Raspberry Cream Protein Chocolates
Prep time
Total time
Makes 6 large pieces.
Serves: 6
Raspberry cream filling
Chocolate protein coating
  1. In a food processor or blender, mix ingredients for the filling until smooth.
  2. Line a loaf pan with parchment paper, and pour the filling in the parchment-lined pan.
  3. Place the pan in the freezer and let set for about 2 hours (until the parchment peels cleanly from the filling).
  4. Remove from freezer, and use a cookie cutter to make desired shapes. It may help to put a small plate between your hand and the cookie cutter to help press into the firm filling.
  5. Place cut pieces on a parchment-lined tray, and set in freezer while you make the chocolate coating.
  6. Mix coating ingredients in a small bowl.
  7. Using a fork, dip each piece in the chocolate coating. Let extra coating drip from the piece, and lay the piece back on the parchment-lined tray.
  8. Place the tray back in the freezer to set for a few minutes.
  9. Use extra filling to decorate, if desired.
  10. Enjoy! Store these in the refrigerator if you'll serve them the same day, or the freezer for longer storage.
A note about substitutions: you might try replacing the whey with casein (in both the filling and coating), but I don’t think vegan powders would work well here.
Nutrition Information
Calories: 176 Fat: 13g Carbohydrates: 5g Sugar: 2g Fiber: 2g Protein: 9g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/raspberry-cream-protein-chocolates/