A remake of the classic Magic Bars, these Healthy Magic Bars replace the sugary ingredients with healthy, high-protein deliciousness!

angled front view of a healthy magic bar with cookie layer and topped with chocolate, coconut, and whey icing layer — Healthy Magic Bars with Unsweetened Coconut

Instead of a graham cracker and butter crust, I used a high-protein crust with a few drops of butterscotch flavoring. Instead of chocolate chips, I used homemade raw chocolate chunks. And instead of sweetened condensed milk, I used a natural vanilla whey protein. Magical, indeed!

bottom layer of healthy magic bars in a square glass baking dish lined with unbleached parchment paper — Healthy Magic Bars with Unsweetened Coconut

coconut walnut layer of healthy magic bars in a square glass baking dish lined with unbleached parchment paper — Healthy Magic Bars with Unsweetened Coconut

chocolate chunk layer of healthy magic bars in a square glass baking dish lined with unbleached parchment paper — Healthy Magic Bars with Unsweetened Coconut

top (whey icing) layer of healthy magic bars in a square glass baking dish lined with unbleached parchment paper — Healthy Magic Bars with Unsweetened Coconut

🥣 Recipe

Healthy Magic Bars with Unsweetened Coconut

Makes 9 bars.

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 224kcal

Author: Andréa

Ingredients

Crust:

⅓ cup almond butter 80g
⅓ cup filtered water 79ml
⅛ teaspoon alcohol-free butterscotch flavor 0.6ml
½ cup vanilla rice protein powder 56g
½ teaspoon ground cinnamon 2.5ml

Baked layer:

½ cup shredded unsweetenend coconut (60g)
3 tablespoons chopped walnuts 29g

Unbaked layer:

½ recipe raw chocolate
1 cup natural vanilla whey protein powder 90g
½ cup filtered water 118ml

Instructions

Preheat oven to 325F (163C).
Line a 7" square (or similarly sized) pan with parchment paper.
In a medium bowl, mix almond butter with water and butterscotch flavor until smooth.
Add in rice protein and cinnamon. Mix until combined. (If the batter is sticky, add a little more rice protein.)
Press crust into pan.
Top with coconut and walnuts.
Bake for about 12 minutes, until crust is cooked through.
Meanwhile, mix the vanilla whey with the water.
Remove crust from oven, and let cool slightly. Top with chocolate and whey mixture.
Let sit for about an hour in the freezer or overnight in the refrigerator.
Cut into bars, and enjoy! Store in the refrigerator or freezer.

Notes

A note about substitutions: You can substitute pea protein (or a pea blend, like Warrior Blend) in the crust and casein for the whey, but I wouldn't make other substitutions. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) If you want to save a few carbs, you can use stevia in place of the agave in the raw chocolate.

Nutrition

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