Prot: 8 g, Carbs: 8 g, Fat: 12 g, Cal: 172 (3 chocolates)

protein-cakery-strawberry-filled-protein-chocolates

Making your own protein chocolates doesn’t have to be difficult, and it doesn’t have to involve many ingredients. These Strawberry Filled Protein Chocolates have a simple filling of puréed strawberries and natural vanilla whey protein, and a coating of raw chocolate.  Simple as that!

strawberry-filled-protein-chocolates-plate

As you might realize from my recipes here, I’m very much inspired by raw foods, and I choose them whenever I can. So instead of using regular dark chocolate, I make a raw version using raw cacao powder, raw coconut oil, and raw agave nectar. You could certainly substitute store-bought dark chocolate here, though, if you choose.

strawberry-filled-protein-chocolates-whey-filling

If you’ve never made filled chocolates before, you might want to check out this photo tutorial. They suggest you fill the mold completely with chocolate, then turn it upside down to empty the extra. You could just as easily pour a lesser amount into each cavity and shift the mold around so that it covers all sides (before emptying the extra). Be sure to follow their step 7, though, so you don’t end up with a big mess of chocolate flakes. (Yes, I have made this mistake.)

strawberry-filled-protein-chocolates-hearts

I use this heart-shaped silicone candy mold, and I adore it. It is so easy to clean! But of course you can use any candy mold you like. I also use this candy pouring funnel. It really does make filling the mold much easier.

Strawberry Filled Protein Chocolates, an easy way to make some protein sweets for your sweetie this Valentine’s Day!

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Strawberry Filled Protein Chocolates
 
Author: 
Nutrition Information
  • Serves: 5
  • Serving size: 3 chocolates
  • Calories: 172
  • Fat: 12g
  • Carbohydrates: 8g
  • Sugar: 5g
  • Fiber: 1g
  • Protein: 8g
Prep time: 
Total time: 
Makes about 15 chocolates (5 servings).
Ingredients
Raw chocolate coating:
Strawberry filling:
Instructions
  1. Make the chocolate coating by mixing coconut oil, agave, and cacao powder. If the mixture is lumpy, warm it by placing the bowl in a larger bowl of warm water. You'll want the chocolate to be smooth, but thick enough to stick to the mold. If it gets too thin, let it cool slightly. (This is the only tricky part, getting the right consistency.)
  2. Fill the mold cavities about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity.
  3. Over a sheet of parchment paper, turn the mold over and pour out what hasn't stuck to the mold.
  4. Using a bowl scraper or the back side of a knife, scrape off any excess chocolate from the top surface of the mold.
  5. Place the mold in the freezer for 3-5 minutes to set the chocolate. Also fold and freeze the parchment to cool the chocolate so you can peel it off and warm it up again.
  6. Meanwhile, mix the strawberry purée with the whey protein (and strawberry flavor, if desired).
  7. Remove the mold from the freezer. Fill the chocolates with the strawberry whey filling, leaving a little room in each mold cavity for more chocolate.
  8. Top with remaining chocolate.
  9. Freeze for at least 10 minutes.
  10. Enjoy!
  11. Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.
Notes
A note about substitutions: you might try replacing the whey with casein, but I don't think vegan powders would work well in the filling.

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