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Whoa Whoa WHOA Protein-Filled Dark Chocolates

A few days ago, when I made my Protein Crème Eggs, one thing struck me and that was the ‘yolk’ or filling. It was delicious, absolutely sublime. One of the things I liked most about it was its strong-but-not-overly-empowering saffroness. I used the saffron mostly for color because I didn’t want to use yellow food coloring which is what most people do for creme eggs but it ended up going beautifully well with the rest of the flavors, especially the vanilla and oh! the dark chocolate :-)))) So, today, I recreated the recipe but not to make ‘yolks’ – to make protein chocolates! And I added some grated orange to the mix too. The end product was… just… oh! especially, next to a double espresso, these chocolates… fwaaaa! an object of dreams!!!!!!!

Now, if you don’t want to buy any saffron (it can be kind of expensive) you CAN omit it and just make some vanilla-filled chocolates instead. Please please do keep the orange rind though, it’s marvelous! and consider adding some cinnamon and/or extra cocoa? Mmmmm 🙂


2 tablespoons vanilla custard egg white powder (or just whey protein)
1/2 cup 2% fat Total greek yogurt
1/8 cup saffron water (see notes)
1 tablespoon whey protein (see notes)
4 teaspoons canned chickpeas
1 heaping tablespoon coconut flour
1 tablespoon vanilla stevia
1 teaspoon orange rind


1. Blend everything together using a food processor or handheld blender until a paste or soft dough is formed. Then, roll it into eight little balls and put them aside.

2. Then, melt half a bar (40g) of dark chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water). I used 90% but anything about 80% should be great.

3. Once the chocolate has melted, dip your filling in there, top it with coconut (this is optional but nice), and place it on a silicone baking tray or a tin-foil-lined cookie tray (so that they come right off once the chocolate has set). Then, transfer them to the freezer for 20-30… and… BOOM!

Macros per chocolate:

2.3g carbs (out of which 1.9 is fiber!)
3.4g protein
2.95g fat

By “saffron water” I mean water that has been infused with saffron. The way you make it is by boiling, in this case 1/8 cup of water, putting a stand of saffron in there and letting it hang out until your water becomes deep yellow. The longer you leave it in there, the stronger your saffron water will be 🙂 Give it a mix with a spoon to hurry up the process.

You can sub my vanilla protein for banana, toffee or another flavour.

Why the chickpeas? Because they give body to the filling! And you don’t end up tasting it at all.

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