Prot: 4 g, Carbs: 1 g, Fat: 12 g, Cal: 132
So, I’m kinda on a White Protein Chocolate kick. And after finding some strawberry pistachio inspiration online, I had to recreate it! Here you have Strawberry Pistachio White Protein Chocolate, and it is delicious! It would also be great at holiday time with dried cranberries in place of the strawberry. A healthy holiday treat!
I used this silicone chocolate bar mold. But if you’re not looking for the chocolate bar design, you can get similar results by using the top of a food storage container.
This recipe is one I wrote for Cutandjacked.com, and you can find it there, too.
This recipe is also in our free holiday recipe ebook:
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- Serving size: ¼ recipe
- Calories: 132
- Fat: 12g
- Carbohydrates: 1g
- Sugar: 1g
- Fiber: 0g
- Protein: 4g
- Combine cacao butter, whey protein, and sweetener until smooth.
- Add pistachios and strawberries.
- Pour into silicone chocolate bar mold (approximately 16cm x 8cm), or into a pan lined with parchment paper. If using a silicone mold, place it on a tray for support before filling.
- Place in freezer for about 20 minutes to set.
- Break into 4 pieces, and enjoy!
- Store in the refrigerator or freezer, or as you would regular chocolate.
It is important to use a good brand of cacao butter, or you may end up with bitter results (I made this mistake at first!). Navitas Naturals is my favorite.
Be sure to measure your cacao butter in grams before melting. I have found that 15g of (solid) cacao butter measures to more than 1 tablespoon of liquid.
A note about substitutions: Other than using your choice of natural sweetener, I would not recommend substitutions in this recipe. Without cacao butter, your result won't taste like chocolate. (Coconut oil would give a similar texture, but wouldn't have the chocolate taste and would melt if left at room temperature.) A whey/casein blend would probably need a larger cacao butter to protein powder ratio, as casein absorbs more than whey.