Valentine’s Day Protein Pow Chocolates


POWPOWVDAY1 2These Protein Chocolates – or Protein Pralines – all have the same 4 ingredient filling. They’re absolutely STUPENDOUS! And they happen to be vegan and gluten-free too.

IMG_0515Protein chocolates are a great way to say ‘I Love You’ to your significant other this Valentine’s Day. Or to yourself, whenever really! I, for one, just ate three when I got home from the gym and today’s the 11th, hehe.

The chocolates feature protein, fiber, antioxidants, and lots of healthy fats! And they’re open to a LOT of different tweaks so you can make them to match yours or your significant other’s tastes and macro preferences. I’ve outlined a few of these tweaks in the Notes section of this post so do check it out.



1/4 cup (30g) pea Protein Pow mix (see Note 1 below for subs)
1 tbsp (12g) granulated sweetener of choice (see Note 2 below)
1/8 cup (20g) milled pumpkin and sunfloweer seeds (I got these from Linwoods; in the US, get these)
3 tbsp (38ml) milk (I used almond milk but any will do)
5 squares (50g) chocolate (I used a combo of them, see below)



1. Mix it all together until you get a dough that you can shape with your hand into 10 little balls.

2. Melt your chocolate and pour half of it into your chocolate mold.

3. Add the little protein balls in the middle of each mold and cover with the rest of your chocolate.


The chocolate coating is entirely up to you. For these chocolates here I used dark chocolate, milk chocolate, and white chocolate colored pink with a bit of red food coloring and some coconut oil to prevent the white chocolate from getting gloopy as it melts.

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The secret to their shape is this chocolate mold (available here if you’re in the US). If you order it today on Prime, you can get it tomorrow and bosh these chocolates on Valentine’s Day this Sunday! If you don’t care about their shape and/or can’t be bothered to get it, feel free to not use a mold. Just roll your dough into balls and dip them in melted dark chocolate to create some delicious Protein Truffles!

Click here for some AWESOME protein truffle ideas if you need further inspiration.



1. If you don’t have my pea Protein Pow mix, then you can’t make any protein chocolates, ever. I’m kidding, of course you can :-) A decent sub for the mix would be… hmmm…. perhaps a casein or a veggie blend of proteins? Obviously chocolates made using a random protein powder won’t turn out exactly like these though. Why not? Because nothing out there compares to my pea mix! This is, after all, why I created it and why it has recently been shortlisted for a baller award in Innovation! What I actually suggest you do if you don’t have the mix is that, instead of making these chocolates, you follow one of my recipes from here. Or from here! Make some of those until you can get your hands on my mix to make the ones in this post?

2. For these chocolates, I suggest you use either coconut sugar, granulated erythitol (like Sukrin Gold, available here in the US), or a combo of granulated erythritol and stevia (something like Truvia). It just depends on what you have at hand and whether you care about the carb content of your truffles since the coconut sugar is a higher-carb alternative to the erythritol or erythritol+stevia combo. They all will work really nicely though!

Tweaks For You to Play With 

Add some cocoa powder to your filling to end up with double chocolatey bites of deliciousness! Consider also adding some butterscotch flavoring, or vanilla essence, or cinnamon. You can also add orange oil, hazelnut or almond flavoring, or, well… anything really. Just play with your batter for the filling until you end up with a flavor that absolutely blows you and your loved one away!


Macros per chocolate (out of ten), if made using coconut sugar and dark chocolate: 59kcals, 2.1g protein, 4.3g carbs, 4.1g fat.

Macros per chocolate (out of ten), if made using Sukrin Gold and dark chocolate: 54kcals, 2.1g protein, 4.3g carbs, 4.1 fat.


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