chocolate raspberry coconut protein bars

Who needs store bought protein bars when you can make your own?

These dark chocolate covered raspberry coconut protein bars (whew! That’s a mouthful) are the bomb. Really. They’re easy to make, filled with healthy, quality ingredients, are low carb, paleo-friendly (well, if you eat chocolate), and just downright delicious.

Eat them as a snack, a pre or post workout meal, or even dessert, they’re that good!

You have to try them! Here’s the recipe:

Ingredients:

3/4 cup vanilla whey protein powder like this one
1/3 cup organic unsweetened coconut flakes
1/2 cup almond flour
1/4 – 1/3 cup unsweetened plain or vanilla almond milk
1/3 cup unsweetened freeze dried raspberries (like the ones at Trader Joe’s)
30 grams dark chocolate (try and get as dark as possible, I used 85% cacao)

Directions:

Toast the coconut flakes in a nonstick pan until they’re slightly browned.

chocolate raspberry coconut protein bars

In a medium sized bowl, stir together the protein powder, almond flour and coconut flakes. Slowly add the coconut milk, stirring mixture until there are no dry spots left but it’s not overly sticky.

If it’s too sticky, just add a little additional almond flour. Next, add the raspberries, crushing them into the mixture as you stir, and mix thoroughly.

chocolate raspberry coconut protein bars

Next, use your hands to mold the dough into four rectangle shapes (warning: it’s going to be sticky!).

Add the raspberries, crushing them into the mixture as you stir, and mix thoroughly.

Melt the chocolate on top of a stovetop or using a microwave (make sure to take it out and stir it every 10 seconds or so or the chocolate will burn). Dip the bars into the chocolate, put on wax paper and pop them in the refrigerator for 30-60 minutes (or the freezer for 15-30 minutes).

Remove them and viola—your very own raspberry coconut protein bars! Mmm.

dark chocolate raspberry protein bars

Nutritional information:

Total calories: 249
Protein: 14 g
Fat: 16 g
Carbohydrates: 10 g
Fiber: 5 g