Chocolate Protein Raspberry Hearts Recipe

Makes about 15 pieces (5 servings).

Ingredients

Chocolate coating:
1/4 cup raw coconut oil, melted (56g)
2 teaspoons confectioners style erythritol (10g)
1/4 cup cocoa powder (24g)

Chocolate raspberry filling:
1/2 cup natural chocolate whey protein powder (45g)
1/2 cup raspberries, mashed (62g)
1/2 teaspoon confectioners style erythritol (3g)

Instructions

1. Make the chocolate coating by mixing coconut oil, erythritol, and cocoa powder.
2. Fill the cavities of a silicone candy mold about ½ way with the raw chocolate, and shift the mold so that the chocolate covers all sides of each cavity. (It helps to use a candy funnel.)
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.
6. Collect your excess chocolate and set aside. (It may be easier to fold and freeze the parchment to collect the excess chocolate.)
7. Meanwhile, mix the ingredients for the chocolate raspberry filling.
8. Remove the mold from the freezer. Fill the chocolates with the chocolate raspberry filling, leaving a little room in each mold cavity for more chocolate.
9. Top with remaining chocolate.
10. Freeze for at least 10 minutes.
11. Enjoy! Store in the freezer. If the chocolates freeze for several hours or more, leave them out for a few minutes before serving.

Macros (per 3 piece serving)

• Protein: 8g
• Carbs: 5g
• Fiber: 3g
• Sugar: 1g
• Fat: 13g
• Calories: 167

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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