Chocolate Raspberry Coconut Protein Bar Recipe
This recipe was created and contributed by Kaylie Booth, a registered dietitian and the creator of the healthy dessert blog, Healthy Hacks. Her mission is to make desserts as nutritious as they are delicious.
Does “smooth” have a smell? Because if it does, Health Warrior’s new Chocolate Superfood Protein Powder smells like that! Once you open the tub you get an immediate whiff of smooth, rich, chocolate. Just trust me, you’ll know exactly what I mean when you open your own tub!
And that smooth texture is part of why this protein powder is perfect for these Chocolate Raspberry Coconut Protein Bar recipe. It’s used in the super simple cookie base of this recipe, which is also packed with superfoods – the other reason this protein powder makes this recipe so great!
The protein powder mixes into the other ingredients so well that you don’t have to worry about a gritty texture or aftertaste. Just stir all the ingredients together and press them into a prepared 8 x 8 inch square pan. The end result is a chewy cookie base with a rich chocolate flavor.
And that’s going to get topped with a coconut layer and a raspberry layer. Each one is rich and creamy and full of heart healthy, unsaturated fats thanks to the cashews. Plus, the raspberries give you a boost of vitamin C, K, folate, and calcium.
These layers are made in a blender, so they easily come together in a few minutes. But it’s even easier if you soak your cashews in the fridge overnight to soften them.
Once you smooth the fruity layers over top your chocolate cookie base, you’re all set! It’s best to let the bars firm up in the fridge for a few hours, but believe me, it’s going to be hard to wait that long!
If you happen to be able to save some for later, they make the perfect afternoon snack since these chocolate raspberry coconut bars are packed with whole grains, fiber, healthy fats, and protein, which will give you sustainable energy throughout the day. Share your favorite protein bar recipe or protein baking recipe with us by tagging us on Instagram or Facebook!
1 hour 20 mins
- 2 scoops Health Warrior Superfood Protein Powder, Chocolate
- 3 cups old fashioned rolled oats
- pinch salt
- 1/2 cup natural almond butter
- 1/2 cup maple syrup
- 2 Tbsp water
- 1 cup cashews, soaked overnight in fridge
- 1/4 cup granulated sweetener of choice
- 1 Tbsp coconut oil
- 2 Tbsp milk of choice
- 1/2 cup unsweetened coconut, shredded
- 1/2 cup raspberries
- Line an 8 x 8” square pan with aluminum foil or parchment paper.
- For the cookie base: in a large bowl, stir the Health Warrior Superfood Protein Powder, 2 cups oats, salt, almond butter, maple syrup, and water together until all the dry ingredients are incorporated. The dough will be thick and if your almond butter isn’t very drippy, you might have to add a few extra teaspoons of water.
- Press the dough firmly into the prepared pan using the bottom of a flat cup or your hands. Place in the fridge to firm up.
- For the coconut and raspberry layers: in a high speed food processor or blender, add the cashews, 1 cup oats, granulated sweetener of choice, coconut oil, and salt. Blend until smooth, scraping the sides down as needed. Remove ½ cup of the batter and set aside.
- Add the milk and shredded coconut to the batter still in the blender and pulse a few times to combine.
- Spread the coconut layer evenly over the cookie base and return to the fridge to firm up slightly.
- Add the reserved ½ cup of batter and the raspberries to the blender and blend until smooth, scraping down the sides as needed.
- Spread the raspberry layer evenly over the coconut layer. Sprinkle the top with extra raspberries if desired.
- Pop the bars back into the fridge for about 4 hours or the freezer for 1 hour to firm up. Cut into 16 squares and enjoy!