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High Protein Almond Joy Bars - A Better-For-You Chocolate Coconut Treat

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Unsweetened shredded coconut (2 cups) – for that Almond Joy chew and flavor
  • Vanilla or chocolate whey/casein blend protein powder (3/4 cup) – gives structure and protein; plant-based works too
  • Almond butter (1/2 cup) – binds and adds creaminess; choose unsweetened
  • Pure maple syrup or honey (1/4–1/3 cup) – sweetness and stickiness; adjust to taste
  • Unsweetened almond milk (3–5 tablespoons) – to moisten the mixture
  • Vanilla extract (1 teaspoon) – boosts flavor
  • Almond extract (1/4 teaspoon, optional) – a little goes a long way for that candy-bar aroma
  • Sea salt (1/4 teaspoon) – balances sweetness
  • Whole almonds (1/2 cup) – for crunch; keep some whole for topping
  • Dark chocolate chips (1 to 1 1/2 cups) – for dipping or drizzling; 70% cacao or higher
  • Coconut oil (1 tablespoon) – helps the chocolate melt smoothly

Method
 

  1. Prep your pan: Line an 8x8-inch pan with parchment, leaving a little overhang for easy lifting.
  2. Mix the dry base: In a large bowl, stir together shredded coconut, protein powder, and sea salt until evenly combined.
  3. Warm the wet ingredients: In a small bowl, stir the almond butter, maple syrup or honey, vanilla, and almond extract. If your almond butter is stiff, microwave for 15–20 seconds to loosen.
  4. Combine: Pour the almond butter mixture into the dry ingredients. Mix with a spatula. Add almond milk 1 tablespoon at a time until the mixture holds together when pressed. It should be moist and sticky, not crumbly.
  5. Fold in almonds: Roughly chop half of the almonds and fold them into the mixture. Save the rest for topping.
  6. Press into pan: Transfer the mixture to the lined pan. Press down firmly with a spatula or the bottom of a measuring cup to create an even, compact layer. Press remaining whole almonds across the top.
  7. Chill to set: Refrigerate for 30–45 minutes, or freeze for 20 minutes, until firm enough to slice.
  8. Slice into bars: Lift the block out by the parchment and cut into 12 bars or 16 squares with a sharp knife.
  9. Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Or melt gently over a double boiler.
  10. Coat or drizzle: Dip the bottoms of each bar in melted chocolate and set on a parchment-lined tray. Spoon extra chocolate over the tops or drizzle lightly. Add a pinch of flaky sea salt if you like.
  11. Final set: Chill again for 15–20 minutes until the chocolate hardens. Enjoy straight from the fridge or let them soften for a few minutes at room temperature.