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High Protein Low Carb Chocolate Coconut Protein Bars - A Satisfying, No-Bake Snack

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups chocolate protein powder (whey, casein, or plant-based; unsweetened if possible)
  • 1 cup unsweetened shredded coconut
  • 1/2 cup almond flour (or fine coconut flour; see notes in Variations)
  • 1/2 cup natural almond butter (or peanut butter)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup sugar-free syrup or liquid sweetener (such as allulose syrup, stevia maple-style syrup, or monk fruit syrup)
  • 1/4–1/3 cup unsweetened almond milk (or coconut milk), as needed
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional chocolate topping: 3 ounces sugar-free dark chocolate chips + 1 teaspoon coconut oil
  • Optional add-ins: 2 tablespoons cacao nibs or chopped toasted almonds

Method
 

  1. Prep the pan. Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly mist with oil if your parchment slips.
  2. Mix dry ingredients. In a large bowl, whisk protein powder, shredded coconut, almond flour, cocoa powder, and salt until evenly combined. Break up any clumps.
  3. Whisk wet ingredients. In a separate bowl, stir together almond butter, sugar-free syrup, melted coconut oil, and vanilla. The mixture should be glossy and pourable.
  4. Combine and adjust. Pour the wet mixture into the dry. Stir with a sturdy spatula. Add almond milk 1 tablespoon at a time until the dough is thick, slightly tacky, and presses together. It should not be crumbly or runny.
  5. Fold in extras. If using cacao nibs or chopped nuts, fold them in now for texture and crunch.
  6. Press into pan. Transfer the mixture to the lined pan. Press firmly and evenly with a spatula or the bottom of a measuring cup. Pack it tight to avoid cracks.
  7. Optional chocolate top. Melt chocolate chips with 1 teaspoon coconut oil in the microwave in 20-second bursts, stirring between each. Spread a thin layer over the bars.
  8. Chill. Refrigerate for at least 1–2 hours, or freeze for 30–40 minutes, until set and firm.
  9. Slice and serve. Lift out using the parchment. Slice into 12 bars with a sharp knife. Wipe the blade between cuts for clean edges, especially if topped with chocolate.