These no-bake coffee coconut energy bars with protein powder are easy to prepare in minutes with just 7 basic ingredients. Enjoy for a sweet treat or energizing snack anytime of day!

You can also try using protein powder in these homemade No-Bake Hemp Protein Bars, Easy No-Bake Vegan Chocolate Tahini Energy Bars and No-Bake Almond Coconut Protein Bars.

Stack of 4 energy bars on a small plate. More bars in foreground and background.

Recipe Highlights

  • Vegan and gluten-free.
  • Can be oil-free.
  • No added sugar.
  • 7 ingredients.
  • 10 minutes prep time.
  • Freezer-friendly.

Ingredient Notes

  • Almonds: Use plain, raw almonds with no added oil or salt. You can substitute other nuts like cashews, pecans or walnuts or mix and match.
  • Dates: Any variety works as long as they’re soft and moist. If they’re overly dry, soak in hot water for 15 minutes and drain well before using.
  • Protein Powder: Use your favourite chocolate or vanilla vegan protein powder. You could also use other flavours like mocha or peanut butter.
  • Coconut: Use fine or medium unsweetened shredded coconut (desiccated coconut).
  • Coconut Oil: This adds a really delicious firm but chewy texture to the bars. You can replace it with extra coffee for an oil-free recipe.
  • Coffee: Use a good, strong coffee or espresso. Be sure to use decaf if you plan to enjoy these later in the day.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Blended almonds in a food processor container.

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.

Blended dates and almonds in a food processor.

Step 2. Add the dates to the food processor and mix into a crumbly dough.

A thick, crumbly dough blended up in a food processor container.

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, if yours is on the smaller side, transfer everything to a bowl and mix with your hands.

Parchment paper-lined square baking pan of energy bars.

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!

10 sliced energy bars on a cutting board. Knife rests beside bars.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stack of 3 energy bars sitting on a folded piece of parchment paper. More bars in background.

Salted Mocha Protein Bar with Coconut

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Yield: 12 bars
  • Category: Snack
  • Cuisine: American
  • Diet: Vegan
Save Recipe


Creamy, dreamy energy bars made with wholesome ingredients like dates, almonds, coconut and vegan protein powder.


  • 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)
  • 1/4 tsp sea salt, optional
  • 1/3 cup coconut oil, melted
  • 1/3 cup strongly brewed coffee


  1. 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.
  2. Add the dates and process into a crumbly mixture.
  3. 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.
  4. 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.
  5. Place in the freezer for at least 30 minutes. Lift out of the pan and cut into 12 bars or 24 mini-bars.


    Be sure to use decaf coffee if you’re sensitive to caffeine or want to enjoy these later in the day. Almonds can be subbed or mixed and matched with with cashews and pecans. Replace coconut oil with additional coffee or nut butter for oil-free.

    Storing: Store in an airtight container in the freezer for up to 2 months or fridge for 2 weeks.


      • Serving Size: 1 bar
      • Calories: 299
      • Sugar: 18 g
      • Sodium: 107 mg
      • Fat: 21 g
      • Carbohydrates: 26 g
      • Fiber: 5 g
      • Protein: 6 g