Coconut caramel coffee non-bake protein bars



Happy first of Spring! I am soo looking forward to the warmer weather, so definitely expect to see some more no-bake recipes, like these coconut coffee caramel protein bars! I'm in love with these, they taste like dessert, and they're made with minimal, healthy ingredients and are ready to eat in no time. Thank you to Prairie Naturals and Vista Magazine Canada for partnering with me on this recipe!


This recipe is vegan, gluten free, and refined sugar free.


If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!

Makes 8 squares

Ready in 20 minutes + refrigerate 1 hour

Ingredients


Bars

1 cup medjool dates

1/2 cup rolled oats

2 tablespoons coconut oil

2 tablespoons smooth natural almond butter

4 scoops Prairie Naturals Cafe Caramel Sprouted Brown Rice Protein Powder

1/4 teaspoon sea salt


Chocolate drizzle

1 tablespoon coconut nectar

1 tablespoon coconut oil, melted

1 tablespoon cocoa powder


& toasted coconut chips for topping


Instructions

  1. Melt together the coconut oil and almond butter, and whisk to combine into an even mixture

  2. In a food processor, add the dates, and rolled oats, and pulse to roughly combine

  3. Once the dates and oats are combined and even in texture, add the protein powder and salt. Process on low, while slowly pouring in the coconut oil and almond butter mixture

  4. Keep processing until the mixture is uniform in texture. It should feel like wet sand, and you should be able to pinch it together and have it stick together

  5. Evenly spread out protein bar mixture into the bottom of a loaf pan. Press it down firmly into every edge of the pan

  6. Refrigerate bars for one hour to set. After the hour is up, turn the protein bars out so the bottom is now the top (just because it's the smoother side, for presentation purposes)

  7. To make the chocolate drizzle, whisk together the melted coconut oil, coconut nectar, and cocoa powder until smooth

  8. Drizzle the chocolate on top of the bars, and top with toasted coconut chips before the chocolate has hardened. (It will harden quickly because the bars are cold)

  9. Slice into 8 squares, and they're ready to eat

Remember

  • Store in the refrigerator tightly wrapped for up to five days for maximum freshness

Disclaimer


This recipe was made in collaboration with Prairie Naturals and Vista Magazine Canada. All opinions are my own!