Go Back

Fudgy Berry Protein Bars

These delicious Fudgy Berry Protein Bars are made with basic wholefood ingredients and taste so indulgent. They are rich and chocolatey, melt-your-mouth gorgeous, take less than 15 minutes to make, are completely covered in juicy berries and nuts for the healthiest yummiest chocolate fudge treat.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword berry chocolate fudge protein bars, chocolate berry fudge protein bars, clean eating dessert or snack, fudgy berry protein bars, healthy chocolate fudge protein slice
Servings 12

Ingredients

  • 2 ripe bananas
  • 1 cup chocolate chips, dark, milk, semi-sweet or a mix
  • 1/2 cup canned coconut cream or milk
  • 1/2 cup almond (or any nut or seed) butter
  • 1/4 cup protein or collagen peptides powder
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • Flaky salt (optional)

Bottom Fruit/Nut Layer That Becomes the Top!

  • 1 cup mixed berries, (raspberries, blueberries, strawberries, blackberries all work)
  • 1/2 cup chopped nuts of choice

Instructions

  • 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.
    In a medium bowl, add chocolate chips and coconut oil. Melt in microwave in 20 second increments until melted, stirring in between.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Place bananas, coconut cream, almond butter, protein powder, honey, melted chocolate and vanilla extract in a food processor and process until smooth and creamy.

Bottom Fruit/Nut Layer

  • Place berries and nuts into the bottom of the lined pan spreading them out evenly.
    Scoop out the banana, coconut cream, almond butter, protein powder, melted chocolate mixture from food processor and spread out on top of the berries and nuts.
    Sprinkle with a little flaky salt if desired.
    Tap loaf pan on the counter a few times to help everything to settle.
    Let set in the freezer for about 3-4 hours.
    Remove loaf pan from the freezer, remove and invert the baking dish onto a plate or cutting board. Cut into 12 or more pieces (about 2-inches square).
    Store in the fridge for up to 1 week, or keep frozen for longer-term storage (up to 3 months) - just let thaw slightly before eating.
Print Recipe