Need more protein bar recipes? Try my cookie dough protein bars, cinnamon protein bars, protein granola bars, and carrot cake protein bars next. When I first started my fitness journey, I thought all protein bars were created equal. Now I realize the importance of making homemade protein bars, and I haven’t looked back since. My coconut chocolate protein bars look and taste exactly like Bounty Bars, but I make a few high protein (and high fiber) swaps to turn them into nutrient-rich treats. Emphasis on the treat!
Why I love this recipe
Chewy and chocolatey. Layers of creamy coconut coated in rich dark chocolate? Count me in! Just 5 ingredients. Compared to the laundry list of ingredients on most bars, it’s not even close. No baking needed. You can have them ready as soon as the chocolate coating firms up. Healthy. They’re naturally gluten free and easy to make vegan and or sugar free with a few simple swaps.
Ingredients needed
Coconut flakes. Unsweetened shredded coconut flakes. DO NOT use the sweetened kind. Condensed milk. For the creamy coconut filling. I made my sugar free condensed milk which has fewer calories, carbs, and sugar than standard condensed milk. Powdered sugar. To thicken the filling. To keep the sugar down, I used a powdered sugar substitute. Protein powder. I used vanilla brown rice protein powder, but any animal or plant-based protein powders work. Chocolate. To melt for the chocolate coating. Use chocolate chips or a chopped-up chocolate bar.
Find the printable recipe with measurements below.
How to Make Coconut Protein Bars
Step 1- Make the filling. In a large bowl, combine the coconut flakes, powdered sugar, and protein powder. Add the condensed milk and combine. Step 2- Freeze. Transfer the mixture to a lined 8×8-inch pan and press down. Freeze for 10 minutes to firm up. Slice the mixture into 12 bars. Step 3- Melt the chocolate. Melt the chocolate in a microwave-safe bowl. Step 4- Coat. Using two forks, dip the coconut bars in the chocolate until coated. Place them on a lined plate and refrigerate them until the chocolate has firmed up.
Arman’s recipe tips
Make them vegan. Use vegan protein powder, coconut condensed milk, and vegan chocolate chips. Add mix-ins. If you like my Almond Joys, stir in some organic almonds, or try peanuts or other chopped nuts. Enhance the chocolate flavor. Use chocolate protein powder or fold in two tablespoons of cocoa powder. Top the bars with coarse sea salt or a drizzle of nut butter or honey.
Storage instructions
To store: Store leftover bars in an airtight container at room temperature for up to two weeks or in the refrigerator for up to two months. To freeze: Place the bars in a freezer-safe bag and freeze for up to six months. Wrap them between layers of parchment paper to prevent them from sticking.
Frequently asked questions
More high protein recipes to try
Protein milkshake Coffee protein shake Protein balls Protein cookie dough Or any of my protein powder recipes
