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A close-up shot of square-cut coconut vanilla protein bars arranged neatly on a wooden board, garnished with shredded coconut.
FL Recipes

Coconut Vanilla Protein Bars: Your Ultimate No-Bake Recipe

Whip up these delicious no-bake Coconut Vanilla Protein Bars in minutes! This easy recipe is packed with wholesome ingredients, making it the perfect healthy, gluten-free snack for a quick energy boost or post-workout recovery. Customizable and delicious!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 bars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups Vanilla Protein Powder Whey or plant-based blend works well.
  • 1 cup Fine Almond Flour Ensures a great texture.
  • 1.25 cups Unsweetened Shredded Coconut Divided into 1 cup for the mix and 1/4 cup for topping.
  • 1/2 cup Creamy Cashew or Almond Butter Use a brand with no added sugar.
  • 1/2 cup Maple Syrup or Honey
  • 1/4 cup Coconut Oil Melted.
  • 1 teaspoon Vanilla Extract
  • 2-3 tablespoons Milk or Water As needed for consistency.

Equipment

  • 1 8x8 inch baking pan
  • 1 Large Mixing Bowl
  • Parchment Paper

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the vanilla protein powder, almond flour, and 1 cup of the shredded coconut until well combined.
  3. Add the nut butter, maple syrup, melted coconut oil, and vanilla extract to the bowl. Mix with a spatula until a crumbly texture forms.
  4. Add 2 tablespoons of milk or water and mix until a thick, sticky dough forms. If it's too dry, add one more tablespoon. Use your hands if needed to fully combine.
  5. Transfer the mixture to the prepared pan. Press it down very firmly and evenly. This is crucial for the bars to hold together.
  6. Sprinkle the remaining 1/4 cup of shredded coconut on top and gently press it in. Refrigerate for at least 2 hours or freeze for 30-45 minutes until very firm.
  7. Lift the block out using the parchment paper, slice into 12 bars, and store in an airtight container in the refrigerator.

Nutrition

Calories: 250kcalProtein: 12gFat: 18gFiber: 4g

Notes

Texture Tip: The type of protein powder you use will impact the final texture. If the mix seems too wet, add a bit more almond flour. If it's too dry, add a bit more milk.
Storage: These bars must be kept refrigerated or frozen to maintain their firmness.
Keyword coconut vanilla protein bars,homemade protein bars,no bake protein bars

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