Prot: 9 g, Carbs: 9 g, Fat: 12 g, Cal: 183 (4 chocolates).

protein-cakery-caramel-filled-protein-chocolates

I thought I was through posting Valentine’s Day protein treats for this year. But after promising to make some Caramel Filled Protein Chocolates for a friend, I couldn’t resist sharing them with you!

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As with my recipe for Caramel Apple Protein Pie, the caramel flavor comes from the combination of the carob powder and maple flavoring. Depending on the mold you use, this recipe will make about 15-20 chocolates. This silicone rose mold is a bit smaller than the heart mold I used for the Strawberry Filled Protein Chocolates earlier this week.

As with the Strawberry Filled Protein Chocolates, I’m using a raw chocolate coating. But you can certainly use regular dark chocolate, if you prefer.

caramel-filled-protein-chocolates-silicone-mold

Getting the chocolate to be the right consistency is the only tricky part here. You’ll want it to be thin enough to move around the mold, but thick enough to stick to the mold and coat each cavity. I usually need to warm the chocolate to get it smooth, then let it cool a bit before putting it into the mold. But once you get the hang of it, you’ll be hooked! They’re delicious!

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Along with some Cherry Rose Protein Truffles and Strawberry Filled Protein Chocolates, these would make a great Valentine’s Day gift!

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Caramel Filled Protein Chocolates
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 3-4 chocolates
  • Calories: 183
  • Fat: 12g
  • Carbohydrates: 9g
  • Sugar: 5g
  • Fiber: 2g
  • Protein: 9g
Prep time: 
Total time: 
Ingredients
Raw chocolate coating:
Caramel filling:
Instructions
  1. Make the chocolate coating by mixing coconut oil, agave, and cacao powder. If the mixture is lumpy, warm it by placing the bowl in a larger bowl of warm water. You'll want the chocolate to be smooth, but thick enough to stick to the mold. If it gets too thin, let it cool slightly. (This is the only tricky part, getting the right consistency.)
  2. Fill the mold cavities about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity.
  3. Over a sheet of parchment paper, turn the mold over and pour out what hasn't stuck to the mold.
  4. Using a bowl scraper or the back side of a knife, scrape off any excess chocolate from the top surface of the mold.
  5. Place the mold in the freezer for 3-5 minutes to set the chocolate. Also fold and freeze the parchment to cool the chocolate so you can peel it off and warm it up again.
  6. Meanwhile, mix the whey protein, carob powder, water, and maple flavoring.
  7. Remove the mold from the freezer. Fill the chocolates with the caramel filling, leaving a little room in each mold cavity for more chocolate.
  8. Top with remaining chocolate.
  9. Freeze for at least 10 minutes.
  10. Remove chocolates from the mold, and enjoy!
  11. Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.
Notes
A note about substitutions: you might try replacing the whey with casein, but I don't think vegan powders would work well in the filling.