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Vegan Protein Choco Bars

Vegan Protein Choco Bars


  • 2 Scoop Vanilla Ka'Chava
  • 1 ½ Cups coconut flour
  • 1/3 Cup melted and cooled coconut oil
  • 3 Tbsp pure maple syrup /¼ Tsp salt

Caramel layer:  

  • 1/2 Cup almond butter (crunchy or creamy works) 
  • 1/3 Cup pure maple syrup 
  • 1/3 Cup coconut oil 
  • 1 Teaspoon vanilla extract 
  • 1/4 Teaspoon sea salt

Chocolate layer: 

  • 1/2 Cup chocolate chips, dairy free if desired 
  • 1 Tbsp coconut oil


  1. Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper.
  2. In a medium bowl add Vanilla Ka'Chava, flour, maple syrup, coconut oil and salt. Mix together until it forms a nice thick crumb texture.
  3. Add to pan and use your fingers to evenly press down. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
  4. Next add almond butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
  5. Place in freezer for 15-20 minutes.
  6. Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted.
  7. Pour over the caramel layer and tilt side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
  8. Cut into 16 bars and remove from pan. *Bars should be kept covered in the fridge until ready to eat. Enjoy!
ka’Chava is made with over

85+ superfoods, nutrients

See All Ingredients