Prot: 6 g, Carbs: 4 g, Fat: 5 g, Cal: 92


What does a protein baker bring to a cocktail party thrown by her fit friends? Irish Cream Protein Chocolates!

My friends at Music Makers NY are big fans of my protein treats. They recently threw a cocktail party at their home, and I was trying to think of what I should bring. I knew their bar would be stocked, so I decided on protein chocolates. I had some Baileys on hand, and these Irish Cream Protein Chocolates were born!


Thinking I was going to make cream filled chocolates (like my Key Lime Protein Chocolates), I was surprised to see that when I mixed the Irish cream and whey, it formed a dough. So I went with it! I wanted something a little creamier for the chocolate filling, though, so I used a higher ratio of Baileys to whey there.


I sometimes use a simple raw chocolate coating, but here I wanted to try adding some whey in the coating. It did make for a good coating, but it looked a little grainier than the raw chocolate. So I sliced each piece in half, and presented them that way.


These were a big hit at the cocktail party! A great way to get a boost of protein with a taste of Irish cream. Give these Irish Cream Protein Chocolates a try!

Irish Cream Protein Chocolates
Nutrition Information
  • Serves: 8
  • Serving size: 1 piece (1/8 recipe)
  • Calories: 92
  • Fat: 5g
  • Carbohydrates: 4g
  • Sugar: 2g
  • Fiber: 0g
  • Protein: 6g
Prep time: 
Total time: 
Makes 8 pieces (16 halves, if you cut them as I did).
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).