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    Home > Blog > Protein Desserts > Protein Fudge and Filled Chocolates

    Chocolate Protein Raspberry Hearts

    Updated: Aug 24, 2022 · Published: Feb 14, 2015 · By Andréa Marchese · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    With Valentine's Day upon us, I couldn't resist creating this recipe for Chocolate Protein Raspberry Hearts! It is similar to my other filled protein chocolates, but I've used a new sweetener: Swerve confectioners style erythritol. It makes for a delicious flavor and a smooth finish to the chocolate coating. Give it a try!

    Enjoy!

    a plate full or raspberry filled chocolates with one cut open

    Chocolate Protein Raspberry Hearts

    Makes about 15 chocolates
    Print Recipe Pin Recipe Rate Recipe
    Calories: 56kcal
    Author: Andréa Marchese

    Ingredients

    • ¼ cup raw coconut oil 56g
    • 2 teaspoons confectioners erythritol 10g
    • ¼ cup cocoa powder 24g
    • ½ cup natural chocolate whey protein powder 45g
    • ½ cup raspberries mashed
    • ½ teaspoon confectioners erythritol 3g

    Instructions

    • Make the chocolate coating by mixing coconut oil, erythritol, and cocoa powder. 
    • Fill the cavities of a silicone candy mold about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity. (It helps to use a candy funnel.)
    • Over a sheet of parchment paper, turn the mold over and pour out what hasn’t stuck to the mold.
    • Using a bowl scraper or the back side of a knife, scrape off any excess chocolate from the top surface of the mold.
    • Place the mold in the freezer for 3-5 minutes to set the chocolate. 
    • Collect your excess chocolate and set aside. (It may be easier to fold and freeze the parchment to collect the excess chocolate.)
    • Meanwhile, mix the ingredients for the chocolate raspberry filling.
    • Remove the mold from the freezer. Fill the chocolates with the chocolate raspberry filling, leaving a little room in each mold cavity for more chocolate.
    • Top with remaining chocolate.
    • Freeze for at least 10 minutes.
    • 11. Enjoy! Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.

    Nutrition

    Serving: 1piece | Calories: 56kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Fiber: 1g | Erythritol: 1g
    Tried this recipe?Mention and tag us! @proteincakery

    More Protein Fudge and Filled Chocolates

    • Sugar Free Peppermint Patties
    • Keto Fudge
    • Protein Peanut Butter Fudge Cups
    • Chocolate Lime Pomegranate Protein Filled Chocolates

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

    More about me →

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