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    Home > Blog > Protein Desserts > Protein Fudge and Filled Chocolates

    Raspberry Cream Protein Chocolates

    Updated: Sep 15, 2021 · Published: Apr 15, 2014 · By Andréa Marchese · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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!)

    inside cut of a raspberry cream protein chocolate on a white plate
    Raspberry Cream Protein Chocolates

    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!

    inside cut of a raspberry cream protein chocolate on a white plate

    Raspberry Cream Protein Chocolates

    Makes 6 large pieces.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 176kcal
    Author: Andréa

    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.

    Nutrition

    Calories: 176kcal | Carbohydrates: 5g | Protein: 9g | Fat: 13g | Fiber: 2g | Sugar: 2g
    Tried this recipe?Mention and tag us! @proteincakery

    More Protein Fudge and Filled Chocolates

    • Sugar Free Peppermint Patties
    • Keto Fudge
    • Chocolate Protein Raspberry Hearts
    • Protein Peanut Butter Fudge Cups

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

    More about me →

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