Like a popsicle, these coconut bars are topped with a paleo caramel, chopped peanuts and enrobed in dark chocolate. Plus, they’re loaded with collagen peptides for an extra, cool boost.
We’re always down to try new food products or food additives we haven’t come across yet. Like us, you’ve probably heard the social media sphere buzzing about collagen peptides for awhile now. We had to give it a try!
Collagen is an important building block of amino acids that our bodies need to grow healthy hair, maintain our skin, nails, bones, and even our gut health. Adding collagen to our diet helps to keep our body running smoothly on the inside and in turn, keeps things looking beautiful on the outside. We especially love the workout benefits of collagen and love that it helps the body recover after exercise. Trust us, one of these cool coconut bars are perfect after a good workout. 
Vital Proteins makes a slew collagen products that you should be sure to check out. They also make a gelatin that is great for baking and pastry purposes. Plus, they have creamer powders that are perfect in your coffee and a matcha tea collagen powder… uh… YUM.
For this recipe, we used their Vital Proteins Collagen Peptides which are easy for our bodies to digest and utilize right away and are sourced from grass-fed, pasture-raised bovine hides to ensure a high quality and sustainable source of nutrients.
We whisked some of the collagen into the bar base, which happens to be dairy free, and you can’t taste of detect it at all. Unlike the Vital Proteins Gelatin, this powder will not gel your liquids. If you’d like more of a creamy ice cream texture instead of a crisp, popsicle consistency, throw the mixture in your ice cream machine before spreading into a pan to form the bar shape. These coconut bars can be made on a stick to be like a popsicle too!
They end up tasting like glamorous, sweet, chocolate-dipped popsicles. The perfect summertime treat!
Disclaimer: We were not paid to create this post. However, Vital Proteins did send us a free sample to make this recipe. We had so much fun making these bars and truly love the benefits of collagen peptides.
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Boosting Frozen Coconut Bars
- Total Time: 60 minutes
- Yield: Makes 12 1x
- Diet: Dairy-Free, Vegetarian, Omnivore
Description
Creamy coconut bars with a dairy-free caramel topping. Perfect for a sweet treat any time.
Ingredients
- 1 cans (382 g) full-fat coconut milk
- 1/2 cup dark brown sugar or coconut sugar
- 1 tsp coconut oil
- 4 tbsp Vital Proteins Collagen Peptides
- 1 cups (237 ml) milk or cream of choice
- 1 cans (397 g) full-fat coconut milk
- 1/3 cup honey
- 1/4 tsp sea salt
- 1 cups (237 ml) peanuts
- 3 cups (710 ml) dark chocolate chips
Instructions
- Make the caramel sauce.
- Combine the coconut milk and coconut sugar in a saucepan over medium-high heat. Bring to a boil, then immediately lower the temperature to a light simmer.
- Simmer for 30-40 minutes, stirring occasionally, and stir frequently at the end to incorporate any caramel bits.
- Once the sauce has turned a dark amber and thickened, remove from heat and stir in the coconut oil. Allow to cool.
- Refrigerate until use.
- Make the coconut bars.
- Sprinkle the Vital Proteins Collagen Peptides over 1 cup of milk and stir to combine. Set aside for 3-5 minutes to bloom.
- Add the coconut milk and honey. Whisk to combine.
- Pour the mixture into a container with a lid and refrigerate until chilled.
- Process the chilled ice cream base according to your ice cream maker’s instructions (15-20 minutes minimum churn time recommended). Spread ice cream into a sheet pan or cake pan lined with plastic wrap, press chopped peanuts into the top, spread caramel over top, and freeze until set. Alternatively, skip the ice cream machine and pour into a lined sheet pan or cake pan for a popsicle texture. Once slightly set, press peanuts into the top and spread with caramel.
- Once fully set, remove from freezer and cut into bars. Leave as bars or pierce with wooden sticks to make pops. Place back in freezer for a few minutes to chill before dipping.
- Melt chocolate in a bowl over a double boiler.
- Dip frozen bars in chocolate. Place on a wire rack on a sheet pan and freeze until set.
Notes
- For a richer caramel, use coconut sugar instead of brown sugar.
- To prevent ice crystals, make sure your coconut milk is well-chilled before making the ice cream base.
- These bars can be stored in the freezer for up to 2 months; allow them to sit at room temperature for 5-10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 30
- Sodium: 50
- Fat: 20
- Saturated Fat: 15
- Unsaturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 10
Find it online: https://honestcooking.com/boosting-frozen-coconut-bars/
Frequently Asked Questions
What type of dark chocolate should I use for enrobing the coconut bars?
You should use a high-quality dark chocolate with a cacao content of at least 70% for a richer flavor and better texture when enrobing the bars.
Can I substitute the peanuts with another nut or seed?
Yes, you can substitute the chopped peanuts with almonds, walnuts, or even pumpkin seeds if you prefer a nut-free option.
How do I ensure the paleo caramel sticks well to the coconut bars?
Make sure the coconut bars are slightly chilled but not frozen when you drizzle the paleo caramel on top, as this will help it adhere better.
