Homemade protein bars taste so much better than store-bought and they save you money too. Made with toasted coconut flakes, dates, vanilla, and chocolate these kid-approved protein bars will become a favorite. Wrap individually to easily pack in a lunch or grab for snack time.
3.3ouncebag toasted coconut flakescheck for gluten-free
10 large Medjool dates, pitted
1/2cupcollagen peptides we used Vital Proteins which is gluten free
1teaspoonvanilla extractcheck for gluten-free
1/4cupsemi-sweet chocolate chipscheck for gluten-free
⭐️Blend the ingredients together in the food processor (except the chocolate). Add the coconut flakes, dates, collagen peptides, water, salt, vanilla, and honey if using, to the food processor or blender. Pulse until blended.
3.3 ounce bag toasted coconut flakes, 10 large Medjool dates, pitted, 1/2 cup collagen peptides, 2 tablespoons water, 1 teaspoon vanilla extract
Line the baking pan with parchment paper. Line the 9x9 inch pan with parchment paper then spread the mixture into the lined pan, pressing firmly. Refrigerate for at least 30 minutes.
⭐️Melt the chocolate. Place the chocolate chips into a microwave-safe bowl with a pour spout if available. Microwave in 30-second increments until melted, stirring in between.
1/4 cup semi-sweet chocolate chips
Lift the parchment paper with the bars out of the pan and slice. Remove the bars from the pan. Use a pizza cutter or knife to cut the bars into rectangular pieces. Drizzle with melted chocolate. Let the chocolate harden the wrap the homemade protein bars in pieces of parchment paper. Store in the refrigerator.
*The nutritional information will vary based on the brand of collagen peptides used.
May add honey if desired, but we found these to be sweet enough on their own.
Store in the fridge for up to 1 week or in the freezer for up to 3 months.
Drizzle with melted chocolate, peanut butter, almond butter or sun butter as desired.
Wrap individually in parchment paper for an easy grab and go breakfast or snack.