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!)
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.
- Serves: 6
- Calories: 176
- Fat: 13g
- Carbohydrates: 5g
- Sugar: 2g
- Fiber: 2g
- Protein: 9g
- ½ cup natural vanilla whey protein powder (45g)
- 2 tablespoons filtered water (30ml)
- 2 tablespoons raw coconut butter (32g)
- ½ cup raspberries (62g)
- 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.