Chocolate Coconut Protein Bars
Chocolate whey fridge bars with chewy coconut and peanut butter to help them hold together.
Equipment
- 1 8-inch square pan, parchment, mixing bowl
Ingredients
- 6 scoops vanilla whey protein powder Use six level scoops from a product labeled 31 g per scoop; scoop sizes vary by brand.
- 1 cup unsweetened shredded coconut, ready-to-eat
- 1/2 cup smooth peanut butter
- 1 cup rolled oats, ready-to-eat, finely ground Measure whole oats before grinding.
- 5 Tbsp unsweetened cocoa powder
- 3 Tbsp honey
- 1/2 cup water, plus up to 2 Tbsp if needed
- 1/8 tsp table salt
Instructions
- Line an 8-inch square pan with parchment. Mix whey, oats, coconut, cocoa and salt. Use ready-to-eat oats rather than raw flour.
- Warm peanut butter and honey for 15–20 seconds in a microwave-safe bowl to loosen. Stir into the dry mix with 1/2 cup water. Mix until the dough holds together, adding plain water 1 tsp at a time, up to 2 Tbsp extra, only if needed.
- Press firmly into the pan, cover and refrigerate for at least 2 hours.
- Cut into eight equal bars, distributing coconut evenly. Store cold; they will soften at room temperature.
Notes
Contains milk, peanuts, oats and coconut; whey may contain soy. No chocolate coating included. Allow 2 hours chilling beyond prep.
Serving: one of 8 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
Keep individually wrapped in the refrigerator at 40°F or below and use within 4 days. Freeze a trial bar for up to 2 months for quality; thaw in the refrigerator. Keep cold when packing. These homemade hydrated bars are not shelf stable.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.