Pucker Up Lemon Coconut Protein Bars

These lemon coconut protein bars are a little bit magical with a unique blend of ingredients that may aid calorie burning and sensations of satiety.

I am curious Ally..which protein powder do you use? There is such a wide variety out there…some with fillers, some not. Would that effect the recipe do you think? I am loathe to use up a tone of powder if it is wont function ($$$$!)!! These look really yummy and I LOVE lemon!

Great question Tessa! I tend to use 100% grass fed whey protein most often when baking, but often sub in vanilla flavoured yellow pea protein as well if I’m making snacks to feed others who might have intolerances or other dietary needs. When choosing protein powders, always get the most natural as there really isn’t any need to spend more on those with sweeteners or nutrient fortifications. It won’t really affect the recipe itself, but these inclusions usually seem to make the protein powders even more expensive!

Hey Ally. I tryed to do them and failed 🙁 mine were very dry how do you think that happend? is the amount of wet ingredients realy sufficient?

I’m sorry to hear they were dry 🙁 Did they hold their shape or were crumbly/brittle? The issue here is more than likely with the coconut flour, as it’s a very thirsty flour of which some brands can absorb more liquid than others. What consistency was the final batter before baking?

Even before baking the batter was quite brittle and after baking even more. How many lemons do you use to get the amount of lemon juice? Or maybe it’s the protein powder i use :/ i used this one http://www.z-konzept-nutrition.de/en/portfolio_page/100-whey-protein/

The amount of lemon juice is measured by volume, so it could vary depending on the size/type of lemons used. I tend to use whey protein when baking (very similar to what you linked to), so I’m still leaning towards a very thirsty coconut flour being the culprit here 🙁 The batter needs to be well moistened after mixing, if it’s brittle and dry going in it’s definitely going to come out worse! Sorry for the bad baking experience 🙁

Coconut flour is slow to absorb liquid and it needs to sit for a bit (up to 10 minutes) to get fully hydrated. Even if you live in a dry area, there should be enough liquid in this recipe for a moist batter. If not, add a tablespoon of water.

Hi there! These look delicious! Random question though – what recipe plug in do you use for your site? I like the layout here and need to decide on one for my own site. Thanks!

Hi Lindesey 🙂 The plugin is called EasyRecipe (http://www.easyrecipeplugin.com/) and I use the premium version. I hope that helps!

I am going to try this with limes. Coconut and limes seem like a natural pair!

Lime sounds amazing Lindsay 😀 I’m totally going to do that! I’ve had a couple of people with either too thirsty coconut flour. If you have any issues, add a little more liquid (either more lime juice or some coconut milk etc) until it resembles a thick cake batter. Let me know how it goes!

Hi.. I love lemons and all things sour and can’t wait to try this recipe but I’m not crazy about coconut 🙁 I can do flour and oil but not the pieces 🙁 What can I use as a substitute? Or can I omit it all together? I don’t want to ruin the consistency.. Thanks!

You could omit the dessicated coconut, but as a recipe these flavours were used for balance so I’m not 100% sure what it will taste like if you take out all the coconut ingredients. My best suggestion would be to take out the dessicated coconut and use a little more almond meal. Be aware that it will change the flavour as well as the texture, not sure sorry 🙁

Could you omit the coconut flour? I really don’t like working with it.

You can definitely omit the coconut flour, use all almond meal instead and use one less egg 😀

Very excited to try this recipe. Do you have any nutritional information for this recipe? Thank you!

Hi Jessica, glad to hear you’re excited! I don’t have any nutrition information sorry, as I am not in the habit of calorie counting or etc. I recommend putting the ingredients into a website like ‘Calorie Count’ for the best estimates 🙂

Can I freeze some for later? If so, what is the best way to thaw them out?

You can definitely freeze these Erin, that’s exactly what I do to enjoy later 🙂 Freeze after cutting – either snap freeze on a baking tray, or wrap in cling wrap or aluminium foil then bags, label and freeze for up to 3 months. Then either defrost portions in the fridge overnight or pop straight into lunch boxes/bags to enjoy it at room temperature at lunch time.

Hey Ali, great recipe 🙂 is the nutritional info available anywhere?

Hi Hayley-Ann, sorry I don’t do calorie counting or nutritional info for my recipes. Try entering the ingredients at a website like ‘Calorie Count’, enjoy!

Instead almondmeal can u use whole wheat flour?

Hi Tania, you can definitely use whole wheat flour instead. You might need to experiment a little with the liquid volumes to get the consistency right but it will still taste delicious 🙂

Mine turned out really dry too, and I followed the recipe exact. I even took them out of the oven 5 minutes earlier. The mixture was very gooey and moist going into the oven so I’m not sure where this recipe is going wrong. The smell of the kitchen was Amazing, but these were far too dry and because of that the flavour wasn’t there.

I’m definitely going to have to troubleshoot this recipe, I’ve made it a few times as it’s written in the post and it always comes out perfectly for me 🙁 I’m going to experiment with another brand of coconut flour I think and check my oven calibration as one of those things should explain the issues

Hi Alison, mine too came out really dry – more like a crumbly biscuit that a formed bar such as yours. I’ve used Organic Fair Trade coconut Baking Flour from Tiana Organics. I also used Garden of Life Raw Protein (sprouted brown rice) protein powder, which I think might also be very thirsty. It was a very dry mix going in (more like a crumble topping that with slightly too much butter). What texture of mixture should we be aiming for (cake batter?) and how deep should the mixture be when baking? Thanks

Hi Sarah, I’m sorry to hear about how dry it came out, it definitely should have been more like a cake batter going into the oven so I can see that you definitely needed more liquid in this instacne. I’ve been testing this recipe over and over every time someone has an issue and unfortunately using my ingredients at home I’m still not having the same issues 🙁 I can definitely see it would be extremely frustrating though!! The texture should be like a wet cake batter and the depth is approximately 2cm within a 20x20cm baking tin. I have added a couple of notes to the recipe a few days ago for how to reach the right consistency, I’m sorry that I added it too late to help you with your bars though 🙁

These sound great. Wondering if you’ve done a nutritional analysis and I’m just not seeing it? If not, I can do it myself. Just looking to avoid reinventing the wheel. Thanks!

Sorry Suzanne, I haven’t don’t a calorie/macro count 🙁 Sorry for the hassle!