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Carob Coconut Protein Fudge Bars

They are gluten-free, dairy-free, nut-free, and refined sugar-free.

These raw vegan carob coconut protein bars have a lovely chewy fudge layer and a soft creamy carob layer.

By Audrey, Unconventional Baker
A layer of chewy coconut fudge, an ice cream-like layer of creamy carob goodness, and a layer of crunchy cacao nibs, and a whole lotta deliciousness is how I would describe these little bars.


Coconut Layer:

  • 1 cup coconut manna (coconut butter; not coconut oil)
  • 5-6 tbsp raw vanilla protein powder (I used 2 packets of Livwell Vanilla powder)
  • 4 tbsp maple syrup
  • 4 tbsp almond milk (or another plant milk)
  • 1 tsp pure vanilla extract
  • ½ tsp cinnamon (optional)
  • ⅛ tsp sea salt


Carob Layer:

  • ⅓ of the mixture from the coconut layer
  • 3 tbsp almond milk (or another plant milk)
  • 2 tbsp carob powder
  • 1 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • ⅛ tsp sea salt

Optional Toppings:
  • cacao nibs, chocolate (or carob) chips or chunks, chocolate shavings, etc. Or alternatively use shredded coconut or chopped nuts of choice (if not nut-free).


  • Blend all coconut layer ingredients in a power blender until smooth. Transfer 2/3 of this mixture (leaving the remaining 1/3 behind in the blender) to a 7″ x 5″ glass container (or any dish of a similar size) that’s lined with parchment paper at the base and sides. Even out the layer with the back of a spoon.
  • Add remaining carob layer ingredients to the blender and blend again until smooth. Transfer this mixture into the container over the coconut layer and smooth out the top. Sprinkle with desired toppings.
  • Freeze for 5-6 hours or overnight. Thaw out slightly (until you can pull the frozen bar out of the container), pull out of the container onto a cutting board  and cut into pieces, and enjoy! Keep leftovers frozen and thaw out a piece at a time as needed for a few minutes for a softer texture.


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Cake Magazine: Carob Coconut Protein Fudge Bars
Carob Coconut Protein Fudge Bars
They are gluten-free, dairy-free, nut-free, and refined sugar-free.
Cake Magazine
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