Prot: 4 g, Carbs: 0 g, Fat: 10 g, Cal: 107

protein-cakery-white-protein-chocolate-crunch-bar

Another no-carb sweet protein treat! These delicious White Protein Chocolate Crunch Bars are made with raw cacao butter, unflavored whey protein, natural no-cal sweetener, and chocolate whey crunchies. Sweet white protein chocolate with added protein crunch! Delicious!

I started with my White Protein Chocolate recipe using unflavored Isopure and raw cacao butter. Instead of using stevia this time, I used confectioner’s style erythritol. I find it to be a bit sweeter, which I thought would be great with the chocolate whey crunchies. The whey crunchies are a great way to add protein, but they aren’t too sweet on their own.

white-protein-chocolate-crunch-bar-mini

To make these White Protein Chocolate Crunch Bars I used this large chocolate bar mold and this mini chocolate bar mold. But without a mold, you could just pour the mixture onto a flexible food container lid, or in a baking pan lined with parchment paper. Be creative!

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Enjoy!

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White Protein Chocolate Crunch Bars
 
Author: 
Nutrition Information
  • Serving size: ⅙ recipe
  • Calories: 107
  • Fat: 10g
  • Carbohydrates: 0g
  • Sugar: 0g
  • Fiber: 0g
  • Protein: 4g
Prep time: 
Total time: 
Print
Makes one large bar and six mini bars (6 servings).
Ingredients
Instructions
  1. Mix cacao butter, whey protein, and sweetener until smooth.
  2. Add in whey crunchies.
  3. Place chocolate molds on a flat tray or cookie sheet for support. (You'll put the tray in the freezer after filling the molds with chocolate.)
  4. Spoon or pour chocolate into molds. (Each mini bar is about ½ teaspoon in volume, so it helps to use a ½ teaspoon with that one.)
  5. Place tray in freezer for about 5 minutes to set the mini bars, about 20 minutes to set the larger bar.
  6. Remove tray from freezer, and remove bars from mold.
  7. Enjoy! Store extras in the refrigerator or freezer, or as you would regular chocolate.
Notes
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.

I don't usually count the carbs of calorie-free sweeteners. If you count them for the erythritol here, it'll add about 4g carbs per serving, but will not change the calories.