Carob Covered Coconut Protein Bars/Energy Squares
A few weeks ago, Sonia at the Healthy Foodie posted a recipe for her peanut butter and chocolate energy squares. These little squares looked and sounded so appealing, I had them on my mind until I was able to get into the kitchen and whip a version up myself!
Ingredients
Bottom Layer
- 1/2 cup coconut butter, melted (I used homemade coconut butter)
- 2 Tbsp unsweetened applesauce
- 2 Tbsp honey, agave or brown rice syrup
- 1/4 tsp coconut extract
- 1/4 tsp almond extract (or 1/2 tsp pure vanilla)
- 100 grams all-natural vanilla protein powder (I tested this with Jay robb's whey protein, was 3 scoops)
- 3 Tbsp flaxseed meal
- 2 Tbsp oat flour or oat bran
- 2 Tbsp coconut flour (could sub your favorite flour but would need to increase amount by a 1-2 Tbsp)
- pinch of sea salt
Top Layer
- 2 1/2 Tbsp coconut oil, melted (I used unrefined for more coconut flavor)
- 2 - 3 Tbsp carob powder (or cocoa or cacao powder)
- 1 Tbsp honey, agave or brown rice syrup
- pinch of sea salt, optional but enhances the flavor
For garnish, optional
- Chopped nuts, sunflower seeds, pepitas or shredded coconut
Instructions
For the bottom layer
- Line a loaf pan with parchment paper or wax paper and set aside.
- In the bowl of a food processor, combine coconut butter, applesauce, sweetener and extracts. Process until smooth.
- Add in protein powder through sea salt and pulse until combined and well incorporated. If the mixture looks too wet, add a bit more flour (the bottom layer will firm up when refrigerated though). Spoon and spread into the loaf pan and refrigerate until firm (I left the bars overnight, but you also freeze the bars for an hour or so before finishing them with top layer).
For the top layer
- Combine all of the topping ingredients and stir with a spoon or fork until well combined. Pour/spread over the chilled bottom layer and sprinkle with chopped nuts/seeds/coconut.
- Place bars back in the refrigerator or freezer until firm (several hours). Cut into bars and enjoy!