White Protein Chocolate Crunch Bars
Prep time
Total time
Makes one large bar and six mini bars (6 servings).
  1. Mix cacao butter, whey protein, and sweetener until smooth.
  2. Add in whey crunchies.
  3. Place chocolate molds on a flat tray or cookie sheet for support. (You'll put the tray in the freezer after filling the molds with chocolate.)
  4. Spoon or pour chocolate into molds. (Each mini bar is about ½ teaspoon in volume, so it helps to use a ½ teaspoon with that one.)
  5. Place tray in freezer for about 5 minutes to set the mini bars, about 20 minutes to set the larger bar.
  6. Remove tray from freezer, and remove bars from mold.
  7. 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.

I don't usually count the carbs of calorie-free sweeteners. If you count them for the erythritol here, it'll add about 4g carbs per serving, but will not change the calories.
Nutrition Information
Serving size: ⅙ recipe Calories: 107 Fat: 10g Carbohydrates: 0g Sugar: 0g Fiber: 0g Protein: 4g
Recipe by Andréa's Protein Cakery at https://www.proteincakery.com/white-protein-chocolate-crunch-bars/