Milky Protein Bars


  • 1/2 cup (125g) riced cauliflower steamed for 8 minutes; allow to cool to room temperature
  • 4 scoops (120g) Pulsin whey protein concentrate
  • 1/4 cup (60ml) coconut cream from the top of a refrigerated can of full fat coconut milk
  • 3/4 cup (180ml) unsweetend almond milk
  • 1/4 cup (30g) coconut flour
  • 1/2 cup (120g) roast cashew butter
  • 1/2 cup (110g) coconut oil
  • 20 drops liquid stevia or 2 tbsp (40g) to taste
  • 1 heaped tsp vanilla powder or 1.5 tsp pure vanilla extract
  • 1 -2 tbsp (7 -14g) maca powder..depending on how malty you want the filling!
  • 2 tbsp (14g) lucuma powder

To Coat

  • 200g (2 cups) 85 – 90% dark chocolate (I used 90%)

A bar that invokes the taste of childhood, sweet enough to satisfy cravings but with enough protein to make the perfect post workout snack – yes please!

There’s also a hidden vegetable in these bars, that ensures you have at least 1 of your 5 a day. The humble cauliflower has been added to give a great creamy consistency.

Plus not only can you keep these bars in the fridge, you can also freeze them and eat them cold like a choc ice. What’s not to love about this recipe?!


Milk Bars 13                Milk Bars 2                Milk Bars 8


  1. Blend together all filling ingredients with the exception of the protein powder and coconut flour in your high speed blender
  2. Start on a low speed, stop, scrape down the sides and repeat until starting to flow more smoothly
  3. Once it’s easily spinning add in the protein powder and coconut flour, increase the speed to create a silky smooth filling
  4. Pour in a to a lined loose bottom lightly greased 6 inch square tin
  5. Place in the freezer for one hour
  6. Remove and slice in to 10 bars
  7. Place on a lined baking tray and return to the freezer while you melt the chocolate
  8. If they’ve softened while slicing leave to firm up for a couple of hours first
  9. Melt chocolate in a bain marie or in 20 second intervals in the microwave
  10. Carefully coat each milky way bar with chocolate gently lifting it up with a fork underneath and tapping off the excess
  11. Place back on to the parchment lined baking tray from the freezer
  12. Once the chocolate is set which will only take a few minutes, drizzle with the remainder to make them look pretty
  13. Allow to firm up and then store in the fridge for up to 1 week or the freezer for up one month

Milk Bars 5                Milk Bars 1                Milk Bars 6

Leave a comment