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Coconut Rough Protein Bars

These rich, fudgy, no-bake Coconut Rough Protein Bars combine chewy dates, creamy nut butter, desiccated coconut and chocolate protein powder, finished with a delicious dark chocolate topping. An easy homemade chocolate-coconut treat with a protein boost - perfect for satisfying your sweet tooth! Slice it for a lunchbox treat, an afternoon energy hit, or a healthier dessert option, it also freezes well for meal prep.🥥🍫
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword coconut rough protein bar recipe, coconut rough protein bars, coconut rough protein slice, healthy homemade protein bar recipe no bake, homemade protein bar recipe no bake
Servings 8

Ingredients

Coconut Protein Bar Base

  • 1 cup soft Medjool dates, pitted
  • 1 cup desiccated coconut
  • 1/2 cup almond butter, cashew butter or peanut butter
  • 2 scoops chocolate protein powder
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 1-3 tablespoons milk or water, as needed

Chocolate Topping

  • 1 cup dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil

Optional Toppings

  • 2 tablespoons desiccated coconut
  • Pinch of flaky sea salt
  • Finely chopped toasted nuts 

Instructions

  • Prepare the dates: If your dates are firm, soak them in warm water for 5–10 minutes. Drain thoroughly and pat dry.
    Blend the base: Place the dates and nut butter in a food processor. Process until the mixture becomes sticky and mostly smooth.
    Add the dry ingredients: Add the desiccated coconut, protein powder, cocoa powder, vanilla and salt. Process until the mixture comes together.
    Adjust the texture: If the mixture is too dry or crumbly, add milk or water a teaspoon at a time. It should hold together when pressed between your fingers.
    Press into the pan: Line a small square baking pan or loaf tin with baking paper. Press the mixture firmly and evenly into the base.
    Melt the chocolate: Gently melt the dark chocolate with the coconut oil in the microwave in short intervals, stirring between each, or use a heatproof bowl over a saucepan of gently simmering water.
    Add the topping: Pour the melted chocolate over the coconut base and spread evenly. Sprinkle with extra coconut or chopped nuts if desired.
    Chill: Refrigeratefor 1–2 hours, or until the chocolate has set and the base is firm.
    Slice and serve: Lift the slab from the pan and cut into 8-10 bars using a sharp knife.
    Store the bars in an airtight container in the refrigerator for up to one week.
    They can also be frozen for up to two months. Separate layers with baking paper and thaw in the refrigerator before serving.  
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