Salted Mocha Coconut Protein Bars
These no-bake salted mocha coconut protein bars are easy to prepare in minutes with just 7 basic ingredients. Enjoy for a sweet treat or energizing snack anytime of day!
Features
- dietary needs: vegan, gluten-free, can be oil-free, no added sugar
- quick and easy: you’ll need 7 ingredients and about 10 minutes of prep time (plus a bit of time to firm in freezer)
Ingredient Notes
- almonds – use plain, raw almonds with no added salt or oil
- dates – any variety works as long as they’re soft and moist
- protein powder – use vanilla, chocolate or mocha pea protein-based powder such as Vega or NuZest (you can also use mocha protein in this protein oatmeal recipe)
- coconut – use unsweetened fine shredded coconut (may be labelled desiccated coconut)
- sea salt – use a good quality sea salt such as Maldon, grey or pink if you want to go for the “salted mocha” flavour, do not use table salt
- coconut oil – can be replaced with additional coffee for oil-free bars but I really like the texture coconut oil adds here
- coffee – use good, strong coffee for the most flavour…be sure to use decaf if you’re sensitive to caffeine or plan to enjoy these later in the day!
Step by Step Method
Step 1. Add the almonds to a food processor and mix until broken down into a grainy, coarse flour. A few larger chunks left behind are ok but they should be mostly broken down.
Step 2. Add the dates to the food processor and mix into a crumbly dough.
Step 3. Add the rest of the ingredients and process into a thick dough you can press together between your fingers. You’ll need a fairly large and powerful food processor for this step. I use a Ninja food processor and it was able to handle it.
Quick Note: If you don’t have a somewhat large and powerful food processor, transfer everything to a large mixing bowl and use your hands to work the dough together.
Step 4. Line a 7-8 inch square baking pan with parchment paper so the edges of the paper stick out of the sides of the pan. Firmly press the dough into the pan using your hands.
Take a few moments to really work it in, especially into the corners.
Place the whole pan in the freezer for 30 minutes to firm, then lift out of the pan, slice into bars and enjoy!
Notes and Tips
- Almonds: Almonds can be subbed or mixed and matched with with cashews and pecans.
- Oil-Free Option: Replace coconut oil with additional coffee or nut butter.
- Storing: Store in an airtight container in the freezer for up to 2 months.
- Serving Size: I like to cut these into 24 mini-bars so I can have a small serving or double up if I want more.
Related Recipes
- Almond Coconut Protein Bars
- Sweet and Salty No-Bake Peanut Butter Bars
- Chocolate Chip No-Bake Granola Bars
- No-Bake Vegan Hemp Protein Bars
- Pumpkin Spice Latte Energy Bars
- No-Bake Salted Mocha Balls
Did you try this recipe?
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Salted Mocha Protein Bar with Coconut
- Prep Time: 10 mins
- Total Time: 40 mins
- Yield: 12 bars
- Category: Snack
- Cuisine: American
- Diet: Vegan
Description
Creamy, dreamy energy bars made with wholesome ingredients like dates, almonds, coconut and vegan protein powder.
Ingredients
- 1 1/2 cup almonds (225 g)
- 1 1/4 cup tightly packed soft, pitted dates (270 g)
- 3/4 cup vegan chocolate, vanilla or mocha pea protein powder (75 g)
- 1 cups unsweetened fine coconut (100 g)
- 1/2 tsp sea salt
- 1/3 cup coconut oil, melted
- 1/3 cup strongly brewed coffee
Instructions
- Place the almonds in a food processor or high-powered blender. Process until broken down into a coarse flour consistency. A few larger pieces left behind are ok.
- Add the dates and process into a crumbly mixture.
- If you have a large, strong food processor, add the rest of the ingredients and blend into a thick dough you can press together between your fingers. If not, add the food processor mixture and the rest of the ingredients to a large mixing bowl and use your hands to work the dough together.
- Line a 7-8 inch square baking pan with parchment paper so the edges stick out over the sides of the pan. Use your hands to firmly press the dough into the lined pan, taking the time to really press it in and work it into the corners.
- Place in the freezer for at least 30 minutes.
- Lift out of the pan and cut into 12 bars.
Notes
Coffee: Be sure to use decaf coffee if you’re sensitive to caffeine or want to enjoy these later in the day.
Almonds: Almonds can be subbed or mixed and matched with with cashews and pecans.
Oil-Free Option: Replace coconut oil with additional coffee or nut butter.
Storing: Store in an airtight container in the freezer for up to 2 months.
Serving Size: I like to cut these into 24 mini-bars so I can have a small serving or double up if I wanted a larger bar.
Nutrition
- Serving Size: 1 bar
- Calories: 299
- Sugar: 18 g
- Sodium: 107 mg
- Fat: 21 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
Keywords: no-bake protein bars, mocha protein bars
Updated with new text and photos on September 29, 2020.
These were good. I really liked the texture, they’re kind of doughy haha. I used the coconut oil and vanilla Vega protein and they worked well!
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Yum! I love the brewed coffee added in. Haven’t tried that one but make our own protein bars almost weekly. So good and so easy!
Oh my goodness, I need to make these, like NOW.
These protein bars look delicious! Mocha is one of my all-time favorite flavors. I’m also getting into making my own protein bars at home because the actually healthy ones (no sugar, gluten or other weird ingredients) in stores are so expensive. I’ll definitely add this to my recipes. Vega is my favorite protein powder. Their chocolate flavor tastes like a chocolate milkshake. Thanks again for the recipe!
I love coffee infused snacks especially for preworkout treats (or 4pm pick me ups)! The coconut is what makes these extra special to me -such a fun flavor combo! And Vega is an amazing product to bake with – I love plant based proteins!!