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Lemon Frosted Coconut Cream Protein Bars

Introducing: soft, buttery, decadent Lemon Frosted Coconut Cream Protein Bars! The BEST Protein Bars are healthy, no-bake, and contain nothing artificial! These absolutely tick those boxes for a chewy, delicious, perfect healthy snack.
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, coconut frosted protein bars no bake, lemon coconut frosted protein bar reciipe no bake, lemon frosted coconut cream protein bars, no bake frosted coconut lime protein bars
Servings 8

Ingredients

Bar Base

  • 1 cup almond flour
  • 1 cup oat flour (oats blended to a flour)
  • 1/2 cup cashew or almond butter
  • 1/4 cup protein or collagen peptides powder, plain or vanilla
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 2-3 tablespoons milk of choice as needed
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Lemon Coconut Cream Frosting

  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1 cup white chocolate chips
  • 1/4 cup protein or collagen peptides powder, plain or vanilla
  • 1-2 lemons, juice and zest - depending on how lemony you prefer

Instructions

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

Bar Base

  • In a medium bowl mix together all ingredients for the bar base until well combined. If the dough seems a little dry, add milk a tablespoon at time or if it seems too wet add almond or oat flour or protein powder until it comes together.  Press into the lined loaf pan and place in fridge while you prepare the frosting.  

Lemon Coconut Cream Filling

  • Chill mixing bowl, electric beaters or whisks in the fridge or freezer for 15 minutes.
     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 the chilled mixing bowl, add the hardened coconut cream and set aside.
    Place chocolate chips and coconut oil in a 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.
    Add the melted chocolate and coconut oil to the bowl with the hardened coconut cream, protein powder, lemon juice and zest and mix until thoroughly combined. Cover the bowl with plastic wrap and chill the frosting for 1-2 hours until it firms up.
    Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.
    Pour over the top of your protein bar base spreading it evenly with a spatula or back of a spoon.
     Place back in the fridge for an hour or so for the frosting to set. When ready to serve, remove from pan using the parchment paper handles and cut into 8 bars or more smaller squares.
     Store in fridge for up to 1 week or freezer for up to 3 months.    
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