Allow me to first apologize because I lied to you. On the 23rd of January, at around 11:45pm, I lied it you. I said I wouldn’t upload another chocolate-containing recipe until February and what is this you’re looking at? A post for protein chocolates – in January. I was’t planning on giving in to my chocoholia, I promise. But, well… a bar of 85% Lindt just made it into my basket when I went to the store yesterday and I didn’t have the heart to put it back. So I didn’t. And here we are.
Either way, I still plan on giving you a recipe for a protein chocolate box on Valentine’s day next month. Don’t think I’ve forgotten. My plan is to make a protein version of this Godiva box I uploaded on Instagram. It’s going to be an epic post – featuring several different kinds of protein chocolates. And I’ll give you the recipe for all of them because Valentine’s day’s a day for love and -*cheeseball alert*, *cheeseball alert*- Zeus knows I love you guys. You’re the reason Protein Pow is is alive and powerfully kicking!
Anyways, I don’t want to cloy you with my cheesiness and random stream of yadiyadiya so let me give you this recipe as a preamble to what’s going to hit your screen on February 14th. By the way, I’m going to upload a few more pics of these chocolates tomorrow morning (because there’ll be sunlight and my pics turn out a LOT better when there’s sunlight) so tune in then to see a lot more – and better – pics of these chocolates’ internal anatomy.
1 bar 85-90% dark chocolate (100g)
1/2 cup vanilla whey protein powder
2 tbsps (24g) coconut flour
1/4 cup milk (almond or coconut would be best)
1/8 cup ground almonds
2 tablespoons cashew, peanut, or almond butter (I used PB but any will do)
1 teaspoon caramel flavoring (this is optional but if you can find it, ohoho!)
1. Get a big bowl out and add all the above ingredients to it, except for the chocolate bar. Mix the ingredients together until you get a soft sort of ‘dough’ thing.
2. Make sure you try the batter at this stage to ensure it hits all the right notes. Word of warning: you might feel tempted to, at this stage, eat all the batter. Please don’t. Think about your chocolates.
3. Melt 1/2 the dark chocolate in a bain marie (i.e. a glass bowl on top a pot of boiling water).
4. When the chocolate has melted, pour it into a silicone chocolate mold. If you’re in the US, get this one; if you’re in the UK, add this one to your cart – you don’t have to get the heart ones if you don’t want though, there’s a lot of amazon. Just browse. Move the mold around to ensure you cover the bottom and sides.
5. Put the mold in the freezer so the chocolate sets.
6. Take the mold out of the freezer after 25 minutes and add your protein filling to it.
Melt the second 1/2 of the dark chocolate in a bain marie (i.e. a glass bowl on top a pot of boiling water).
7. Add the melted chocolate on top of the filling to basically ‘seal’ the chocolates and ‘encase’ the filling inside.
8. Transfer to the freezer for 30 minutes or until they’re solid and, then, unmold them by just flipping the mold over and pressing the chocolates out! It honestly couldn’t be easier. When I make my Valentine’s Day chocolates, I’ll take a video of the whole process so you see how easy the whole thing is, OK?
Macros per chocolate (out of 16):
3g carbs (out of which 2g is fiber so net carbs = 1g!)