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

protein-cakery-raspberry-cream-protein-chocolates

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!)

raspberry-cream-protein-chocolates-filling

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

raspberry-cream-protein-chocolates-ingredients

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.

raspberry-cream-protein-chocolates-parchment-pan

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

raspberry-cream-protein-chocolates-filling-cookie-cutter

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.

raspberry-cream-protein-chocolates-bunnies

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: 
Nutrition Information
  • Serves: 6
  • Calories: 176
  • Fat: 13g
  • Carbohydrates: 5g
  • Sugar: 2g
  • Fiber: 2g
  • Protein: 9g
Prep time: 
Total time: 
Makes 6 large pieces.
Ingredients
Raspberry cream filling
Chocolate protein coating
Instructions
  1. In a food processor or blender, mix ingredients for the filling until smooth.
  2. Line a loaf pan with parchment paper, and pour the filling in the parchment-lined pan.
  3. Place the pan in the freezer and let set for about 2 hours (until the parchment peels cleanly from the filling).
  4. 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.
  5. Place cut pieces on a parchment-lined tray, and set in freezer while you make the chocolate coating.
  6. Mix coating ingredients in a small bowl.
  7. 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.
  8. Place the tray back in the freezer to set for a few minutes.
  9. Use extra filling to decorate, if desired.
  10. 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.