Go Back

Strawberry 3 Musketeers Protein Bars

Strawberry 3 Musketeers Protein Bars are light, creamy, no-bake treats made with whipped coconut cream or thick Greek yogurt, protein powder and real strawberries, all coated in rich chocolate. A healthier twist on the classic candy bar, these freezer-friendly protein treats are easy to customise with chocolate, raspberry, mint, peanut butter or coconut flavours. 🍓🥥
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword 3 musketeers protein bar recipe, clean eating protein bars, no bake strwaberry protein bars, strawberry 3 musketeers protein bars, strawberry protein bar recipe
Servings 8

Ingredients

Strawberry Protein Filling

  • 1 cup whipped coconut cream or thick Greek yogurt
  • 1/3 cup vanilla protein powder
  • 2 tablespoons powdered peanut butter or almond flour
  • 2 tablespoons maple syrup or honey
  • 1/2 cup finely chopped fresh strawberries
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons freeze-dried strawberry powder, optional
  • Pinch of sea salt

Chocolate Coating

  • 1 cup dark or milk chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • If using coconut cream, chill the can 2-3 hours or overnight. Scoop the solid cream into a bowl and whip until light and fluffy. Use the remaining coconut water in another dish (like a smoothie), drink or discard.
    If using Greek yogurt, simply add it to a mixing bowl.
    Add the protein powder, powdered peanut butter or almond flour, maple syrup, vanilla, and sea salt. Mix until smooth and creamy.
    Gently fold through the chopped strawberries and freeze-dried strawberry powder if using.
    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.
    Spoon the strawberry mixture into the pan and spread into an even layer approximately 1/2 inch thick.
    Place in the freezer for 1–2 hours, or until firm enough to slice.
    Remove from the freezer and cut into 8 individual bars or more smaller squares.
    Work quickly so the filling stays firm.

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.
    Dip each frozen bar into the chocolate, or place the bars on a lined tray and spoon the chocolate over the top.
    Return the bars to the freezer for 10–15 minutes until the chocolate coating has hardened.
    Store in an airtight container in the freezer for up to one month.
    Allow to sit at room temperature for several minutes before eating for the best creamy texture.
    Flavour Variations
    Chocolate - Skip the strawberries and use chocolate protein powder instead of vanilla. Add 1 tablespoon cocoa powder to the filling for an extra-rich chocolate centre.
    Raspberry - Replace the strawberries with fresh raspberries and add freeze-dried raspberry powder. The tart raspberry flavour works beautifully with dark chocolate.
    Mint Chocolate - Use vanilla protein powder and add ½ teaspoon peppermint extract to the filling. Replace the fruit with mini dark chocolate chips and coat with dark chocolate.
    Peanut Butter Chocolate - Add 2 tablespoons peanut butter to the filling and use chocolate protein powder. Coat with dark chocolate and sprinkle with chopped peanuts.
    Coconut Chocolate - Leave out the fruit and add 2 tablespoons shredded coconut to the filling. Use coconut protein powder if available and coat with dark chocolate. 
Print Recipe