Raspberry Cream Protein Chocolates

Prot: 9 g, Carbs: 5 g, Fat: 13 g, Cal: 176

Once again inspired by Amy’s raw vegan creations at Fragrant Vanilla Cake, I bring you these Raspberry Cream Protein Chocolates! Perfect for Easter, but delicious any time of year. (And I do mean delicious!)

The filling uses fresh raspberries, natural vanilla whey protein powder, and a little raw coconut butter.

Instead of using a silicone candy mold for these, I let the filling set in a parchment-lined loaf pan, like I do for my fudge recipes.

I used a cookie cutter to make the bunny shapes, and then covered them in a protein chocolate coating.

If you prefer to mold the chocolates, you can certainly do that here. (See my Key Lime Protein Chocolates recipe.) After using the cookie cutters, I had a little filling left over. I used that to decorate these little protein bunnies by putting it into a zip lock bag, corner cut off, with a piping tip.

It took me a few tries to get this recipe right, so I’ve been eating these for days now. And I’ve enjoyed every single one. :) These Raspberry Cream Protein Chocolates are delicious! Enjoy!

Raspberry Cream Protein Chocolates

Author: Andréa

Nutrition Information

Serves: 6

Calories: 176

Fat: 13g
Carbohydrates: 5g
Sugar: 2g
Fiber: 2g
Protein: 9g

Prep time: 30 mins

Total time: 30 mins

Makes 6 large pieces.

Ingredients

Raspberry cream filling

½ cup natural vanilla whey protein powder (45g)
2 tablespoons filtered water (30ml)
2 tablespoons raw coconut butter (32g)
½ cup raspberries (62g)

Chocolate protein coating

2 packets stevia (2g)
¼ cup coconut oil, warmed to liquid (56g)
¼ cup natural chocolate whey protein powder (23g)
2 tablespoons raw cacao powder (11g)

Instructions

In a food processor or blender, mix ingredients for the filling until smooth.
Line a loaf pan with parchment paper, and pour the filling in the parchment-lined pan.
Place the pan in the freezer and let set for about 2 hours (until the parchment peels cleanly from the filling).
Remove from freezer, and use a cookie cutter to make desired shapes. It may help to put a small plate between your hand and the cookie cutter to help press into the firm filling.
Place cut pieces on a parchment-lined tray, and set in freezer while you make the chocolate coating.
Mix coating ingredients in a small bowl.
Using a fork, dip each piece in the chocolate coating. Let extra coating drip from the piece, and lay the piece back on the parchment-lined tray.
Place the tray back in the freezer to set for a few minutes.
Use extra filling to decorate, if desired.
Enjoy! Store these in the refrigerator if you'll serve them the same day, or the freezer for longer storage.

Notes

A note about substitutions: you might try replacing the whey with casein (in both the filling and coating), but I don’t think vegan powders would work well here.