Irish Cream Protein Chocolates
Prep time
Total time
Makes 8 pieces (16 halves, if you cut them as I did).
Serves: 8
Vanilla layer:
Chocolate filling:
Chocolate coating:
  1. Make the vanilla layer by mixing the Baileys and vanilla whey. It will form a dough.
  2. Place the dough on a piece of parchment paper and fold the parchment over. Press down.
  3. Using the parchment (by folding and pressing), shape the dough into a rectangle.
  4. Freeze for about 5 mintues while you mix the ingredients for the chocolate layer.
  5. Remove the vanilla layer and cut in half.
  6. Spread the chocolate layer over half the vanilla dough.
  7. Cover with remaining vanilla dough.
  8. Freeze for 10 minutes to set.
  9. Meanwhile, mix the ingredients to make the chocolate coating.
  10. Remove the triple layer dough from the freezer, and cut into 8 pieces.
  11. Dip each in the chocolate coating, and place back on parchment.
  12. Freeze for about 5 minutes to set.
  13. Slice in half (if desired), and enjoy!
A note about substitutions: You might try using vanilla and chocolate pea proteins (or pea blends, like Warrior Blend) for the inside layers, but you may need to adjust your liquid amounts. I wouldn't try vegan proteins for the coating, though. For a vegan coating, just use the raw chocolate recipe (using stevia in place of agave for these macros).
Nutrition Information
Serving size: 1 piece (1/8 recipe) Calories: 92 Fat: 5g Carbohydrates: 4g Sugar: 2g Fiber: 0g Protein: 6g
Recipe by Andréa's Protein Cakery at