14 February 2015
Recipe: Chocolate Protein
Chocolate Protein Raspberry Hearts Recipe
Makes about 15 pieces (5 servings).
1/4 cup raw coconut oil, melted (56g)
2 teaspoons confectioners style erythritol (10g)
1/4 cup cocoa powder (24g)
Chocolate raspberry filling:
1/2 cup natural chocolate whey protein powder (45g)
1/2 cup raspberries, mashed (62g)
1/2 teaspoon confectioners style erythritol (3g)
- Make the chocolate coating by mixing coconut oil, erythritol, and cocoa powder.
- Fill the cavities of a silicone candy mold about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity. (It helps to use a candy funnel.)
- Over a sheet of parchment paper, turn the mold over and pour out what hasn’t stuck to the mold.
- Using a bowl scraper or the back side of a knife, scrape off any excess chocolate from the top surface of the mold.
- Place the mold in the freezer for 3-5 minutes to set the chocolate.
- Collect your excess chocolate and set aside. (It may be easier to fold and freeze the parchment to collect the excess chocolate.)
- Meanwhile, mix the ingredients for the chocolate raspberry filling.
- Remove the mold from the freezer. Fill the chocolates with the chocolate raspberry filling, leaving a little room in each mold cavity for more chocolate.
- Top with remaining chocolate.
- Freeze for at least 10 minutes.
- Enjoy! Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.
Macros (per 3 piece serving)
- Protein: 8g
- Carbs: 5g
- Fiber: 3g
- Sugar: 1g
- Fat: 13g
- Calories: 167
A note about substitutions: you might try replacing the whey with casein, but I don’t think vegan powders would work well in the filling.