Dark Chocolate & Mango Protein Bars

If you’re thinking mango + chocolate is an objectionable combination, I hear you. I was’t too hot on it to begin with. Until I found, bought, and demolished this chocolate bar last week and BAAAAM! I was blasted off the ground. It was delicious! Tangy and punchy, bitter yet sweet, and oh nom nom nom.

Now, these bars right here are not for the faint of heart. They’re DARK. And I mean DARRRRRK. That’s because I made then with chocolate whey protein powder, 100% cocoa powder and 90% dark chocolate (what can I say? my tastebuds drum to a dark tune). They weren’t all bitter though, not at all, because the mango juice and dried mango brought out the sweetness, making the final product an absolute sensation for dark-chocolate-loving souls like myself. Ready for the recipe? It’s super easy:


1/4 cup chocolate whey (I used some chocolate whey isolate from the Maxiraw Shop)
1/4 cup 100% cocoa powder
1/4 cup coconut flour
1/2 cup cartoned coconut milk (or almond or regular cow’s milk)
2 tablespoons mango juice (straight from the fruit ideally!)
3 tablespoons dried (or freeze dried!) mango – this is optional but nice :-)
4 squares 99% dark chocolate (or 75-80% if your tastebuds aren’t ready for The Darkness)


1. Mix the whey, cocoa, coconut flour, mango juice, and milk in a bowl until you get a kind of dough you can shape with your hands into bars. Shape either four small bars out of this ‘dough’ or two bigger ones like mine.

2. If you’re having trouble shaping the mix, just dry it up with a bit more coconut flour. If it’s too thick and crumbly, ‘moisten’ it up with some extra milk.

3. Once all the  bars are shaped, melt your dark chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water).

4. When the chocolate has melted, dip the bars in there using a spatula or your hands.

5. Sprinke with freeze dried or chopped mango (I used freeze dried!) This is totally optional but highly recommended because it adds an extra texture and additional ‘mangoness’ to the bars.

6. Finally, place them on a plate covered my aluminium foil (or baking paper) and transfer them to the fridge for a couple of hours or to the freezer for 30 minutes or until the chocolate sets!

Macros per Bar (out of 2):

17g protein
17g carbs (out of which 9g is fiber! so in total per bar = 7g net carbs) 11g fat

Note: To get a clear picture of how the bars are molded and coated, follow the general guidelines in my Protein Bar Ebook – an ebook that features my absolute favorite protein bar recipes (which by the way, to answer a question I’ve gotten emailed a lot: no, none of those recipes feature on this blog! None of the ones in my cookbook do either.) Also, check out this video I made (and subscribe to the channel if you want to get notifications when I upload new videos).

PS: Don’t forget to download the Protein Bar Pack from my Protein Pow App!

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