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Raspberry Bounty Copycat Protein Bars

These Raspberry Bounty Protein Bars are a no-bake twist on the classic chocolate coconut bar,featuring a creamy raspberry coconut filling boosted with protein and coated in rich dark chocolate. Made with simple ingredients like shredded coconut and vanilla protein powder, they are packed with healthy fats, fibre, and protein for a satisfying snack or dessert. Perfect for meal prep, freezer treats, and healthy sweet cravings. 🍓🥥
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating protein bars no bake, raspberry bounty bar copycat protein recipe, raspberry bounty copycat protein bars, raspberry protein bars no bake, raspberry protein copycat bounty bar recipe
Servings 8

Ingredients

Coconut Cream Filling

  • 2 cups desiccated coconut
  • 1/3 cup vanilla protein powder
  • 1/4 cup coconut cream
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon vanilla extract

Raspberry Chia Jam        

  • 2 cups raspberries, fresh or frozen
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon chia seeds

Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil

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. Or use a silicon bar mold.
    In a medium bowl, combine shredded coconut, protein powder and sea salt. Add coconut cream, melted coconut oil, maple syrup, and vanilla.
    Mix until everything comes together into a thick, slightly sticky mixture.
    Press into the lined pan in an even layer. Freeze while you make the jam.

Raspberry Chia Jam

  • Place the berries and maple syrup in a pan and simmer for 10 minutes. Remove from the heat, stir in the chia seeds, mix well and stand for 15 minutes then mash up.
    Spread this over the base in an even layer and freeze for 1 hour.
    Remove from the freezer then slice into 8-10 bars then freeze for a further 30 minutes/1 hour. 

Chocolate Coating

  • 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.
    Remove bars from pan using the parchment paper handles and cut into 8-10 bars or pop out of molds.
     Working quickly, using two forks, dip one bar at a time into the bowl of melted chocolate until it is fully coated. Lift the bar from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining bars.
    Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 
    Sprinkle with flaky salt if desired, then chill until chocolate has set.
    Store chilled in fridge for up to 1 week or freezer for up to 3 months.
    Blended Bites Tips 💡
    Use full-fat coconut cream for the creamiest texture.
    White chocolate protein powder works beautifully in this recipe.
    Add a tablespoon of collagen peptides for an extra protein boost.
    Store in the freezer for a firmer, candy-bar-like texture.
    Sprinkle extra freeze-dried raspberry crumbs over the chocolate before it sets. 
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