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Perky Nana Protein Slice Bars

My sweet and chewy banana protein slice bars are the ultimate post-workout treat or midday snack. The most delicious banana and creamy cashew cheesecake filling sandwiched between two layers of chocolatey goodness. One for the perky nana lovers for sure. Made with simple ingredients, they pack in 12 grams of protein.
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword banana protein bars, banana protein bars no bake, clean eating dessert or snack, no bake banana protein slice, perky nana protein slice bars
Servings 10

Ingredients

Base Crust

  • 1 cup almonds or walnuts or a mix
  • 1 cup desiccated coconut
  • 1 cup dates, soaked 30 minutes and drained
  • 3 tablespoons cocoa powder
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

Banana Cream Filling

  • 2 medium bananas, peeled and halved
  • 1 cup cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup protein or collage peptides powder
  • 2-3 tablespoons honey or maple syrup – to taste
  • 1 teaspoon vanilla essence
  • 1 teaspoon turmeric powder (for colour only, optional)

Chocolate Topping

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

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 baking 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.

Base Crust

  • Place all ingredients into a food processer and process until broken down and crumbly and a sticky dough is formed.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Banana Cream Filling

  • 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.
    Place all filling ingredients, bananas, cashews, hardened coconut cream, protein powder, honey, vanilla extract and turmeric if using into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or vanilla if you think it needs it.
    Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.  

Chocolate Topping

  • Place chocolate chips and coconut oil in 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.
    Once melted, pour the chocolate over the banana filling and spread out evenly with a spatula or the back of a spoon.
    Place back in fridge for 30 minutes for chocolate to set then remove from pan and cut into 10-12 bars or more smaller slices to serve.
    Store in fridge for up to 1 week or freezer for up to 3 months. If frozen let sit for 5-10 minutes to thaw a little to improve the texture.
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