This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
With 11 grams of protein, and a rich, fudge-y flavor and texture, these homemade vegan chocolate coconut protein bars will keep you powered up and primed to accomplish all of your goals!
The switch from a season full of treats to January asceticism can feel enlightening one moment, cruel the next; especially when cravings hit! But I have all of us covered with these DIY, Chocolate Coconut Protein Bars, which have a fudge-y texture and indulgent flavor.
Plus, they are no-bake, can be assembled in minutes, and fit a variety of diet options (vegan, Paleo, gluten-free, grain-free)!
Ingredients for Chocolate Coconut Protein Bars
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
Making these bars requires no more than 5 ingredients:
- Plant-based protein powder (chocolate or vanilla)
- Unsweetened coconut flakes
- Pitted dates
- Unsweetened cocoa powder
- Nuts, seeds, or a combination of both
A Great Plant-Based (Vegan) Protein Bar
Another motivation for developing these bars is that, while there are copious numbers of plant-based energy bars on the market, plant-based protein bars are few and far between.
When you narrow that latter category to delicious & soy-free, the number hovers close to zero!
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
These vegan chocolate coconut protein bars can be assembled in almost no-time, so you can whip up a batch late Sunday night and have 8 bars ready for the entire week (and beyond). Here is how to make them:
- Soak the dates in a small bowl of boiling hot water for 5 to 10 minutes until soft. Drain, reserving three tablespoons of the water.
- Meanwhile, line a loaf pan with parchment or wax paper.
- Place the drained dates and nuts/seeds in the bowl of a large food processor. Process until finely chopped and sticky.
- Add the protein powder and cocoa powder to processor bowl. Pulse the mixture four to five times to combine and then scrape down the sides and bottom of the processor bowl.
- Process until the ingredients come together into a cohesive “dough,” adding some or all of the reserved date water as needed.
- Place the dough into the prepared pan and very firmly tamp down (I use a second loaf pan to press down evenly).
- Cover and refrigerate for at least 4 hours (or freeze for one and one half hours) until very firm.
- If desired, press a few chocolate chips and coconut flakes on top of bars. Remove from pan and cut into eight bars.
FAQ
- How should I store the bars? Store the bars, wrapped, in an airtight container at (cool) room temperature for 1-3 days (they will become soft if kept out longer) in the refrigerator for 2 weeks or the freezer for up to 6 months.
- Which Plant-Based (Vegan) Protein Powder Shold I Use? The options in this category have expanded substantially in recent years, so pick the one you like best. Note, however, that powders vary slightly in total calories and protein, as well as dryness, so adjust the recipe as needed (more powder, more liquid, etc).
Love what you eat, feel the power, and have a great weekend, everyone!
More Great Bars to Try:
- 3-Ingredient Grain-Free Granola Bars {Vegan, Keto Option}
- No-Bake Tahini Protein Bars {Vegan, Nut-Free, GF}
- 3-Ingredient Keto Protein Bars {vegan, easy}
- Grain-Free Nut-Free Breakfast Bars {made with coconut flour}
- Carrot Cake Millet Breakfast Bars {vegan, gluten-free, low FODMAP}
- Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
Vegan Chocolate Coconut Protein Bars (5 ingredients)
Ingredients
- 1 cup packed pitted dates
- 1 cup chopped nuts or seeds, or a combination
- 1/2 cup packed unsweetened coconut flakes
- 1/2 cup chocolate or vanilla plant-based protein powder
- 1/4 cup unsweetened cocoa powder
- Optional garnish: mini semisweet chocolate chips & more coconut flakes
Instructions
- Soak the dates in a small bowl of boiling hot water for 5 to 10 minutes until soft; drain, reserving 3 tablespoons of the water.
- Place drained dates and nuts/seeds in the bowl of a large food processor. Process until finely chopped and sticky.
- Add the protein powder and cocoa powder to processor bowl. Pulse mixture 4 to 5 times to combine and then scrape down the sides and bottom of bowl. Process until the ingredients come together into a cohesive "dough," adding some or all of the reserved date water as needed.
- Place dough into prepared pan and very firmly tamp down (I use a second loaf pan to press down evenly).Cover and refrigerate for at least 4 hours (or freeze for 1-1/2 hours) until very firm.
- If desired, press a few chocolate chips and coconut flakes on top of bars.
- Remove from pan and cut into 8 bars.
I made these today. They are so good. Remind me of brownies. Quick & easy too.
Wonderful, I am so glad you like them, Chris! 🙂