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Raspberry Coconut Protein Bars

Raspberry Coconut Protein Bars

STOP! Don't go any further, you need to make these scrumptious no-bake homemade healthy, sugar-free, gluten-free protein bars! You have no idea what you're missing until these babies hit your taste buds. Sweet raspberry combined with a delectable coconut flavour will have you sharing everywhere on Social Media and bragging that you make the best Protein Bars around! Bake sale? Family potluck? No problem! These beauties are 100% nut (and tree nut) free, sugar-free, AND diabetic friendly! The best part? You'll lose weight, gain energy, and feel full! Crush your weight loss goals with these sweet treats!

We checked out a popular version of these raspberry coconut protein bars (we won't tell you whose... we're classy like that!) & couldn't believe that they had 42g of carbs per serving! We refused to give up, so Melanie got to work in her kitchen and created this sweet treat that won't ask you to sacrifice your weight loss goals! With less than 2g of net carbohydrates per serving and ZERO sugar.. there's no reason you need to stop at just one! It's almost too good to be true, but it IS true! 

You can bake these little guys, or leave them as a no-bake treat. Or roll the batter into 1" balls, for protein energy balls on the go!

Hey Guys!
Please Note: It says 2 Scoops on the screen, but it's 2 CUPS of Vanilla Nutralean! Sorry for the confusion!! xo


  • 2 cups Vanilla Nutralean
  • 1 cup coconut flour
  • 2 cups shredded unsweetened coconut
  • roughly 1 cup frozen raspberries, diced
  • 1 cup Greek yogurt
  • 6 tbsp hemp hearts
  • 1 cup coconut oil
  • 1/2 cup coconut milk
  • 1 cup granular stevia
  • 1 tsp salt


    1. Mix dry ingredients and wet ingredients separately.
    2. Add chopped up raspberries into the dry ingredients.
    3. Add wet and dry ingredients together and mix well.
    4. If your mix is too wet add a bit more protein and if it's too dry a splash of coconut milk.
    5. Roll mixture out on to a lined cookie sheet or into balls.

    Optional - bake for 20 min at 350
    Store in the fridge for up to 5 days or freeze for convenience anytime.

    This recipe makes 48 bars



    Melanie xo