When you take a good look at ordinary protein bars, chances are you’ll find just as many sources of sugar as you do protein. Not to mention many manufacturers inject their products with corn, low-quality soy protein, gum, and artificial chemicals that outweigh the benefits of their protein content. These tasty Banana Coconut Energy Bars, on the other hand, call for nothing but clean ingredients. Meanwhile, their delicious flavor puts conventional grocery brands to shame! Nourishing ingredients peanut butter and raw almonds pack a satisfying protein punch. Meanwhile, superfood gems like coconut oil and honey bind the ingredients together while delivering powerful vitamins and healthy fats your body will thank you for. Unlike the junky sugars and chemical-laden sweeteners used in storebought bars, ingredients like dried fruit, banana, and dark chocolate add a touch of sweetness to this mouthwatering recipe! These clean, chewy bars use fresh ingredients that’ll fill you up and energize your entire body.
This recipe fills a 9×13 pan, so they’re cost effective and totally worth the effort! Whip up a batch on the weekend, portion individually, and enjoy one for a pick-me-up snack throughout the week.
Yields: 24 servings | Serving Size: 1 bar | Calories: 229 | Total Fat: 19g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Carbohydrates: 15g | Fiber: 3g | Sugar: 11g | Protein: 4g | SmartPoints (Freestyle): 11
- 2 cups raw almonds
- 1/3 cup coconut oil, melted but not hot
- 2 tablespoons honey
- 2 tablespoons chopped dried fruit, (apricots, dates, cranberries, etc.)
- 1 cup shredded unsweetened coconut
- 1/2 cup coconut cream
- 1/2 cup ripe banana, mashed
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 1 tablespoon peanut butter
- 1 tablespoon water
- 8 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- 1/4 cup shredded coconut, toasted
- 2 tablespoons almonds, chopped
- Spray a 9x13 inch pan with nonstick spray.
- In a food processor, finely grind the nuts. A few large pieces are ok, but be careful not to over process the nuts. Add the coconut oi, honey, and dried fruit. Pulse in the processor until just combined. Transfer mix into prepared pan and press into an even layer.
- Combine all ingredients and mix well. Spread banana coconut mixture over the crust. Make sure the filling is as smooth as possible. Place in refrigerator while the topping is being prepared.
- Melt the chocolate, stirring often. Once melted, whisk in the coconut oil. Remove crust and filling layers from the refrigerator and pour chocolate over the top of the filling, spreading evenly over the top. Sprinkle coconut and almonds over the top. Refrigerate until chocolate has hardened. Slice, serve, and enjoy!
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