Dark Chocolate Coconut Protein Bars
These dark chocolate protein bars are so easy to make in your blender or food processor and they're filled with raw and healthy ingredients. These gluten free protein bars are made with cashews, dark chocolate and filled with protein and coconut. This post is sponsored by Vital Proteins.
Servings: 8 bars
- 1/4 cup unsweetened coconut
- 1 1/2 cup unsalted cashews
- 10 pitted dates
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil melted
- 2 tablespoons special dark coco powder
- 1 scoop Vital Proteins Collagen Peptides
- 2 tablespoons mini dark chocolate chips or cocoa nibs
- 1/4 cup dark chocolate melted
Start by toasting the coconut. Preheat oven to 350°F and place the coconut on a baking sheet. Bake for 4 minutes then remove from the oven, stir and place back in the oven for 4-6 more minutes or until golden brown.
Once toasted, make the protein bars. Cover a standard brad pan with plastic wrap and set aside.
Add all of the ingredients except for the mini chocolate chips in the bowl of a food processor or blender. Blend on high for 2-4 minutes or until the mixture starts to pull away from the edges. Add mini chocolate chips and stir with a rubber spatula. Pour mixture into the prepared bread pan and pat down with spatula until firm. Place in the freezer for 1-2 hours.
Once chilled, remove from the pan using the overhang from the plastic wrap and cut into long bars. Top bars with melted chocolate and reserved toasted coconut. Place bars in the freezer for approximately 30 minutes.
Store in the fridge for up to 4 days or in the freezer for up to a month.
Serving: 1bar | Calories: 273kcal | Carbohydrates: 22.9g | Protein: 7.4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 36mg | Fiber: 2.5g | Sugar: 12.8g