Prot: 3g, Carbs: 2g, Fat: 5g, Cal: 50
‘Tis the season not only for Christmas cookies and egg nog, but for all things Hanukkah! And I made some Protein Hanukkah Gelt (chocolate coins) to celebrate!
I have fond memories of receiving Hanukkah gelt with my Christmas presents from my grandparents. They were Italian-American Catholics, but they lived in Borough Park, Brooklyn (a neighborhood that had become predominantly Jewish). I’m sure my grandma didn’t think much of it, other than “the kids would love these chocolates on their gifts.” But I think it showed very modern thinking in an otherwise very traditional family. (And later, when I converted to Judaism as part of my own personal journey, I appreciated this even more!)
To make the Protein Hanukkah Gelt, I started with unsweetened chocolate so I would be able to add my choice of sweetener. But you could certainly choose your favorite dark or milk chocolate, as you like.
Adding protein powder can make the chocolate a bit grainy, so there’s a balance you’ll want to achieve there. I added some coconut oil to keep the protein chocolate smooth without adding more bitterness from unsweetened chocolate. Cacao butter would also work (and probably better, so the chocolates would hold up better in a warm room), but I went for an ingredient I thought you might already have at home.
I used chocolate molds for large and small coins, and they worked very well! I then wrapped the coins in gold foil wrappers. I’m very happy with how they turned out; they look quite royal and luxurious!
All in all, a very easy recipe for very delicious treats. And this homemade Protein Hanukkah Gelt tastes way better than the ones in the little mesh bag. :)
For more protein chocolate recipes, see what I’ve made with white chocolate!
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- Serving size: 10g (2 large chocolate coins)
- Calories: 50
- Fat: 5g
- Carbohydrates: 2g
- Sugar: 0g
- Fiber: 1g
- Protein: 3g
- Melt chocolate and coconut oil together.
- Add whey protein and sweeteners. Mix well.
- Using a candy funnel (or spoon), fill the coin molds with chocolate.
- Refrigerate until set (30 minutes or more).
- Turn the molds over, and pop the coins out.
- Wrap them in gold foil wrappers.
- Enjoy! Store in the refrigerator.