After trying my hand at some protein chocolates for Valentine's Day, I thought I'd try a burst of citrus with these Key Lime Protein Chocolates. I'm so glad I did!
The tart lime and sweet raw chocolate are a delicious combination!
If you're intimidated by the idea of making filled chocolates (or if you can't be bothered getting the chocolate to the right consistency to coat the mold), I've uploaded a photo tutorial on Facebook on how you can use the silicone mold for just the lime filling, then cover the centers in raw chocolate. The result isn't quite as pretty, but they taste just as great!
And if you like a little tequila with your limes (as I do), try making Tequila Lime Protein Chocolates by replacing a tablespoon of lime juice with a tablespoon of good tequila, and adding a little more lime zest. ;)
Booze-infused or not, do give these Key Lime Protein Chocolates a try!
Raw chocolate coating:
Key lime filling:
- 3 tablespoons lime juice 46g
- zest of ½ lime
- ½ cup vanilla whey protein powder 45g
- Make the chocolate coating by mixing coconut oil, agave, and cacao powder. If the mixture is lumpy, warm it by placing the bowl in a larger bowl of warm water. You’ll want the chocolate to be smooth, but thick enough to stick to the mold. If it gets too thin, let it cool slightly. (This is the only tricky part, getting the right consistency.)
- Fill the mold cavities about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity.
- Over a sheet of parchment paper, turn the mold over and pour out what hasn’t stuck to the mold.
- Using a bowl scraper or the back side of a knife, scrape off any excess chocolate from the top surface of the mold.
- Place the mold in the freezer for 3-5 minutes to set the chocolate. Also fold and freeze the parchment to cool the chocolate so you can peel it off and warm it up again.
- Meanwhile, mix the lime juice, lime zest, and whey protein.
- Remove the mold from the freezer. Fill the chocolates with the key lime whey filling, leaving a little room in each mold cavity for more chocolate.
- Top with remaining chocolate.
- Freeze for at least 10 minutes.
- Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.