Chocolate. Just the word makes me salivate. Sadly, many chocolate bars on the market are filled with processed sugar. Luckily, we have a solution: protein chocolate nibbles! These little guys have 1–2 teaspoons of maple syrup in each square instead of all that processed sugar.
So, what exactly is cacao butter? Cacao butter is derived from the oils of a cacao bean. After it is gently heated, the oils are cooled down to create this delicious and creamy superfood. Since cacao butter is gently heated, the end result still has plenty of antioxidants. Cacao butter is an excellent source of Omega 6 and Omega 9 fatty acids and the taste and texture is that of white chocolate.
These little nibbles are not only a source of healthy fats and antioxidants but they are jam packed with protein as well. These are perfect any time of the day for that little “pick me up” snack. And these are pretty much guilt free, so go ahead and have seconds!
Chocolate Protein Nibbles
- 7 oz (200 g) raw cacao butter
- 4 tablespoons maple syrup
- 2 scoops Sunwarrior Warrior Blend vanilla protein powder
- Add-ins for different flavors: peanuts, fruit, cocoa powder, coconut, cacao nibs
Bring a pot of water to a boil. Place raw cacao butter in a glass bowl over boiling water and melt. Remove from heat and stir in maple syrup and protein powder. Using a candy mold, fill each one to the top and add nuts, seeds, coconut, fruits, chocolate, or cocoa powder. Place in fridge overnight or until set (6–7 hours). Remove from mold and enjoy. Return to fridge if there are leftovers.
I made three different types of protein nibbles. After stirring in the vanilla Sunwarrior protein and maple syrup, I divided the melted chocolate into four separate bowls. The first bowl I added 2 tbsp raw cacao powder. I stirred it until it was completely smooth. In the second bowl, I added 1/3 cup chopped peanuts. In the third bowl I added fresh blueberries. In the fourth bowl, I added 3 tbsp unsweetened coconut and chocolate shavings. I greased four candy mold trays with coconut oil so that each chocolate will glide out with ease. My molds yielded eight per tray. I poured each chocolate mixture into their individual trays. I placed them in the fridge for a few hours and voila, protein chocolates.