Lemon Coconut Protein Bars

5 from 1 vote

These protein bars are sweet and tangy. They are stable at room temperature though they will get soft and tacky so wrap them in individual parchment paper pieces for transport. Pressing coconut flakes or coconut flour into the outside of the bars also helps with handling at room temperature. A fun variant is adding some chopped nuts or roughly chopped freeze dried blueberries.

Course Snack

Cuisine American

Keyword Coconut, dairy-free, easy, lemon, nightshade-free, no-cook, nut-free

Prep Time 10

Cook Time 1

Total Time 1 15

Servings

Calories 165kcal

Author Jenny Ross

Ingredients

1 cup finely shredded coconut
10-12 packets of true lemon powder 12 if you like it a bit more tangy
6 tablespoons monk fruit powdered (or 9 tablespoons allulose)
pinch salt
8 tablespoons egg white protein powder sugar free vanilla flavor
8 tablespoons collagen peptides powder unflavored
1 teaspoon vanilla extract
1 teaspoon lemon extract or a few drops of lemon oil
6 tablespoons coconut cream
1/3 cup coconut flour for dusting

Instructions

Combine all dry ingredients in a large bowl. Add vanilla and coconut cream and mix completely (this will take a fair amount of stirring and will not initially look like it will come together - keep stirring and pressing the mixture).
Press into an 8x8-inch pan lined with parchment or plastic wrap. Sprinkle the top with half the coconut flour and press it in slightly so that it sticks. Flip the protein bar square out onto another sheet of parchment or plastic, peel off the first one and sprinkle that side with the remaining coconut flour, also pressing slightly to ensure it sticks. (The idea is to coat the bars loosely with coconut flour for ease of handling later.)
Refrigerate until cool and set, about an hour, slice into 12 bars and wrap individually with parchment paper. Store in the refrigerator until eating as they can spoil due to the coconut cream. These can be taken for travel and will not melt although they will get soft and tacky when warm.

Nutrition