High Protein Coconut Vanilla Raspberry Bars

A treat you can feel good about

These bars combine a rich coconut flour base, a refreshing raspberry layer, and a smooth cacao butter topping to create a delightful dessert or snack that's both nourishing and delicious.

Whether you're hosting a gathering or simply looking for a wholesome snack to enjoy, these bars are sure to impress.

Read on to discover how to make these moreish treats that serve 8-12 slices or squares - there's a video too!



1 Cup coconut flour
1 Cup almond butter (runny)
2 Scoops Health Protein Boost 
1/2 Cup chopped almonds
1/3 Cup monk fruit syrup
1 Tsp vanilla extract
1/2 Cup coconut oil

Raspberry layer:

1 Cup fresh raspberries
1 Tbsp monk fruit syrup
Pinch celtic salt

Cacao butter layer:

1 Cup cacao butter melted
2 Tbsp runny almond butter
1/2 Cup almond milk
1 Tsp vanilla extract


1. Combine all the ingredients for the base until a sticky dough consistency. If the mixture is too dry add a little extra almond butter, if it is too wet add some extra protein powder.

2. Place the base ingredients into a 8 x 8 inch lined square tray or alternatively use square shaped silicone moulds. Flatten out the base evenly and lightly press down.

3. Follow by adding the smashed raspberry layer. This is just a thin layer of raspberries.

4. Once the base is completely covered with the raspberry layer. Place the mould in the freezer for 2 hours to set. Once two hours has passed. Start by melting your cacao butter, temper the mixture in the microwave, gradually stirring in between.

5. Finally once the mixture is melted add the rest of the ingredients for the cacao butter and mix well.

6. Remove the moulds from the freezer and add the melted cacao butter mixture as the final layer. Place the mixture back in the freezer for another hour to set.

Enjoy once set.

Keep the rest stored in the freezer in an airtight container for up to two weeks. Allow to thaw for 5min before serving.