Strawberry Pistachio White Protein Chocolate
Prep time
Total time
Makes one large bar (4 servings).
  1. Combine cacao butter, whey protein, and sweetener until smooth.
  2. Add pistachios and strawberries.
  3. Pour into silicone chocolate bar mold (approximately 16cm x 8cm), or into a pan lined with parchment paper. If using a silicone mold, place it on a tray for support before filling.
  4. Place in freezer for about 20 minutes to set.
  5. Break into 4 pieces, and enjoy!
  6. Store in the refrigerator or freezer, or as you would regular chocolate.
If you count the calorie-free carbs of the erythritol here, it'll add about 4g carbs per serving, but will not change the calories.

It is important to use a good brand of cacao butter, or you may end up with bitter results (I made this mistake at first!). Navitas Naturals is my favorite.

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: ¼ recipe Calories: 132 Fat: 12g Carbohydrates: 1g Sugar: 1g Fiber: 0g Protein: 4g
Recipe by Andréa's Protein Cakery at