Satisfy your chocolate cravings with these easy to make protein chocolates. Each sugar free piece has added protein and is full of delicious chocolate flavor!
These filled protein chocolates are a delicious way to increase your protein intake. They give you that satisfying feel of indulging in chocolates that a chocolate protein bar just can't match.
With their natural ingredients and high-quality protein, they support muscle growth and weight loss goals while satisfying a sweet craving.
The fillings are made mostly with whey protein, and a few call for collagen. Whey and collagen support a creamy texture in the filling.
I don't recommend using plant-based protein powders like pea protein blends because of the grainy mouthfeel (and because of the taste).
For more high protein treats to satisfy your sweet cravings, check out our high protein fudge recipes. They're all gluten free and super delicious to help you get your protein fix.
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Ingredients for the sugar free chocolate shell
I love the professional look and feel of tempered chocolate for filled chocolates. Tempered chocolate has a nice shine to it and makes a cracking sound when bitten.
Chocolate that is not tempered will have a more dull finish and be softer to the touch.
The process of tempering requires heating and cooling the chocolate to particular temperatures before using it. The process is simple, especially when using a microwave.
I used sugar free chocolate chips because I wanted to temper the chocolate for the professional look. They come tempered (as does any packaged chocolate), and they are perfect for the seeding method of tempering.
I used 365 sugar free dark chocolate chips and Lily's milk chocolate chips.
Choc Zero chocolate (no sugar alcohols) would also be a great option (squares or chips), and I've used their strawberry white chocolate and lemon white chocolate for splashes of color here since I had them on hand.
You'll need a full bag of chocolate chips (10oz) for the process, and you'll have some chocolate leftover.
If you're not interested in tempering the chocolate (you'll just melt it and cool it), you can still use sugar free chocolate.
You can also use a homemade mix of coconut oil, cocoa powder, and sweetener (stevia, monk fruit, and confectioners erythritol are good choices) as in this raw chocolate recipe if you're not interested in tempering.
Ingredients for the high protein filling
I'm using vanilla whey protein powder, chocolate whey protein powder, and marine collagen peptides in the high protein fillings for these sugar-free chocolates.
I don't recommend plant-based protein powders in the fillings because of the mouthfeel (and taste).
For a flavor boost, feel free to use natural flavor extracts like lemon, strawberry, etc. in the fillings.
Whey protein powder
Both whey protein concentrate and whey protein isolate work well here. I used this vanilla whey concentrate and this chocolate whey concentrate.
I also like this whey protein isolate very much; just be sure to add a bit of sweetener if you're using it, as it is lightly flavored and unsweetened.
Collagen protein
I like using collagen peptides when I want to add a bit of protein without really changing the flavor or texture of the filling.
These marine collagen peptides worked well in the strawberry jam filling, the cherry cordial filling, and the peanut butter filling.
Cherry Cordial Filling Ingredients
Cherry cordial filling ingredients:
- ¼ cup collagen peptides
- 3 tablespoons liquid from natural maraschino cherries
- 21 natural maraschino cherries
Nutrition per piece: Calories: 30kcal | Carbohydrates: 4.6g | Protein: 1.4g | Fat: 1.4g | Fiber: 0.6g | Sugar: 1.3g | Net Carbohydrates: 2.6g | Erythritol: 1.4g
If you like cherry cordials, you may love this chocolate covered cherry protein shake, too!
Caramel Filling Ingredients
Caramel filling ingredients:
- ½ cup chocolate whey protein
- 4 ChocZero caramel crunch squares
- 1-2 tablespoons water
Nutrition per piece: Calories: 33kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2.4g | Fiber: 1.8g | Sugar: 0.3g | Net Carbohydrates: 2.6g | Erythritol: 1.4g
Peanut Butter Filling Ingredients
Peanut butter filling ingredients:
- ¼ cup collagen peptides
- 3 tablespoons peanut butter
- pinch of sea salt
Almond butter or other nut butters would also be great here.
Nutrition per piece: Calories: 33kcal | Carbohydrates: 2.8g | Protein: 2g | Fat: 2.6g | Fiber: 0.8g | Sugar: 0.1g | Net Carbohydrates: 0.6g | Erythritol: 1.4g
If you enjoy the chocolate and peanut butter combo, you may love this chocolate peanut butter snack cake and this chocolate peanut butter pie!
Whiskey Chocolate Filling Ingredients
Whiskey chocolate filling ingredients:
- ½ cup chocolate whey protein powder
- 2 tablespoons Jameson whiskey
- 1-2 tablespoons water
Nutrition per piece: Calories: 27kcal | Carbohydrates: 2.8g | Protein: 1.8g | Fat: 1.6g | Fiber: 0.9g | Sugar: 0.1g | Net Carbohydrates: 0.5g | Erythritol: 1.4g
Strawberry Cream Filling Ingredients
Strawberry filling ingredients:
- ½ cup vanilla whey protein
- ½ cup sliced strawberries
- ½ teaspoon confectioner's erythritol (or other sweetener, optional but nice with berries)
Nutrition per piece: Calories: 25kcal | Carbohydrates:5.3g | Protein: 2g | Fat: 1.6g | Fiber: 0.7g | Sugar: 0.3g | Net Carbohydrates: 0.6g | Erythritol: 4g
If you love the chocolate strawberry flavor combo, you may love this chocolate strawberry protein shake!
Strawberry Jam Filling Ingredients
Strawberry jam filling ingredients:
- ¼ cup collagen peptides
- ½ cup sugar free strawberry jam
Nutrition per piece: Calories: 25kcal | Carbohydrates: 4.6g | Protein: 1.4g | Fat: 1.4g | Fiber: 2.1g | Sugar: 0.4g | Net Carbohydrates: 1.1g | Erythritol: 1.4g
Lime (with or without Tequila) Filling Ingredients
Lime (with or without tequila) filling ingredients:
- ½ cup vanilla whey protein
- 3 tablespoons lime juice (need 1-2 limes) OR 2 tablespoons lime juice + 1 tablespoon tequila
- zest of ½ lime
Without tequila Nutrition per piece: Calories: 23kcal | Carbohydrates: 2.5g | Protein: 1.9g | Fat: 1.6g | Fiber: 0.6g | Sugar: 0.2g | Net Carbohydrates: 0.5g | Erythritol: 1.4g
With tequila Nutrition per piece: Calories: 25kcal | Carbohydrates: 2.5g | Protein: 1.9g | Fat: 1.6g | Fiber: 0.6g | Sugar: 0.1g | Net Carbohydrates: 0.5g | Erythritol: 1.4g
Lemon Cream Filling Ingredients
Lemon cream filling ingredients:
- ½ cup vanilla whey protein
- 3 tablespoons lemon juice (need 1-2 lemons)
- zest of ½ lemon
Nutrition per piece: Calories: 23kcal | Carbohydrates: 2.5g | Protein: 1.9g | Fat: 1.6g | Fiber: 0.6g | Sugar: 0.2g | Net Carbohydrates: 0.5g | Erythritol: 1.4g
If you love lemon, try this lemon protein cake with yogurt frosting. YUM!
Chocolate Raspberry Filling Ingredients
Chocolate raspberry filling ingredients:
- ½ cup chocolate whey protein powder
- ½ cup raspberries
- ½ teaspoon confectioner's erythritol (or other sweetener, optional but nice with berries)
Nutrition per piece: Calories: 27kcal | Carbohydrates: 3.6g | Protein: 1.9g | Fat: 1.6g | Fiber: 1.3g | Sugar: 0.4g | Net Carbohydrates: 0.8g | Erythritol: 1.5g
If you enjoy chocolate and raspberry together, try these chocolate raspberry protein balls!
Chocolate Orange Filling Ingredients
Chocolate orange filling ingredients:
- ½ cup chocolate whey protein powder
- 3 tablespoons fresh orange juice (need 1 naval orange)
- zest of ¼ orange
Nutrition per piece: Calories: 25kcal | Carbohydrates: 3g | Protein: 1.8g | Fat: 1.6g | Fiber: 0.9g | Sugar: 0.3g | Net Carbohydrates: 0.7g | Erythritol: 1.4g
Lime Pomegranate Filling Ingredients
Lime pomegranate filling ingredients:
- ½ cup vanilla whey protein
- 3 tablespoons lime juice (need 1-2 limes)
- zest of ½ lime
- 2 tablespoons pomegranate arils
Nutrition per piece: Calories: 30kcal | Carbohydrates: 4g | Protein: 1.9g | Fat: 1.7g | Fiber: 1g | Sugar: 1.2g | Net Carbohydrates: 1.7g | Erythritol: 1.4g
If you enjoy pomegranate, try this pomegranate chipotle protein fudge!
Ingredient Substitutions
Feel free to swap protein powders and use your favorites!
Another chocolate option is to use unsweetened chocolate with your favorite powdered sweetener (stevia, monk fruit, and confectioners erythritol are good choices).
Equipment
Chocolate molds
If you're using sugar free chocolate chips and you are going to temper the chocolate for that professional look and feel, use polycarbonate chocolate molds.
Because these molds are stiff, you'll have better control over the process of creating the outer chocolate shells (as compared to silicone molds).
If the chocolate isn't tempered properly, however, you'll have some trouble releasing the chocolates from polycarbonate molds.
If you're not going to try to temper the chocolate, go with silicone molds. These will release more easily.
Candy thermometer
You'll need a chocolate tempering thermometer if you're tempering the chocolate. (I also have this digital food thermometer that would be great here too.)
Parchment paper
We'll need parchment paper to cover our work surface so that we can easily refrigerate and reuse any extra melted chocolate.
How to make protein filled chocolates
I recommend having a look at this video from a professional chocolatier on how to make filled chocolates. I found it helpful. I also created a video (below, in the recipe card) of the process for this recipe.
For splashes of color on the chocolate shells, you can use colored cocoa butter (food grade) as in the professional video, but I happed to have these ChocZero lemon and strawberry chocolates on hand and I used them.
Prep the chocolate mold
Lay out a piece of parchment paper a bit larger than the size of the mold, and make sure the mold is clean and completely dry.
Pro Tip: Use a microfiber cloth (the kind to clean glasses and screens) to make sure the mold cavities are free of any dust or debris.
Temper the sugar free chocolate (using the seeding method)
Temperating chocolate can be tricky, but the process is quite simple and I highly suggest giving it a try. (If you're not going to temper the chocolate, skip to the next section on filling the molds.)
To temper the sugar free chocolate, we'll melt some chocolate in the microwave to 122ºF, then add some more (tempered) chocolate and stir until the temp gets down to 86º-90ºF. Then we'll use it to make the outer shells. (Detailed instructions below.)
After that sets and we fill the shells, we'll temper the remaining chocolate again to cover the fillings, and then let the chocolates set before removing them from the mold.
Please note: The temp of 122ºF was given to me from a professional in the industry (and comes from her culinary textbook), but I've seen other tempering temperatures listed online. Feel free to see what works best for you!
How to temper sugar free chocolate:
1. Put ½ the bag of chocolate chips in a clean, dry glass bowl. NOTE: Do NOT get any water in the chocolate. This will cause your chocolate to seize, and it will not melt or temper properly.
2. Microwave for 1 minute 30 seconds at 50% power.
3. Remove from microwave and stir.
4. Microwave for intervals of 30 seconds at 50% powder until it is thoroughly melted. (Note that it is possible to burn the chocolate, so feel free to use 10 or 20 second intervals at 50% power. Burned chocolate will have a brownie-like texture.)
5. Use a chocolate tempering thermometer to measure the temperature of the chocolate. If not above 122ºF, microwave again for 10-20 seconds at 50% power until the temperature is above 122ºF.
6. Add half of what remains in the bag (¼ of original bag), and stir until the chips are melted. This will bring the temperature down and get the chocolate ready to use.
7. Once the temperature has cooled to 86-95ºF, pour it into a piping bag (or a Ziploc bag) and quickly move on to filling the chocolate molds.
Fill the chocolate molds to make the outer shells
8. Cut the corner off your piping bag (or Ziploc) and fill each cavity of the mold completely. If you don't have enough to fill all the cavities, tilt the mold and let the chocolate move from cavity to cavity (and you can help it along with a bowl scraper).
9. Use a dough cutter or the flat edge of a bowl scraper to push any excess chocolate off the mold onto the parchment paper below.
10. Quickly turn the mold upside down and give it a few taps. Excess chocolate will fall out of the mold onto the parchment.
11. While the mold is upside down, scrape the excess chocolate off the mold to the parchment below. Tap and scrape a few more times until the outer shell looks thin enough.
12. Set the mold still upside down on a clean sheet of parchment paper, and set in the fridge for 15-20 minutes to set.
13. Fold up the parchment that is covered in chocolate and refrigerate it to set and reuse.
Add the high protein filling to the chocolate shells
14. Use one (or more) of the recipes above to create high protein filling(s) for your sugar free chocolate shells.
15. Put the filling in a piping bag or Ziploc and cut the corner off.
16. Fill the chocolate shells, leaving room for the top layer of chocolate.
Top off the filled chocolates
17. Use the same tempering process to get the chocolate ready for sealing these filled chocolates:
- Remove the recycled chocolate from the refrigerator and melt it to 122ºF using the method above.
- add the remaining (tempered) chocolate chips from the original bag
- Stir until all the chips are melted and the chocolate is 86-95ºF.
- Pour into a piping bag (or Ziplock) and gently cover the filled chocolates.
- Use the bowl scraper to remove excess chocolate on the mold. The more you clean up here, the easier it will be to get the chocolates out of the mold.
- Put the chocolate mold in the refrigerator 5-10 minutes to set the chocolate.
Release the chocolates from the mold
18. Use the bowl scraper again to clean up any extra chocolate on the surface of the mold.
19. Turn the mold over and tap it on the counter to release the chocolates. (Don't double tap, as this may crush any chocolates the fell on the first tap. Ask me how I know. 🤦🏻♀)
Continue to tap on the counter until all chocolates are released. If they seem stuck, freeze the mold for 5-10 minutes and try again.
Storage
Store refrigerated, and enjoy!
Gifting Protein Chocolates
To gift the protein chocolates, I suggest placing each piece in a chocolate brown mini muffin cup or glassine candy cups and then placing them in a chocolate gifting box.
In these photos, I reused a tin from ChocZero chocolate squares and from a Valentine's box of chocolates.
🍫 Recipe Variations
Make a high-protein chocolate bar with a deep chocolate bar mold (silicone) or this polycarbonate deep chocolate bar mold.
FAQ
With these ingredients and molds, each piece has between 1.5 and 2 grams of protein, with 23-33 calories. The amount of protein per piece can vary with the particular ingredients and molds you choose.
For the recipes here, each piece has approximately 1.5 g fat, with the exception of the peanut butter and caramel crunch fillings. Those pieces have approximately 2.5 g fat per piece.
While these protein chocolates make a great sweet treat, I wouldn't recommend having them for a meal. They likely do not provide the suggested daily value of most nutrients. I recommend this chocolate protein powder as a meal replacement instead. It has wholesome ingredients with added vitamins and minerals that would replace a serving of food, in a delicious shake!
These protein chocolates can certainly be included as a satisfying snack in a weight loss plan, thanks to the sugar free outer shells and high protein fillings.
It might look like the process is involved, but you can do it. Even imperfect protein chocolates are a great way to enjoy a chocolate treat while staying on track with health and fitness goals.
With only 25-35 calories per piece, these sugar free protein chocolates are easy to include in your daily diet and make a great addition to any healthy routine.
These protein chocolates also make a wonderful gift for someone who values health and wellness because they fit perfectly into a healthy lifestyle. Making these for someone is a delicious way to show you care about their goals.
With their natural ingredients and high-quality protein, they support muscle growth and weight loss goals while satisfying a sweet craving.
I hope you'll give these protein chocolates a try!
Recipe
EASY Protein Chocolates (Sugar Free)
Equipment
- chocolate tempering thermometer (if tempering the chocolate)
- baking sheet (or a flat tray for refrigerating chocolates)
Ingredients
Sugar free chocolate shells:
- 1 bag sugar free chocolate chips 10oz
Choose one of the following filling recipes:
Cherry Cordials
- 21 natural maraschino cherries
- 3 tablespoons liquid from natural maraschino cherries
- ¼ cup collagen peptides 26g
Caramel Crunch
- ½ cup chocolate whey protein powder
- 4 ChocZero Caramel Crunch squares
- 1-2 tablespoons water
Peanut Butter
- 3 tablespoons peanut butter 48g
- ¼ cup collagen peptides 26g
- pinch sea salt
Whiskey Chocolate
- ½ cup chocolate whey protein powder
- 2 tablespoons Jameson whiskey
- 1-2 tablespoons water
Strawberry Cream
- ½ cup vanilla whey protein powder
- ½ cup sliced strawberries
- ½ teaspoon confectioner's erythritol or other sweetener, to taste
Strawberry Jam
- ½ cup sugar free strawberry jam
- ¼ cup collagen peptides
Lime or Lemon Cream
- ½ cup vanilla whey protein powder
- 3 tablespoons lime juice or lemon juice (need 1-2 limes or lemons)
- zest of ½ lime or lemon
Tequila Lime
- ½ cup vanilla whey protein powder
- 2 tablespoons lime juice (need 1-2 limes)
- 1 tablespoon tequila
- zest of ½ lime
Chocolate Raspberry
- ½ cup chocolate whey protein powder
- ½ cup raspberries
- ½ teaspoons confectioner's erythritol or other sweetener, to taste
Chocolate Orange
- ½ cup chocolate whey protein powder
- 3 tablespoons fresh orange juice (need 1 naval orange)
- zest of ¼ orange
Lime Pomegranate
- ½ cup vanilla whey protein powder
- 3 tablespoons lime juice (need 1-2 limes)
- zest of ½ lime
- 2 tablespoons pomegranate arils
Instructions
- Lay out a piece of parchment paper a bit larger than the size of the mold, and make sure the mold is clean and completely dry. Pro tip: Use a microfiber cloth (the kind to clean glasses and screens) to make sure the mold cavities are free of any dust or debris.
- Put ½ the bag of chocolate chips in a clean, dry glass bowl. NOTE: Do NOT get any water in the chocolate. This will cause your chocolate to seize, and it will not melt or temper properly.
- Microwave for 1 minute 30 seconds at 50% power.
- Remove from microwave and stir.
- Microwave for intervals of 30 seconds at 50% powder until it is thoroughly melted. (Note that it is possible to burn the chocolate, so feel free to use 10 or 20 second intervals at 50% power. Burned chocolate will have a brownie-like texture.)
- Use a chocolate tempering thermometer to measure the temperature of the chocolate. If not above 122ºF, microwave again for 10-20 seconds at 50% power until the temperature is above 122ºF.
- Add half of what remains in the bag (¼ of original bag), and stir until the chips are melted. This will bring the temperature down and get the chocolate ready to use.
- Once the temperature has cooled to 86-95ºF, pour it into a piping bag (or a Ziploc bag) and quickly move on to filling the chocolate molds.
- Cut the corner off your piping bag (or Ziploc) and fill each cavity of the mold completely. If you don't have enough to fill all the cavities, tilt the mold and let the chocolate move from cavity to cavity (and you can help it along with a bowl scraper).
- Use a dough cutter or the flat edge of a bowl scraper to push any excess chocolate off the mold onto the parchment paper below.
- Quickly turn the mold upside down and give it a few taps. Excess chocolate will fall out of the mold onto the parchment.
- While the mold is upside down, scrape the excess chocolate off the mold to the parchment below. Tap and scrape a few more times until the outer shell looks thin enough.
- Set the mold still upside down on a clean sheet of parchment paper, and set in the fridge for 15-20 minutes to set.
- Fold up the parchment that is covered in chocolate and refrigerate it to set and reuse.
- Use one (or more) of the recipes above to create high protein filling(s) for your sugar free chocolate shells.
- Put the filling in a piping bag or Ziploc and cut the corner off.
- Fill the chocolate shells, leaving room for the top layer of chocolate.
- Use the same tempering process to get the chocolate ready for sealing these filled chocolates:- Remove the recycled chocolate from the refrigerator and melt it to 122ºF using the method above.- Add the remaining (tempered) chocolate chips from the original bag.- Stir until all the chips are melted and the chocolate is 86-95ºF.- Pour into a piping bag (or Ziplock) and gently cover the filled chocolates.- Use the bowl scraper to remove excess chocolate on the mold. The more you clean up here, the easier it will be to get the chocolates out of the mold.- Put the chocolate mold in the refrigerator 5-10 minutes to set the chocolate.
- Use the bowl scraper again to clean up any extra chocolate on the surface of the mold.
- Turn the mold over and tap it on the counter to release the chocolates. (Don't double tap, as this may crush any chocolates the fell on the first tap.) Continue to tap on the counter until all chocolates are released. If they seem stuck, freeze the mold for 5-10 minutes and try again.
- Serve in glassine chocolate cups or mini muffin liners. Store refrigerated. And enjoy!
Lisa says
Love the detailed instructions! Thank you!