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Raspberry Bounty Protein Bars

These raspberry bounty protein bars are made with the healthiest ingredients, naturally sweetened and perfect as a quick energy boost before your workout!

Course Dessert, Protein, Snack, Snacks, treat
Cuisine American
Keyword bounty protein bar, homemade bounty bar
Prep Time 15 minutes
Freezing time 4 hours
Servings 8 bars
Calories 311 kcal
Author One Clever Chef

Ingredients

Base Ingredients (Whey Version)

  • 2 cups unsweetened shredded coconut
  • 1 cup raspberries fresh or frozen
  • 1/2 cup unflavored whey protein powder Prostar, 15% off when using this link
  • 1/4 cup erythritol
  • 1/4 cup coconut oil

Base Ingredients (Plant-Based Version) Same as Whey version except:

  • 1/2 cup Arbonne Vanilla Protein Shake Mix Instead of whey protein
  • 1/2 cup almond milk Extra ingredient as Vegan powder absorbs more moisture

Coating Ingredients

  • 1 cup sugar-free chocolate chips Make sure they are vegan for the plant-based version
  • 2 tbsp coconut oil

Instructions

Base Instructions

  1. Line a banana bread pan with parchment paper.

  2. Raspberry Mixture. Melt 1/4 cup coconut oil in the microwave (measured melted), for about 45 seconds. In a high-velocity blender or food processor, blend 1 cup raspberries with the 1/4 cup liquid coconut oil, until very smooth. Optional: Pour the raspberry mixture into a fine-mesh strainer, while placing a large mixing bowl underneath it, and brush the fruit into the strainer until there are little to no liquids left. (This will remove the seeds and other solid parts.)

  3. Mix everything together. Add 2 cups unsweetened shredded coconut, 1/2 cup protein powder (the type of powder used will depend on your diet, refer to the ingredients section), and 1/4 cup erythritol, then stir until well combined. (Don't forget to add 1/2 cup almond milk if you are doing the vegan version)

  4. Make the Slab. Press the mixture evenly into your lined baking pan. Freeze for at least 4 hours or until frozen solid.

  5. Cutting into Bars. Remove the pan from the freezer, then remove the slab from the pan using the parchment paper. (You can leave the slab on the counter for 10-15 minutes, it will be easier to cut into bars.) Cut the slab into 1-inch large bars.

  6. Line a baking sheet with parchment paper.

  7. Dip the Bars. Melt the 1 cup sugar-free chocolate chips and 2 tbsp coconut oil over low heat, constantly stirring. Remove from heat as soon as melted. Using a fork, hold a bar over the liquid chocolate mixture, then using a ladle, pour some chocolate evenly on top of the bar until it is entirely coated. Place the bar on the lined baking sheet. Repeat for every bar, then place the baking sheet in the fridge for at least 10 minutes. Optional: You can drizzle some more liquid chocolate on top of the bars as a decoration.

  8. Store. Store in the refrigerator for up to 7 days (won't be stable at room temp). Or in the freezer for up to 3 months.

Recipe Notes

Nutrition information was calculated using 1/2 cup sugar-free chocolate chips + 1 tbsp coconut oil, as around 1/2 of the mixture "stuck" to the bars.