Protein Han Solo in Dark Chocolate Carbonite

Finally, I can cross ‘eating Han Solo Protein Bars’ off my bucket list! And now you can too! Wait, what? It wasn’t on your bucket list? No? Well, how about you add it? Kind of lame, you say, but hey! It’s fun. I mean, what’s not to love about the idea of eating Protein Han Solo in Dark Chocolate Carbonite? You get to feel like a proper Brobdingnagian alien being (who I guess ruined the whole movie series by munching down one of the main characters…) Make them though! because, I promise: regret it you will not.

Anyways, these bars were delicious!

I made them using a Hans Solo silicone trat (here’s a link to it if you’re in the UK and here’s a link to it if you’re in the US).

The bar kind of of cracked a bit (horizontally) but hey, something’s gotta give. The filling too was awesome! And super easy – all you need are four relatively common ingredients.

Ready for the recipe? Here it goes:


1/4 cup chocolate whey (I used this one by Promax because I like its chocolateyness)
2 tablespoons coconut flour
3/8 cup almond milk (or any other milk you like)
1 teaspoon instant coffee (this is optional but adds a grand extra flavor dimension to Han!)

You can also add a teaspoon of toffee flavdrops if you want them sweeter still but this is optional.


1. All you need to do to make the filling is use your jedi skills to mix all of the above ingredients together in a bowl and form three bars out of the ensuing mixture.

2. Then, you melt a bar of dark chocolate (I used 90% Lindt) in a bain marie, i.e. a glass bowl on top of a pot of boiling water. This will cover three bars.

Now, because I used a silicone tray to make them, they ended up more like chocolate bars than protein bars. Why? Because, using a mold requires you to use a lot more chocolate – about 35 to 40 grams per bar than you would, if, say, you follow one of my regular protein bar recipes (like the ones here!!!!)

Macros per bar:

14.7g protein
8.7g carbs (out of which 3.3g is fiber!)
18.3g fat (from the chocolate)


1. If you want to make these bars with casein, go right ahead. Just use casein instead of whey and cut the coconut flour amount in half.

2. If you’d like to make them vegan (i.e. without whey or casein), use a vegan powder but, again, reduce the amount of coconut flour and just add milk a little bit at a time until you get to a creamy consistency.

3. Feel free to add a nut butter to the mix! PB would be particularly amazing (because PB + chocolate, wohohoaaaa).

4. If you want to make these bars without the mold, go right ahead. Just follow the way I make most of my choco-covered protein bars :-)

5. You can substitute the instant coffee I used for proper ground espresso and/or ground-up cocoa nibs. If you do though, remember not to eat one before you go to sleep otherwise you’ll be unsuccessfully counting sheep for ages…

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