Coconut Protein Bars These coconut protein bars are filled with healthy fats, easy to digest fiber and gut-healing gelatin (collagen). This recipe is gluten and dairy free. 6 Protein Bars 1 Cup Coconut Flour ½ Cup Collagen Hydrolysate (aka collagen peptides) ½ Cup Dutch-Processed Cocoa ¼ Cup + 1-2 Tablespoons (to taste) Maple Syrup or Honey ¼ Cup-1 Cup Coconut Milk ½ Cup Coconut Butter 1 Tablespoon Coconut Oil 1 Tablespoon Maple Syrup or Honey Pinch Vanilla Bean Powder

Coconut Protein Bars

These coconut protein bars are filled with healthy fats, easy to digest fiber and gut-healing gelatin (collagen). This recipe is gluten and dairy free.

Coconut Protein Bars? Yes, please! This delicious recipe is shared by Sheeva of Health Wanderer. Sheeva shares her healthy grain free recipes on her site so make sure to check them out!

Hi there! First off, I would like to thank Tiffany for giving me the opportunity to guest post here. Her blog has been a saviour for me since starting to heal my gut and her inventive uses and recipes for coconut products are amazing!

A little background on myself: I’m a 27 year old just-started-out health blogger at healthwanderer.com. I am passionate about all things related to physical, emotional, and spiritual health. A year ago I was diagnosed with leaky gut syndrome after years of unexplained health issues including migraines, eczema, hair loss, and digestive distress. When I visited a functional medicine doctor and he told me that he had a hunch that all of my symptoms were connected to my gut health I was both happy to finally have an explanation for what had been going on my whole life and also a little anxious because I knew I would have to make some serious dietary changes to reverse the damage. At the time I didn’t think I could make myself delicious snacks that would satisfy my sweet-tooth cravings and also provide nourishment to my gut and health, but it turns out I can, which brings me to this recipe…

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Growing up, I loved the promax brand of protein bars, especially the cookies ‘n cream flavor. It was like eating a giant Oreo. The center was a soft and chewy cookie-like texture and it was enveloped in a white cream coating. I wanted to replicate this protein bar using collagen hydrolysate powder as the protein source, and that’s exactly what I did! If you want some information on the healing benefits of collagen, please see Tiffany’s post here.

These no-bake, grain and dairy-free coconut protein bars are super easy to make and you might be surprised to find that you have many of the ingredients necessary already in your kitchen! They are suitable for anyone on the GAPS diet (by using honey as the sweetener) and can be made AIP-friendly if you sub toasted carob powder for the cocoa. I hope you enjoy these nutritious treats as much as I do!

These coconut protein bars are filled with healthy fats, easy to digest fiber and gut-healing <a href=grass fed gelatin (collagen). This recipe is gluten and dairy free. ” width=”650″ height=”821″>

Coconut Protein Bars

Ingredients:

Instructions:

  1. In a large bowl, mix the coconut flour, collagen, and cocoa well.
  2. Add in the maple syrup or honey and stir well. At this stage it will be clumpy and still very dry.
  3. Add coconut milk in, starting with ¼ cup at first. Mix well and assess how much more coconut milk it needs. Add coconut milk gradually until a very thick and dense dough is formed. I like to switch to using my hands to mix it up once I add the first ¼ cup of coconut milk and knead it like I would with pizza dough until it’s all mixed up. That way I can really feel when the dough is dense enough and ready to go.
  4. Press the dough into a small baking dish (I used an 8×8 pan) until it is completely flat and uniform in thickness. If you want a thicker protein bar, don’t use up the whole pan and just mold it into your desired shape and thickness.
  5. Place the pan in the fridge while you prepare the cream layer.
  6. Over very low heat, melt your coconut butter and coconut oil together until fully incorporated. Remove from heat and stir in maple syrup and vanilla (if using). If your coconut butter and oil are in a melted state already, as mine were, you can just stir all of the cream ingredients together in a bowl.
  7. Remove pan from fridge, spread the cream in an even layer on top of the cookie portion using the back of a metal spoon, and place back in fridge for 30-45 minutes until the cream and cookie have hardened.
  8. Remove the coconut protein bars from fridge, cut into desired bars (I cut mine into 6 bars). Store bars in an air-tight container in the fridge for up to 1 week.

5.0 from 2 reviews
Coconut Protein Bars (with cream topping)
 
Author:
Ingredients
  • 1 Cup coconut flour
  • ½ Cup collagen hydrolysate (a.k.a. collagen peptides)
  • ½ Cup Dutch-processed cocoa (can sub any cocoa or cacao here, but dutch-processed gives the Oreo flavor the most)
  • ¼ Cup + 1-2 Tablespoons (to taste) maple syrup or honey
  • ¼ Cup-1 Cup coconut milk (I used full-fat, canned coconut milk)
  • ½ Cup coconut butter (a.k.a. coconut cream or coconut manna)
  • 1 Tablespoon coconut oil (more, if using homemade coconut butter that doesn’t have much oil separation)
  • 1 Tablespoon maple syrup or honey
  • Pinch Vanilla Bean Powder or ¼ Teaspoon vanilla extract (optional)
Instructions
  1. In a large bowl, mix the coconut flour, collagen, and cocoa well.
  2. Add in the maple syrup or honey and stir well. At this stage it will be clumpy and still very dry.
  3. Add coconut milk in, starting with ¼ cup at first. Mix well and assess how much more coconut milk it needs. Add coconut milk gradually until a very thick and dense dough is formed. I like to switch to using my hands to mix it up once I add the first ¼ cup of coconut milk and knead it like I would with pizza dough until it’s all mixed up. That way I can really feel when the dough is dense enough and ready to go.
  4. Press the dough into a small baking dish (I used an 8x8) until it is completely flat and uniform in thickness. If you want a thicker protein bar, don’t use up the whole pan and just mold it into your desired shape and thickness.
  5. Place the pan in the fridge while you prepare the cream layer.
  6. Over very low heat, melt your coconut butter and coconut oil together until fully incorporated. Remove from heat and stir in maple syrup and vanilla (if using). If your coconut butter and oil are in a melted state already, as mine were, you can just stir all of the cream ingredients together in a bowl.
  7. Remove pan from fridge, spread the cream in an even layer on top of the cookie portion using the back of a metal spoon, and place back in fridge for 30-45 minutes until the cream and cookie have hardened.
  8. Remove the coconut protein bars from fridge, cut into desired bars (I cut mine into 6 bars). Store bars in an air-tight container in the fridge for up to 1 week.

 

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • Jill Johnson March 16, 2017, 1:10 pm

    Would trader joes canned coconut cream sub ok for the coconut butter?

    • The Coconut Mama March 26, 2017, 11:12 am

      Coconut cream is different than coconut butter.

  • Mary vzqz February 17, 2017, 2:13 pm

    Thank you for all recipes,I Enjoy everthing ,thanks you so much.

  • Linda September 30, 2016, 8:24 am

    Hi, can I substitute Knox gelatin powder for the collagen hydrolysate? Also can I sub butter for the coconut butter? If so, would it be an even swap? Thanks!

  • Betty June 7, 2016, 8:29 am

    Can I substitute butter or ghee for the coconut butter? Thanks for the recipe! They look delicious!

  • Nancy May 15, 2016, 12:02 pm

    I just made these and they are delicious!! Thank you for posting this and giving me a yummy breakfast or 3pm snack option!!

  • Nicola March 26, 2016, 5:18 pm

    Hello

    Is it the green Great Lakes that you would use in this recipe?

    • Sheeva March 28, 2016, 8:06 am

      Yep!

      • Nicola March 29, 2016, 2:15 pm

        Thank you!! 🙂

  • ElaineCole March 3, 2016, 9:56 am

    Any idea of nutrition values, i.e calories, fat, vitamins, etc?

    • Sheeva March 28, 2016, 8:12 am

      Sorry I don’t, you could try putting the ingredients in a nutrition calculator online

  • April February 26, 2016, 10:58 am

    Love the look of this recipe. I have 2 autoimmune (Celiac/Hashimoto’s) and cannot have cocoa. Can that be substituted for something else?

    • Sheeva February 26, 2016, 1:45 pm

      Hi April, while I was on AIP I was subbing toasted carob in any recipe that called for cocoa so you could definitely do that. You could also just leave the cocoa/carob out all together and have a coconut flavored bar.

  • Annette February 25, 2016, 5:33 pm

    Do you have the nutritional info on these bars? How much protein is in ea. Bar?

    • Sheeva February 26, 2016, 1:43 pm

      Hi Annette, I don’t keep track of nutritional info for my recipes, but there is about 1 1/4 tablespoons collagen in each bar if you make 6 bars like I did, which is about 8 grams of protein. You will also get a few grams of protein from the other ingredients together. If you are looking for these to be high protein bars, double the portion of the collagen to 1 cup. It will change the texture slightly, but you shouldn’t taste it at all.

  • Jennifer at Purposeful Nutrition and The Entwife's Journal February 25, 2016, 9:17 am

    Just made these (but without the collagen since I don’t have it.) They are very easy and taste good. I plan to serve them tonight with strawberries, kind of like a strawberry shortcake.

    • Jennifer Dages July 7, 2016, 6:33 pm

      I wanted to add that these have become my oldest daughters favorite snack. I think she makes them once a week.

  • Holly February 25, 2016, 8:56 am

    These look so good. I’m making them right now…doubling the batch! Nice job!

  • lynn February 25, 2016, 8:25 am

    I have the beef gelatin, is that ok to use? These look awesome!
    thanks

    • Sheeva February 25, 2016, 12:59 pm

      Hi Lynn, I have a hunch that it won’t work with the beef gelatin because it may gel once combined with the liquid. With that said, I have seen a protein bar recipe before that used beef gelatin and it didn’t have a gel-like texture. If you’re brave and willing to risk gelly protein bars then give it a try! If not I suggest leaving it out or getting your hands on some collagen hydrolysate- once I bought my first can I was putting it in everything! You could also try my protein bar/bite recipe here that uses beef gelatin and nut butter:http://healthwanderer.com/healing-peanut-butter-gellies/