Prot: 0 g, Carbs: 2 g, Fat: 2 g, Cal: 27
Although I’ve pretty much lost my taste for sweet chocolate, I do occasionally use some raw chocolate as a garnish or drizzle on a healthy dessert. This recipe is one that I’ve found on the blog Fragrant Vanilla Cake. Amy uses this (and variations on it) in lots of her recipes.
I used this adorable silicone mini chocolate bar mold, but you can also let the raw chocolate set in a parchment-lined pan, and break it up like chocolate bark.
It’s not a high-protein recipe, so I’m including it in the Extras category. I used it as a garnish on my Chocolate Protein Mousse recently, and figured I’d include the recipe here for you.
A little raw sweetness to top off your protein treats!
- Serving size: 1 mini chocolate bar
- Calories: 27
- Fat: 2g
- Carbohydrates: 2g
- Sugar: 1g
- Fiber: 0g
- Protein: 0g
- Combine all ingredients, and spoon into silicone chocolate mold.
- Freeze for about an hour.
- Store extras in the freezer.