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
Nutrition Information
  • Serves: 6
  • Calories: 176
  • Fat: 13g
  • Carbohydrates: 5g
  • Sugar: 2g
  • Fiber: 2g
  • Protein: 9g
Prep time: 
Total time: 
Makes 6 large pieces.
Raspberry cream filling
Chocolate protein coating
  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.
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.