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Peanut Butter Coconut Cream Protein Bars

Soft no-bake bars made with peanut butter, oats, and caramel-like dates, topped with a thick coconut cream layer and boosted with protein. These Peanut Butter Coconut Cream Protein Bars are rich, creamy, naturally sweet, and perfect for a satisfying snack or healthier dessert 🥜🥥
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy homemade protein bar recipe no bake, homemade healthy protein bars, no bake peanut butter coconut cream protein bars, peanut butter coconut cream protein bars, peanut butter coconut protein bars no bake
Servings 8

Ingredients

Peanut Butter Date Base

  • 1 cup dates, soaked 30 minutes and drained
  • 3/4 cup rolled oats
  • 1/2 cup natural peanut butter
  • 1 scoop vanilla or unflavoured protein powder
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1-2 tablespoons water (if needed for blending)

Coconut Cream Layer

  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1 scoop vanilla or unflavoured protein powder
  • 1-2 tablepoons maple syrup or honey (to taste)
  • 1 teaspoon vanilla extract

Toppings Optional

  • Melted dark chocolate drizzle
  • Shredded coconut
  • Flaky sea salt

Instructions

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

Peanut Butter Date Base

  • Add dates, oats ,peanut butter, protein powder, vanilla, and salt to a food processor and process until a thick dough forms. Add a tablespoon of water if needed to help it combine.
    Press the mixture into the lined pan, smoothing evenly. Place in the fridge while preparing the topping.  

Coconut Cream Layer

  • 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 bowl, whisk coconut cream, maple syrup and vanilla until smooth and creamy.
    Spread the coconut cream mixture evenly over the base.
    Add optional toppings if desired.
    Refrigerate for at least 2 hours (or freeze 45–60 minutes) until firm.
    Slice into 8-10 bars or more smaller squares.
    Keep in an airtight container in the fridge for up to 1 week or freezer for up to 3months. Best enjoyed slightly chilled for that perfect creamy texture.  
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