White Protein Chocolate
Prep time
Total time
Makes 12 mini chocolate bars (4 servings).
  1. Mix ingredients until smooth.
  2. Place silicone mini chocolate bar mold on a flat tray or cookie sheet for support. (You'll put the tray in the freezer after filling the mold with chocolate.)
  3. Spoon by the ½ teaspoon into the silicone mold. Each mini bar is about ½ teaspoon in volume.
  4. Place tray in freezer for about 5 minutes to set.
  5. Remove tray from freezer, and remove bars from mold.
  6. Enjoy! Store extras in the refrigerator or freezer, or as you would regular chocolate.
Be sure to measure your cacao butter in grams before melting. I have found that 15g of (solid) cacao butter measures to more than 1 tablespoon of liquid.

A note about substitutions: Other than using your choice of natural sweetener, I would not recommend substitutions in this recipe. Without cacao butter, your result won't taste like chocolate. (Coconut oil would give a similar texture, but wouldn't have the chocolate taste and would melt if left at room temperature.) A whey/casein blend would probably need a larger cacao butter to protein powder ratio, as casein absorbs more than whey.
Nutrition Information
Serving size: 3 mini bars (1/4 recipe) Calories: 78 Fat: 8g Carbohydrates: 0g Sugar: 0g Fiber: 0g Protein: 3g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/white-protein-chocolate/