Coconut Chocolate Protein Bars (20g Protein, No-Bake, No Sugar Added)
These chewy no-bake coconut chocolate protein bars are made with whole ingredients, no added sugar, and 20g of protein per serving. The perfect clean snack for meal prep, fitness fuel, or a mid-day indulgence that still feels light and balanced.
Serves: 8
Assemble Time: 10 min, Freeze Time: 30-40 min recommended
Chewy • Whole Ingredients • No Added Sugar
20g Protein | ~188 Calories | Gluten-Free | Refined Sugar-Free
Get ready to romanticize your snack drawer.
I wanted a protein bar that didn’t taste like one. Something chewy, rich, and satisfying—without being packed with fillers or added sugars. And after testing this one a dozen different ways, it’s officially a favorite in my fridge and my routine.
These coconut chocolate protein bars are made with just a handful of whole ingredients, including your favorite chocolate protein powder, almond butter, and shredded coconut. They’re sweetened only with what’s naturally in those ingredients—no added sugar—and still taste indulgent thanks to the dark chocolate coating and soft, brownie-like texture inside.
Each bar clocks in at around 188 calories and over 20g of protein, making them ideal for:
Post-workout recovery
A 3pm snack that actually satisfies
Travel or grab-and-go breakfasts
And let's be honest… dessert when you’re trying not to reach for something packaged and sad.
Why Make These Yourself?
You can also customize the base using full-fat coconut milk (for that soft, creamy chew) or Greek yogurt (for a tangier protein-forward base). Either way, they come together in about 10 minutes—no baking, no weird protein bar aftertaste, and no regret.
Why I Make These at Home (And Probably Always Will):
It started as a budget thing. Let’s be real: protein bars are expensive. I was spending $20+ for a box of 6 bars, I didn’t even love the taste of. Now I can make multiple batches of 8 bars for the same price, using ingredients I actually trust.
But it’s more than that.
As someone who’s constantly scanning ingredient labels and second-guessing everything from gums to artificial sweeteners, these bars give me peace of mind. I know exactly what’s in them, I feel good after I eat them, and I don’t have to do mental gymnastics about whether a snack fits into my goals.
No guilt in the mind or the wallet. Just food that makes sense.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the protein powder, shredded coconut, coconut flour, and a pinch of salt until fully combined.
Prepare the Wet Ingredients:
In a separate bowl, whisk together the almond butter, coconut milk (or Greek yogurt + water mixture), vanilla extract, and maple syrup if using, until smooth and creamy.
Combine Wet and Dry:
Pour the wet mixture into the dry ingredients and stir until a thick dough forms.
If the mixture feels sticky, add an additional teaspoon of coconut flour.
If it feels too dry or crumbly, add a small splash of coconut milk.
Shape the Bars:
Press the mixture firmly into a parchment-lined 8x4” loaf pan, smoothing the top evenly with a spatula.
Alternatively, shape the dough into a 1-inch thick rectangle on parchment paper.
Freeze to Set:
Transfer the pan to the freezer and chill for 30–40 minutes, or until the mixture is firm to the touch.
Make the Chocolate Topping:
In a small bowl, melt the chocolate chips and coconut oil together — either in a microwave in 20-second intervals or using a double boiler — until smooth.
Coat the Bars:
Once the bars are firm, drizzle the melted chocolate over the top or dip the bars individually. Return them to the fridge or freezer for 10–15 minutes to allow the chocolate to set.
Slice and Serve:
Once the chocolate is firm, slice into 8 bars. Store in an airtight container in the fridge for up to one week or in the freezer for longer.
Tips from My Kitchen
Use the ingredients you have! A lot of times, I make the swap from full-fat coconut milk to Greek yogurt solely because I have it on hand.
Add in chopped almonds or puffed quinoa for an extra crunch.
I love half the serving size and taking a nibble after dinner when I need a sweet treat.
Storage
Store in fridge up to 1 week or freezer up to 2 months.
Best texture is slightly chilled — chewy and rich without being dense or gritty.
Dietary Restrictions:
Dairy-Free: Swap for dairy-free chocolate chips and you're good to go!
Gluten-Free: This recipe is gluten-free!
Vegetarian: This recipe is vegetarian! Make it vegan by swapping for dairy-free items!
Instructions
Dry:
1 cup chocolate protein powder
1/2 cup unsweetened shredded coconut
2 tbsp coconut flour
1/2 tsp salt
Wet:
1/2 cup almond butter
1/4 cup full-fat coconut milk
or 1/4 cup plain Greek yogurt + 1 tsp almond butter
1 tsp vanilla extract
(Optional: 1 tbsp monk fruit syrup if you prefer it sweeter)
Coating:
1/2 cup sugar-free dark chocolate chips
1 tsp coconut oil