
Top Pink Layer
- 2 cups desiccated coconut
- 1/2 cup freeze-dried strawberries/raspberries
- 2 tablespoons honey or maple syrup
Instructions
White Base Layer
- Line a 7 x 5-inch loaf pan, small tray or dish with parchment paper on the bottom and sides leaving some overhanging to function as a handle to get the slice out easier for cutting.Place coconut into a food processer and process until broken down and starting to release oil and a smooth butter forms. This may take anywhere from one to ten minutes depending on your food processor. Scrape down the sides each minute as you go. It should end up being relatively pourable, similar to smooth peanut butter (and slightly warm from blending).Add protein powder, honey and vanilla then pulse a couple of times to combine.Press evenly into the bottom of your pan or dish evenly and set aside on bench ready for the top layer.
Top Pink Layer
- Place coconut into a food processer and process until broken down and starting to release oil as above. Add freeze-dried berries, protein powder, honey and vanilla then pulse a couple of times to combine.Spoon mixture evenly over the white base layer and placeinto the fridge to set for 1-2 hours.Once set, cut into 12 (or more smaller) pieces.Store in the fridge for up to 1 week or freezer for up to 3 months.