Peanut Butter & Marshmallow Protein-Filled Dark Chocolates (4 Ingredients!)

Do you have a special someone? Does your special someone love working out? Does he or she love healthy eating, peanut butter, sweet marshmallows, and darrrrrrk chocolate? If the answer is yes, I’d like to present to you the perfect recipe to show them just some love and appreciation: a recipe for Homemade
Peanut Butter & Marshmallow Protein-Filled Dark Chocolates!

They’re delicious and guaranteed to make them nom nom nom!

“Oh! Darling! These Peanut Butter and Marshmallow Protein-Filled Dark Chocolates are the best thing I’ve ever tasted!”

“Oh, baby, and you made these amazing chocolates for me… from scratch!”

You’ll go down in history as the best girlfriend or boyfriend on earth, especially if you accompany the chocolates with, oh, I don’t know, a car? ;-)

These chocolates are EXTREMELY easy to make. Don’t be put off by the fact they look pretty. They’re super easy. Even a toddler could master these (and I don’t mean one of those gifted-in-the-kitchen-toddlers, I mean a regular one). All you need to do is follow four easy steps: 1) mix a bunch of protein with coconut flour and milk, 2) melt some chocolate and pour inside a chocolate mould, 3) add a dollop of the protein mix inside the chocolate-containing mold, and 4) covering the whole thing in more chocolate and sticking the whole thing in the freezer for an hour so the chocolate sets. Ready to give it a go?


1/2 bar 85% dark chocolate
1/2 cup Cellucor’s Peanut Butter & Marshmallow Protein Powder
1/4 cup coconut flour
1/2 cup milk (I used cartoned coconut but almond milk would work nicely too)


1. First, melt the chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water). Then, mix the protein, coconut flour, and milk in a bowl. If the mix is too wet, add a bit more coconut flour. If it’s too powdery, add a bit more milk – you want to end up with something you can mold with your hands. Feel free to taste it as you mix it to ensure it tastes just right as this will be your chocolates’ filling.

2. Once your chocolate has melted, pour half of the chocolate on this chocolate mould and then a tiny bit of your filling in the middle of each opening. Finally, cover the filling with the rest of the chocolate.

3. Stick it in the freezer for an hour so the chocolate sets and then unmold them.

4. This will yield eight absolutely gorgeous antioxidant peanut-buttery marshallowy protein-filled chocolates!

Macros per chocolate:

8g protein
5g carbs (out of which 3g is fiber!)
4g fat


I bought my silicone mold in the UK – click here to get it. If you’re in the US and want to get it too, click here!

If you want to get this crazy US protein powder in the UK, you can here.
If you want to use another flavor whey, you can too. Chocolate, Cookies and Crea, or Vanilla would be great – as would Toffee!

Remember you can make these chocolates inside muffin cases too if you don’t have chocolate molds.You’ll just end up with Peanut Butter Cup type chocolates :-)

Click here to check out more of my Protein-Filled Chocolate recipes!

Comments for This Entry

  • Raina Singh

    I love these so much – I don’t have peanut butter and marshmallow protein powder, so I’ve had loads of fun experimenting with other flavours of powder, and of nut butters.

    My latest spin on this recipe is banana protein powder with almond butter! Thank you so much for your recipes and making them so easy to follow – I teach group fitness for a living and occasionally we treat the members to a little something. We have our last classes on Christmas Eve and I’m going to make these for them :)

    December 18, 2013 at 9:01 pm | Reply to this comment

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