Chocolate Coconut Energy Bars



Protein (g)


Carbs (g)


Fat (g)


  • 80g ripe banana

  • 30g soft pitted dates

  • 80g ground almonds

  • 20g unsweetened coconut flakes

  • 2 tbsps ground flaxseed

  • 1 tbsp chia seeds

  • 40g vanilla or chocolate flavour whey or rice protein powder

  • 120g tahini, stirred well

  • 30g coconut oil

  • 35g cocoa nibs

  • a pinch of sea salt


Line a 15x15cm baking tin with baking paper.

Mash the banana in a bowl.


Place the dates and ground almonds in a blender and blend until smooth. Transfer to the bowl with the banana.

Add the remaining ingredients and mix well to combine. Add a splash of cold water if the mixture is too crumbly. Transfer the mixture to the tin and spread evenly with a spatula. Press down to compact the mixture.

Refrigerate until firm. Cut into 12 bars.


Store any leftovers in an airtight container and freeze for up to 2 weeks. Remove from
freezer 10-15 minutes before serving.