Protein Bounty Bars

A friend of mine sent me a link to a recipe for making your own homemade bounty bars and challenged me to making a healthier version. I do love the combination of coconut and chocolate so this is what I came up with and it turned out quite well! This bar is still high in calories (250), but the ingredients are much better quality and there is no dairy for those with allergies and sensitivities. I used Arbonne’s protein shake mix, but you can use whatever naturally sweetened protein powder you want, but the consistency will be different.

Gluten Free | Vegan | Nut Free | Dairy Free | Non GMO | Naturally Sweetened

INGREDIENTS

Coconut Filling:

• 3 cups unsweetened shredded coconut
• 1/2 cup Arbonne Protein Shake Mix (vanilla)
• 1/2 cup canned coconut milk (full fat)
• 8-10 drops of liquid stevia
• 1/2 tsp xanthan gum (gluten-free thickener)

Chocolate Coating:

• 160g of dark chocolate (80%+)
• 1 tbsp coconut oil
• 8-10 drops of liquid stevia
• 1/2 cup Arbonne Protein (chocolate)

STEPS

1. Measure shredded coconut and place it into a large mixing bowl along with Arbonne vanilla protein.
2. Add the liquid stevia to the measured portion of coconut milk plus the xanthan gum and stir in for 30 seconds.
3. Pour the liquid into the bowl. Mix with a spatula until a lightly sticky consistency is achieved with the coconut.
4. Get a large baking sheet out and line the bottom with wax paper.
5. Place a small sauce pot on the stove under low heat.
6. Using a spoon and the side of the bowl (or your hands) measure out 1/4 cup of the coconut and pack tightly into a rectangular shape like you’re forming a bar. Repeat this process about 12-15 times placing each coconut bar on the baking sheet.
7. Once you have completed all of the bars place the tray into the freezer for about 20 minutes.
8. Rough chop the chocolate into smaller pieces and place into the warm sauce pot.
9. Melt all of the dark chocolate adding in the coconut oil and liquid stevia before adding in the Arbonne chocolate protein.
10. Mix in the chocolate until a fudge like chocolate mixture is present.
11. Remove the coconut bars from the freezer placing one bar into the chocolate at a time.
12. Using two forks on either side rotate the bar until it is evenly coated with chocolate and place back onto the baking sheet. Repeat until all bars are coated then place back into the freezer for 30 minutes.
13. Remove the bars from the freezer and individually wrap with saran. Keep in the fridge or place back into the freezer.

Nutritional Facts Per Bar (~15 Total Yield):
Calories: 250 | Total Fat: 19.5 g | Carbohydrates: 15 g | Protein: 8 g

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