Easter is synonymous with chocolate, and far be it from us to deny our hardworking BodyRockers a taste of the sweet stuff. This said, enjoying chocolate doesn’t have to stall-out your fit goals. In fact, when prepared right and consumed in moderation (or at least, very infrequently), chocolate can be a part of your healthy, balanced lifestyle.
Enter, Sean’s famous Protein Bounty Bar. For those of you who missed Chef Sean Live on Facebook, here’s the recipe that had so many of us drooling on our smartphones. Packed with protein and the heart-healthy, fat-blasting power of coconut, these deliciously dipped treats are a great way to avoid (or at least, mitigate) eating a colony of chocolate bunnies.
- 1 cup unsweetened shredded coconut
- 6 tbsp coconut flour
- 1-2 scoops vanilla protein powder
- 1/4 cup coconut oil, melted
- 3/4 cup maple syrup, agave nectar or honey
- 1/4 cup milk of choice (we use an equal parts coconut and almond blend)
- 1 cup chocolate chips (opt for antioxidant and nutrient-rich dark chocolate chips for the healthiest option)
- Line a large chopping board or plate with parchment paper and set aside.
- In a large mixing bowl, add your unshredded coconut, coconut flour, and protein powder and mix well. Add your coconut oil and sticky sweetener of choice and mix very well.
- Using a tablespoon, add milk of choice to the coconut protein mixture until a thick batter is formed. Line a plate with wax or parchment paper. Form the blended mixture into 12 small or 6 large bars with your hands, then freeze until firm (approximately 20 minutes).
- Once the coconut protein mixture is firm, start preparing your chocolate. Melt your chocolate chips and using two forks, dip each bar into the chocolate until completely coated and replace on the parchment paper.
- Place in the refrigerator until the chocolate has firmed up.
- Depending on the coconut flour and protein powder you use, you may need to add more to achieve the desired consistency. Adjust as necessary.
- If you want a thicker chocolate coating, use 2-4 cups chocolate chips.
- The Protein Bounty Bars can be kept at room temperature, but ensure they are away from sunlight. They are best kept refrigerated and are freezer friendly too.
Whip some up and let us know what you think! To make sure you catch all of Chef Sean’s kitchen antics, be sure to LIKE us on Facebook.
I just made these 1?2 cup sweet syrup worked better made them into small Mounds bar size OMG they are soooooo Good
I used 1/2 of 3/4 cup of honey and these are great! I had one yesterday for a craving killer! Thank you for the recipe!
Can you give a breakdown of calories and macros per serving along with serving size?
Hi Amanda & Rhian! BodyRock blog writer here. Great question — it’s 3/4 cup maple syrup, honey or agave nectar. And yes, rice syrup could work too! We’ll be updating the recipe shortly to adjust for our oversight. :) Thanks!
Yep same question regarding sweetener please?
Would maple syrup or honey be too strong a taste.
Perhaps rice malt syrup could work instead.
You mention we should add a sticky sweetener of choice in the instructions but don’t list options in the ingredients. What options would you suggest (maple syrup? Honey?) and how much of each should we use?