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Raspberry Coconut Cream Protein Bars

Creamy, chocolatey, and perfectly balanced with a hint of tart raspberry, these Protein Bars are a no-bake treat that feels indulgent yet nourishing. Featuring a rich chocolate base crust and a smooth coconut cream raspberry layer each bar delivers satisfying texture, natural sweetness, and a protein boost. Easy to prep and ideal for meal prep or dessert, these layered slice bars are perfect for when you want something sweet, wholesome, and beautifully decadent - straight from the fridge or freezer. 🥥🍊
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword homemade protein bar recipe, homemade protein bars, no bake raspberry protein bars, raspberry coconut cream protein bars, raspberry protein bars no bake
Servings 10

Ingredients

Chocolate Base Crust

  • 1 cup almonds or walnuts
  • 1 cup dates, soaked 30 minutes and drained
  • 1/4 cup cocoa powder
  • 1/4 cup chocolate or vanilla protein powder
  • 1 tablespoon coconut oil, melted

Raspberry Coconut Cream Layer

  • 1 1/2 cups raspberries (fresh or frozen)
  • 1 13.5 oz coconut cream, full fat (solid part only) *see note below
  • 1/2 cup vanilla protein powder
  • 2 tablespoons honey or maple syrup (to taste)
  • 1 teaspoon vanilla extract

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 8 x 8-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.
    Add all chocolate base ingredients to a food processor and blend until the mixture sticks together when pressed.
    Press the chocolate base into the prepared tin and place in the fridge to set.

Raspberry 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.
    Place raspberries, hardened coconut cream, protein powder, honey and vanilla in the food processer and process until smooth and creamy. Spread evenly over the chilled base.
    Chill in the fridge for at least 4 hours, or freeze for 1–2 hours until fully set.
    Slice into 10-12 bars or more smaller squares and serve chilled.
    Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months. Thaw slightly before serving.
    Optional Variations
    Sprinkle shredded coconut between layers
    Add a chocolate drizzle on top
    Use strawberry or mixed berries instead of raspberry.
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