Prot: 8 g, Carbs: 5 g, Fat: 12 g, Cal: 164 (3 pieces).

protein-cakery-chocolate-orange-protein-dreams

I’m sure it’s no secret that I love my Key Lime Protein Chocolates. And one day recently as I went to make some, I realized I had no limes. So I looked for my lemons. I was sure I had some lemons. Nope, no lemons. But I found an orange! And these Chocolate Orange Protein Dreams were born!

chocolate-orange-protein-dreams-whey

These are similar to my other filled chocolates, but here I used chocolate whey for the filling. The Vitamin Shoppe‘s True Athlete chocolate whey is so milk chocolatey, it’s the perfect choice here! Also I chose to use stevia here instead of agave nectar to sweeten the raw chocolate coating without adding extra carbs.

chocolate-orange-protein-dreams-easy

As I often do for my protein chocolates, here I used this silicone mold and this candy funnel.

I’m sure these would be great with a splash of Curaçao liqueur, too! ;) (Replace a tablespoon of juice with the liqueur.)

chocolate-orange-protein-dreams-curacao

Delicious Chocolate Orange Protein Dreams! A quick and easy protein treat!

5.0 from 1 reviews
Chocolate Orange Protein Dreams
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 3 pieces
  • Calories: 164
  • Fat: 12g
  • Carbohydrates: 5g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 8g
Prep time: 
Total time: 
Make about 15 chocolates (5 servings).
Ingredients
Raw chocolate coating:
Chocolate orange filling:
Instructions
  1. Make the chocolate coating by mixing coconut oil, stevia, 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 orange juice, orange zest, and whey protein.
  7. Remove the mold from the freezer. Fill the chocolates with the chocolate orange 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. 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.