Chocolate Coconut Gluten Free Protein Bar

Posted At : July 9, 2008 3:28 PM

1/2 cup coconut oil
2-4 tablespoons sweetener of your choice (ex: agave syrup, whole sugar, maple syrup, honey, etc.)
4 eggs
4 tablespoons cocoa powder
1/2 teaspoon vanilla, optional
1/8 teaspoon salt
1 cup grated or flaked dried coconut, unsweetened
1/2 cup chia seeds
1/2 cup chocolate whey powder, optional
1 cup coconut flour

Preheat oven to 375. Grease cookie sheet(s) with extra coconut oil.

Melt oil if needed and in a large bowl stir in remaining ingredients with the oil until well blended. Place spoon sized mounds unto prepared cookie sheets and pat down slightly into bars.

Bake in preheated oven for 14-15 minutes. Don't overcook.

Recipe submitted by Virginia, Circle, MT

Submit your recipe here!

Comments (19) |

Print |

Send |

| 796 Views

Untitled

The average is oldaverage based on oldtotal votes.

Comments (Comment Moderation is enabled. Your comment will not appear until approved.)

[Add Comment]

What else could be used in place of chia seeds?

# Posted By christie | 7/10/08 7:53 AM

Is the texture of this bar hard and crunchy or soft and chewy?

# Posted By Mary Ann Dana | 7/10/08 10:58 AM

I really don't think there could be a replacement. The chia is added for its gelatin like properties. It helps bind this together. The chia also has many nutritional benefits, hydration properties, omega 3, protein, digestion benefits, and more I am not thinking of right now.

# Posted By Virginia | 7/10/08 11:01 AM

When you developed this recipe Virginia, what type of sweetener did you use and what would you recommend?

# Posted By Sarah | 7/10/08 11:28 AM

Goodness, Virginia, that's a lot of coconut flour (which, I think, is really fiber and not actually a flour). I'm hesitant to use that much combined with chia seeds, also a fiber but I'll give it a try. I'm always looking for more ways to use coconut flour. Thanks!

# Posted By sandeefree | 7/10/08 12:34 PM

Are those dry chia seeds or hydrated (soaked in water - gell)?

# Posted By Billie | 7/10/08 9:53 PM

I used regular unsoaked chia seeds.

You could possibly reduce the flour. Play with the recipe to come up with the texture you like.

They should come out soft and chewy but firm.

I have used whole sugar, honey but 1/2, and xylitol (makes it low carb)

# Posted By Virginia | 7/28/08 5:03 PM

Looks good... I don't particularly like protein bars... never have, but these sound good. :)

# Posted By Miss Rachel | 10/30/09 3:44 PM

Tried this today and the bars are so delicious. My kid loved them!

# Posted By Michelle | 10/31/09 4:50 PM

this is a must try for me. not only are they gluten free they are also corn free! thank you.

# Posted By joyce | 11/2/09 8:51 AM

You're welcome! I hope you like it. :)

# Posted By Sarah | 11/2/09 12:35 PM

How do you prepare the chia seeds? Do you soak them ? or just leave them plain dry seeds?

# Posted By Julie | 11/13/09 10:08 AM

You just leave the chia seeds dry and unsoaked. If you wanted to soak them I'm sure it'd be fine. It's pretty forgiving recipe.

# Posted By Sarah | 11/13/09 12:42 PM

Sarah you are a genius! These are the best home made protein bars ever! Thank you for sharing your recipe. I made them today and I think I will be making them at least once a week......I love 'em!

# Posted By Amy | 11/25/09 9:12 PM

Flax seeds definitely have a gelitanous texture, esp if you soak them, the water left is thick and healing.
Maybe they could be a substitute for the chia seeds.

# Posted By Nancy | 12/15/09 10:34 AM

Is the cocoa powder sweetened or unsweetened? I wonder if I could use a bit of stevia for the sweetener. I have to avoid all sugars. This sounds yummy.

# Posted By Susan | 1/5/10 6:32 PM

I would like to start using more coconut flour, but my son can't have eggs and I've noticed every recipe uses a lot of eggs. Is there a good egg replacement in these recipes? Would ground flax seed work?

# Posted By Karla Miller | 1/19/10 4:42 PM

Maybe flax seeds or ground flax could replace the chia if you don't have chia. I know that ground flax can replace egg at times for the texture/gel-forming properties.

These look great! I'm going to try them soon!!

# Posted By Diane | 1/26/10 5:01 PM

what are nutrional values of your bars? for example, if splenda is used as sweetner, or even without a sweetner?

# Posted By marie | 2/1/10 8:24 AM

[Add Comment]