Some days feel like a blur of feeding people, and these no-bake chocolate coconut protein bars are a perfect snack that keeps everyone (myself included) happy and fueled.

a close up of Coconut chocolate protein bars

With three snack-loving, independent girls and a baby who thinks my hip is her permanent seat, I don’t have time to reinvent snacks every day. I need things I can make once, stash in the fridge, and know they’ll actually get eaten. These no-bake chocolate coconut protein bars check every box: easy to make, packed with wholesome ingredients, and sweet enough to feel like a treat.

Just to be clear, I didn’t invent this recipe. I found a version of it, made it a few times, and started adjusting it based on what I had in the pantry and what my kids liked and if I'm being honest, what I like. I am a coconut-nut. So, this version is ours, but I’m not pretending I dreamed it up from scratch. What I did do is make it a little more mom-life friendly. And chocolate-forward. You're welcome.

Why You’ll Love This Recipe:

This is a no-bake recipe, which means no heating the oven and heating up the house.
It uses simple ingredients like oats, peanut butter, coconut oil, and hone. No weird stuff, no artificial sweeteners, and no protein bars that taste like cardboard.
These bars are full of healthy fats, protein, and fiber, so they actually fill you up and keep you going between meals.
They satisfy your sweet tooth thanks to the rich coconut flavor, a drizzle of melted chocolate, and that little sprinkle of sea salt on top.
You can store them in an airtight container in the fridge all week or freeze for later. They hold their shape well and are easy to toss into a bag on your way out the door.
Even picky eaters love them. Even tired moms love them. Even babies try to gum them. These bars are a win.

These no-bake chocolate coconut protein bars stand out for their soft, chewy texture and coconut flavor that comes through in every bite. The combination of shredded coconut, coconut oil, and a smooth chocolate topping gives them that dessert-meets-snack vibe, but without any refined sugar or artificial sweeteners. They’re made with wholesome ingredients like ground flaxseed, vanilla extract, and protein powder, and they’re totally customizable. Want a nut-free version? Try sunflower seed butter or cashew butter. Looking for more crunch? Add in some pumpkin seeds or chia seeds. You can even use coconut protein powder for extra flavor or blend in chocolate protein powder to make them taste more like brownie bites. These bars are proof that homemade protein bars don’t have to taste chalky or boring. With the right balance of healthy fats, simple ingredients, and a sweet chocolate drizzle, this is a great homemade snack you'll want to keep stocked in your fridge.

Ingredients:

For the bars:

½ cup natural peanut butter
2 tablespoons coconut oil
½ cup honey
2 teaspoons vanilla extract
½ cup plain or vanilla protein powder
1 cup oats, lightly blended
¼ cup ground flaxseed
⅓ cup unsweetened shredded coconut

For the topping:

¼ cup dark chocolate chips
1 teaspoon coconut oil
Flaky sea salt, for sprinkling

Instructions:

In a large mixing bowl, stir together the peanut butter, coconut oil, honey, and vanilla extract until smooth. If the peanut butter is very thick, warm it slightly to help it mix.
Add in the protein powder, blended oats, ground flaxseed, and shredded coconut. Mix until a thick, even dough forms. If the mixture is too dry, add a splash of almond milk or warm water to help it come together.
Line a square baking dish or loaf pan with parchment paper. Press the dough firmly into the pan in an even layer, smoothing the top.
In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until fully melted and smooth.
Pour or drizzle the melted chocolate over the bars. Sprinkle sea salt over the top.
Chill in the refrigerator or freezer for 30 minutes, or until firm.
Slice into bars and store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.

FAQ'S:

Can I use maple syrup instead of honey?

Yes, maple syrup works well and gives a slightly deeper flavor. It may make the bars a little softer, so be sure to chill them well and store them cold.

What type of protein powder works best?

I’ve used plain, chocolate, and vanilla protein powders, and all worked great. You can use coconut protein powder or plant-based options too. Just keep in mind that the taste and sweetness will change depending on the brand.

Do I need a food processor?

Not at all. This is a one-bowl recipe. The only optional step is pulsing the oats in a blender for texture. Everything else just stirs together with a spoon.

Can I replace the oats with almond flour or coconut flour?

Not directly, since oats give these bars structure. If you want to experiment with almond flour, start by adding a little at a time and adjusting the liquid to get the right dough consistency.

How many grams of protein are in each bar?

That depends on the protein powder you use, but with most blends, you’ll get about eight to ten grams of protein per bar.

Can I take these on the go?

Yes. They’ll hold up for a few hours at room temperature, though the chocolate topping may soften. For travel, pack them in a cooler or eat them first thing before it melts.

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