Real Food Chocolate Coconut Protein Bar (Grain-Free, Vegan)

Real Food Chocolate Coconut Protein BarI am a real foodie, so I like it when things are made as close to unprocessed as possible. Long ago, I used to buy protein shakes and bars packed with nasty overly-processed powders and ingredients I couldn’t pronounce and my body couldn’t digest.

An awesome blogger friend of mine, Tiffany of Don’t Waste the Crumbs, wrote an eBook that is right up my alley! She’s a believer of using natural proteins found in nature to bulk up homemade bars and smoothies. I pursued her amazing new eBook entitled High Protein, No Powder and I was IN LOVE. The book explained why supermarket powders and bars are far less superior and nourishing to the homemade real food kind and then arms you with an arsenal of tips and tricks for making high-protein smoothies and bars at home, how-to tips and tricks, and recipes galore!

I made this amazing Coconut Bar recipe from High Protein, No Powder and it is so satisfying! Tiffany was awesome enough to let me share it with you. It would be perfect to pack for lunches or as an afternoon pick-me-up snack. It’s sweet and packs a nourishing punch – it’s got a couple things from my favorite superfood: coconut! I had to get creative since I couldn’t locate fresh dates and hemp hearts locally, but the substitute of organic chia seeds and organic dried dates I used worked perfectly!

Coconut Bar Collage

Real Food Chocolate Coconut Protein Bar

Description

Rich with coconut and just a hint of sweet chocolate, this bar was inspired by MOUNDS®. It will satisfy any candy bar craving that comes your way and give you more than fuel to keep pushing through the day.

Makes two bars approximately 350 calories & 10g protein each

The Fundamentals

¼ cup fresh dates, room temperature & roughly chopped
¼ cup cashews (buy here)
4 Tbsp hemp hearts (buy here) (or chia seeds)
2 Tbsp coconut flakes, unsweetened (buy here)
1 tsp vanilla extract (buy here)
1 Tbsp chocolate pieces, finely chopped (buy here)
1 Tbsp coconut chips (buy here)
1 tsp coconut oil (buy here)

The Makings

1. Place dates in a medium bowl and set aside. Combine nuts, hemp and coconut flakes in a food processor and pulse for 30 seconds to 1 minute – until nuts have released their oils and large chunks become very small. Add extract and pulse again for 10 seconds.

2. Add nut mixture to the dates and knead together with your hands, breaking up larger chunks of dates while massaging the mixture together. Knead until everything is thoroughly combined and sticky, approximately 1 minute.

3. Add remaining ingredients to the bowl and continue to knead until everything is evenly distributed, especially the coconut oil. The mixture is done when it retains its shape when squeezed into a small ball.

4. Eat immediately or pour the mixture into a mold, packing down firmly. The tighter it’s packed, the better the bar will turn out.

5. Refrigerate for at least one hour. Slide a knife gently around the edges to loosen the bar and turn the mold over to remove. Wrap individually and store bars in the refrigerator or freezer.

More About High Protein, No Powder

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This eBook (High Protein, No Powder) by Tiffany Terczak of Don’t Waste the Crumbs is truly unique. She packed this book with great information on why making these delicious high protein snacks at home is far superior to it’s supermarket counterpart, how real food can make the differences, how-to tips and tricks, and tons of smoothies and protein bar recipes to keep you satisfied and nourished! Click here to learn more and order a copy for your kitchen now, you will not be disappointed!

This post is a part of Fight Back Friday, Real Food Wednesday, Frugal Days, Sustainable Ways, DIY Linky, Fat Tuesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Girl Meets Nourishment's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.

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I am Katie P. - the girl behind Girl Meets Nourishment. I am a twenty-something who lives in Montana, I am a proud born and raised East Coast kid who moved out West toward the setting sun. In the time since I have trekked from coast to coast: I have acquired a degree in Psychology, an amazing husband who I love with all my heart, and wonderful new perspective on life & food. I love all things nourishing, (from the inside out), real, organic food, and unprocessed living. I am so happy you stopped by!

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15 Thoughts on “Real Food Chocolate Coconut Protein Bar (Grain-Free, Vegan)

  1. Mary-francis on February 16, 2014 at 9:51 am said:

    Is this one serving? Do you have the nutritional breakdown?

  2. D you have to do anything (soak etc) to the chia seeds before you use them?
    If you are using those instead of hemp hearts, do you use the same amount (4tbs)?
    Is there anything to replace the dates? They are so high in carbs and my hubby is on a low carb diet.

    Thanks so much!

    • Hi Cathy, I chose not to soak the chia seeds for this recipe since it only made a few bars. And I did use 4 tablespoons. I am not sure what else you could replace the dates with, maybe another dried fruit that is lower in carbs? I am sure that would still result in bar that “sticks” together. I hope this helps and good luck! :)

  3. This sounds so yummy, I would like to make it now. What’s the difference between coconut flakes and coconut chips? (I’m in Germany…)

  4. I suppose there is no way to make it so these bars could keep for a month or more is there? We are planning a very long hike and this looked like a much healthier alternative than trail bars.

    • You could store them in the fridge and they should keep for about a month, though I haven’t kept them longer than that (they usually don’t last)! :)

      • I wouldn’t have access to a fridge – these are for a long hike. I was hoping I could vacuum-seal them and they could last longer that way – without refrigeration. Otherwise I will need to stick with commercial bars.

        • I personally think that the bars would be a-okay for about a month out of refrigeration – maybe a tad longer. But, as always, do what feels right in your gut and I always go by nose – if something doesn’t smell right, don’t eat it. :)

  5. Betsy on April 28, 2014 at 8:04 am said:

    These bars look yummy. I’d like to make them but I have a nut allergy so I cannot use cashews (or any other tree nut). I can eat the coconut. Any suggestions on what I can use in place of the cashews?

    • Hmm, you could try using more seeds, such as grinding up more sunflower seeds in the mix. Or even coconut butter might as well!

      Hope this helps!
      Katie

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