Prime Protein Chocolate Recipe

Melt chocolate and coconut oil

Place chopped dark chocolate and coconut oil in a heatproof bowl. Melt over a small pot of simmering water (double boiler) or carefully in 20–30 second bursts in the microwave, stirring between bursts, until smooth and fully combined.

Combine dry powders

In a medium bowl, whisk together the unsweetened cocoa powder, protein powder, and powdered sweetener until evenly distributed and free of lumps.

Emulsify liquids into dry

Slowly pour the melted chocolate and oil mixture into the dry powder while stirring continuously to form a thick paste. Add the almond milk 1/4 cup (60 ml) at a time, stirring until smooth after each addition. The mixture should be glossy and scoopable but not runny. If too thick, add up to the remaining 60 ml almond milk in small increments.

Add nut butter and vanilla

Stir in the peanut butter (or almond butter) and vanilla extract until fully incorporated and the mixture is homogeneous. Taste and add a pinch more powdered sweetener or salt if needed.

Fold in mix-ins (optional)

Fold in crushed nuts, shredded coconut, and/or cacao nibs if using. Reserve a small amount to sprinkle on top for presentation.

Pour and chill

Spoon or spread the mixture into a silicone mold, small baking dish, or lined loaf pan to about 1/2–1 inch thickness for bars or individual chocolates. Smooth the top and sprinkle reserved mix-ins. Refrigerate for at least 45–60 minutes, or until firm. For quicker set, place in the freezer for 20–30 minutes.

Portion and store

Remove from mold or invert onto a cutting board and cut into 10–12 bars or bite-sized pieces. Store in an airtight container in the refrigerator for up to 10 days, or freeze for longer storage. Let sit at room temperature 5–10 minutes before eating if very firm.