Strawberry Coconut Protein Bars

Updated: May 7


Well it's kind of crazy to think that The FitMama Method has now come and gone in 13 weeks, holy moly! As I write this, it's my day off and it feels totally weird having so much space and time to just BE and do less. I'm almost feeling like I'm forgetting something, and maybe there's another video to edit or something haha!


All good things come to an end, but I also love it because it means the next chapter opens. For me, it's a week of breathing room and time to reflect, relax, and do some much needed self-care beyond just getting a manicure.


While I DO love them, I also think it's so important that we as women give ourself permission to take MORE time and energy to fuel our tanks and take care of our needs. We work so hard to raise our littles, care for our families, be good partners, and keep things in order in the house, and we deserve some damn pampering lol


So consider this your PSA if you've been slacking on this because of "other priorities" - mama, YOU are a priority, and you can't give from an empty cup!


OK, OK, Im done on the soap box. Now to the good stuff!


I made this protein bar the other week as part of the snack recipes inside The FitMama Method, and it was much anticipated. When you make it, you're gonna love every step of the process, because hellooo!! taste testing was like eating a PB and jelly sandwich. Who knows, I may just make it to that step and stop next time because #pregnancycravings


This recipe can be gluten-free, dairy-free (depending on the forms of the ingredients below), it's naturally sweetened but without being overkill. And that drizzle of dark chocolate on top - it might seem like extra work, but let me just tell you its SO worth it!


It's the perfect little afternoon pick-me-up to get your through a busy day. Hope you love it, and if you try it be sure to tag me on IG @crystal.elizabeth.fit or share a comment below with some feedback. It always help me to know what I could do better for ya!


-Crystal xo


Strawberry Coconut Protein Bars

Prep Time: 25min | Bake Time: 10min | Total Time: 35min | Makes: 20 squares


Ingredients:

  • 1 lb organic strawberries, greens removed and halved

  • 2 tablespoons water

  • 1 tablespoon honey

  • 1 teaspoon tapioca starch*

  • 2 1/2 cups whole/quick cook oats*

  • 1 cup unsweetened shredded coconut

  • 1 cup vanilla/plain protein powder*

  • 1/4 cup chia seeds

  • 1/2 cup chopped almonds

  • 1 cup smooth almond/peanut butter

  • 1/2 cup honey

  • coconut oil, to grease the baking dish

  • 1/4 cup dark chocolate chips, melted

Instructions:

  1. Preheat oven to bake at 375 Fahrenheit.

  2. Make the strawberry compote: add strawberries, water, and honey to a medium pot and bring to a boil. Once boiling, reduce heat to low and let it cook until the strawberries have softened and are easily mashed with a fork (about 10min). Add 1 tablespoon cold water to tapioca to forma. paste, then stir into the compote to thicken.

  3. While strawberries cook, place all the dry ingredients in a large bowl: oats, coconut, protein powder, chia seeds, and almonds. Stir to combine.

  4. In another large bowl, add wet ingredients: almond/peanut butter, honey, and strawberry compote once it’s cooked. Whisk well to combine.

  5. Add wet ingredients to dry and mix well with a large spoon and use some elbow grease to combine. The mix will be quite wet.

  6. Grease a 9x9” baking dish with a little coconut oil. Spoon mixture into it and press to flatten evenly. Bake for 10 min, just to set the squares.

  7. Once cooled, score the outside with a sharp knife and cut in half. Using a large metal spatula, remove the halves and place on a cutting board. Cut into 10 bars, then cut in half again for squares.

  8. Melt chocolate in a small pot over low heat, stirring occasionally. Drizzle melted chocolate over the bars. Mmmmmm!


*NOTES:

  1. STORAGE: put in an air-tight container on the counter for up to 5 days, and freeze any you won't eat for later by tightly wrapping in plastic wrap then putting in the freezer.

  2. You can also use cornstarch or xantham gum to thicken if you don't have tapioca.

  3. MAKE IT NUT-FREE: Omit the almonds and use sunflower seed butter instead.

  4. MAKE IT GLUTEN-FREE: Choose gluten-free oats if you'd like this recipe to be gluten-free.

  5. MAKE IT VEGAN: sub maple syrup for honey and be sure to use plant-based protein powder.

  6. MAKE IT DAIRY-FREE: Choose a dairy-free protein powder to make this dairy-free. I LOVE the Isagenix IsaPro Plant-based Vanilla Protein Powder. It mixes really well and has the best taste for a vegan powder that I've tried, without an upset tummy. You can grab it in the link to try!




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