Prime Protein Chocolate Recipe

Sift and combine dry ingredients

Place a medium bowl and a fine-mesh sieve over it. Sift the unsweetened cocoa powder to remove lumps. Add the protein powder, powdered milk, granulated sugar (or erythritol), and kosher salt to the bowl. Whisk thoroughly until evenly combined and uniform in color and texture. This ensures even distribution of cocoa, protein and sweetener.

Gently melt cocoa butter

Set a small saucepan over low heat or prepare a double boiler. Add the chopped cocoa butter (or coconut oil) and warm gently until fully melted and clear, stirring occasionally. Keep temperature below 55°C (130°F) to avoid burning and preserve flavor.

Add lecithin and liquid sweetener

Remove melted fat from heat. Stir in the sunflower or soy lecithin (if using) and the liquid sweetener, whisking until emulsified. Add the vanilla extract and whisk again. The lecithin helps the base to bind smoothly with the dry mix.

Incorporate dry mix into melted fat

Gradually add the dry mix to the melted fat in two or three additions. For each addition, whisk vigorously to eliminate lumps and create a glossy, pourable batter. If mixture thickens too much, warm briefly over the double boiler while continuously stirring—do not overheat.

Check consistency and adjust

The ideal consistency is thick but pourable, similar to melted chocolate ganache. If too thick, stir in 1 teaspoon of warm water or 1 teaspoon coconut oil at a time until you reach a spreadable texture. If too thin, add 1 tablespoon protein powder at a time to thicken.

Fold in optional add-ins

If using nuts, shredded coconut, or a portion of the crushed nuts for texture, fold them into the chocolate mix now, reserving a small handful for topping if desired.

Pour into mold

Line a small loaf pan or silicone chocolate bar molds with parchment if needed. Pour the chocolate mixture into the molds, tapping lightly on the counter to remove air bubbles. Sprinkle reserved nuts or sea salt flakes on top.

Chill to set

Place molds in the refrigerator for at least 1 hour or in the freezer for 20–30 minutes until fully firm. Avoid leaving in the freezer long enough to cause frost; refrigeration is preferable for a smooth finish.

Unmold and store

Once set, unmold or slice the block into bars. Store in an airtight container in the refrigerator for up to 3 weeks or at room temperature in a cool, dry place for up to 1 week. For longer storage, freeze wrapped bars up to 3 months.