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Coconut PB & Chocolate Mint Protein Squares

Some things were meant to go together: PB and chocolate, chocolate and mint. Perfection is combining the flavor trio and having awesome protein squares.

For a nourishing combination of chunky peanut butter and dark chocolate with a hint of minty flavor, these cookie squares are a treat packed full of Phytonutrients and Flavonoids. Kaz's Coconut Peanut Butter & Chocolate Mint Cookie squares are win-win when it comes to snackin’ and being on the go. It’s like having your very own peanut butter cup but made exactly how you like it. Leave out all of the bad stuff of course, such as the sugar and artificial flavoring because these squares don’t need them. You could also melt gobs more dark chocolate on top or cover them entirely in the yummy cacao mass.


Kaz's Coconut PB & Chocolate Mint Cookie Squares

Prep Time: 45min + 35min Bake Time


  • Coconut Peanut Butter Layer:
  • 6 scoops Warrior Blend vanilla protein
  • 1 ¼ cups unsweetened cashew milk
  • 3/4 cup peanut butter powder
  • 1/3 cup dry-roasted peanuts
  • 2 tablespoons peanut butter
  • 1/2 teaspoon ground vanilla bean
  • 3/4 teaspoon ginger
  • 1/4 cup shredded coconut
  • 1/2 teaspoon baking powder
  • 6–7 pieces peanut butter chocolate protein bars

nutbutter-chocmint-cookiesqs-SW2sm_picChocolate Mint Crust:

  • 4 scoops Classic Plus vanilla protein
  • 1 teaspoon Sunwarrior Supergreens
  • 1 cup unsweetened chocolate coconut milk
  • 1/3 cup cacao powder
  • 1/4 cup dark chocolate pieces
  • 3 tablespoons chopped walnuts
  • 3 tablespoons sprouted almonds
  • 2/3 cup gluten-free rolled oats
  • 1/3 cup applesauce
  • 1 tablespoon ground flax seeds
  • 1 tablespoon chia seeds
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon ground vanilla bean
  • 1/2 teaspoon baking powder


  1. Oven Temp: 325 degrees
  2. Combine all ingredients for the chocolate mint crust in a large bowl and stir until clumpy and sticky.
  3. Take out a square baking pan and spray with non-stick cooking spray and flatten chocolate mint crust mix on the bottom of the pan. Set Aside.
  4. Next, combine all ingredients for the coconut PB layer (except the shredded coconut) in another bowl and stir until chunky.
  5. Add coconut PB layer batter over chocolate mint crust in square baking pan and spread to evenly cover.
  6. Sprinkle shredded coconut and place pan in the oven for about 35 minutes or more if needed. Be careful not to over bake.
  7. nutbutter-chocmint-cookiesqs-SW2sm 2_picTake out and place cookie square on cooling rack.
  8. Once cooled, cut into slices.
  9. Best served warm.

If you like my recipe, email Kaz.

Itadakimasu! ~ Enjoy!

Want more chocolate mint? Try this recipe!

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