Go Back

Tiramisu Protein Bars

These Tiramisu Protein Bars have four delicious no-bake layers: a chewy almond, oat and date base, creamy coffee protein filling, a smooth vanilla cashew layer and rich chocolate ganache. Inspired by classic tiramisu, they are a decadent-tasting homemade treat made with wholesome ingredients, perfect for a sweet afternoon pick-me-up or a make-ahead dessert. ☕🍫
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, no bake tiramisu protein bars, tiramisu healthy protein bar recipe, tiramisu protein bar recipe no bake, tiramisu protein bars
Servings 10

Ingredients

Layer 1: Almond, Oat & Date Base 

  • 1 cup raw almonds
  • 1 cup rolled oats
  • 1 cup soft, pitted dates
  • Pinch of salt
  • 1-2 tablespoons water, if needed

Layer 2: Coffee Protein Filling

  • 1 cup raw cashews, soaked for 2–4 hours and drained
  • 1/3 cup full-fat coconut milk
  • 1 scoop vanilla protein powder
  • 2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
  • 1-2 tablespoons maple syrup, to taste
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Layer 3: Vanilla Cashew Filling

  • 1 cup raw cashews, soaked for 2–4 hours and drained
  • 1/3 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons maple syrup, to taste
  • 1 tablespoon melted coconut oil, optional, for a firmer set

Layer 4: Chocolate Ganache Topping

  • 1 cup dark chocolate chips or chopped chocolate
  • 1/3 cup full-fat coconut milk

Instructions

  • Line a square 8 x 8 inch tin with baking paper. Add the almonds and oats to a food processor and pulse until finely chopped. Add the dates and salt, then process until the mixture begins to clump together. If it seems too dry, add water a little at a time.
    Press the mixture firmly and evenly into the base of the tin. Place in the freezer while you prepare the next layer.

Coffee Protein Filling Layer

  • Add the soaked, drained cashews, coconut milk, dissolved espresso, protein powder, maple syrup, vanilla and salt to a high-speed blender. Blend until completely smooth, scraping down the sides as needed.
    Spread the coffee filling evenly over the base. Place the tin in the freezer for 20–30 minutes, or until the surface is firm enough to support the next layer.

Vanilla Cashew Filling  Layer

  • Blend the soaked, drained cashews with the coconut milk, vanilla and maple syrup until smooth and creamy. Add the melted coconut oil, if using, and blend again.
    Spread gently over the coffee layer. Smooth the surface with a spatula and return the tin to the freezer while you make the ganache.

Chocolate Ganache Topping

  • Gently heat the coconut milk until hot but not boiling. Add the chopped chocolate and leave for 2 minutes, then stir until glossy and smooth. If needed, warm briefly over low heat while stirring.
    Allow the ganache to cool until slightly thickened but still pourable. Spread it over the vanilla layer.
    Freeze for 3–4 hours, or until all four layers are firm. Lift the slab from the tin and let it stand at room temperature for 5–10 minutes before slicing into 10 bars with a sharp knife.
    Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. If frozen solid, allow the bars to soften slightly before serving.
    Blended Bites Tips💡
    Soak the cashews: This helps them blend into a smooth, creamy filling. Drain well before using.
    Choose your protein powder carefully: Different powders absorb liquid differently. If the coffee filling is too thick to blend, add a little coconut milk.
    For a classic tiramisu finish: Dust the ganache lightly with cocoa powder just before serving.
    For neat layers: Let each layer firm up before adding the next. The ganache should be cool enough not to melt the vanilla filling.  
Print Recipe