Vanilla Almond Coconut Protein Bars

November 12, 2018


  • 1 cup organic raw almonds
  • 1 1/3 cup pitted Medjool dates
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons RGN Vanilla Collagen Protein
  • 1/8 tsp Celtic sea salt
  • 1/4 cup unsweetened shredded coconut and a bit more for sprinkling


  • Line a small pan (7” x 11” or smaller) with parchment paper and set aside. Medjool dates tend to be softer. If your dates are hard or dry, soak them in boiling water for a few minutes to soften them.
  • Process all the ingredients in a food processor until fine crumbles form.  Place dough on top of parchment and push batter to all corners. Try to make it as even as possible on surface and edges.  Can use a flat metal spatula or rolling pin. Sprinkle coconut shreds on top to lightly cover.
  • Place in refrigerator for 3 or more hours then cut length wise then slices across.  For thicker bars, use less space or a smaller pan.

Best kept in the fridge but not necessary

Makes 12-16 Bars

discover more recipes...