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A blue plate with 3 homemade chocolate dipped coconut "luna bars."
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Homemade Chocolate Dipped Coconut 'Luna Bars'

Prep Time10 mins
Resting Time1 hr
Total Time1 hr 10 mins
Course: Bars and Balls
Cuisine: American
Keyword: chocolate dipped coconut bars
Servings: 16 bars
Calories: 101kcal


  • 2 cups crispy brown rice cereal I used Erewhon's Gluten-Free
  • ½ cup old fashioned oats gluten-free
  • ¼ cup unsweetened dried coconut flakes
  • 2 Tablespoons protein powder I used Sunwarrior
  • 1 Tablespoon cocoa powder
  • ¼ cup brown rice syrup
  • ¼ cup honey or maple syrup
  • 1 Tablespoon natural creamy peanut butter
  • 1 Tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 4 Tablespoons vegan chocolate chips melted


  • Put cereal and oatmeal in a small food processor/chopper and pulse until the cereal is chopped fine. Don't process it too much or else you'll end up with flour.*
  • Place cereal and oat mixture in a large mixing bowl and add in the coconut, protein powder and cocoa powder.
  • Add the brown rice syrup, honey, peanut butter, coconut oil, and vanilla to a small sauce pan on medium-low heat. Stir mixture and heat until everything is melted and combined, about 2 minutes.
  • Pour over the dry ingredients and stir very well, making sure to coat everything.
  • Line a pan with parchment paper and spread the mixture evenly into the pan. Place a sheet of parchment paper on top of the mixture, then press down as firmly as you can. Really press it down.
  • Melt chocolate chips in the microwave, stirring every 30 seconds until completely melted.
  • Spread the chocolate on top of the bars and freeze for at least an hour before slicing.
  • Store the bars in a sealed container in the freezer, fridge or a room temperature. I like them straight from the freezer!


Serving: 1 bar | Calories: 101kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 11mg | Potassium: 37mg | Fiber: 1g | Sugar: 6g