These protein choco pies are a lighter take on a classic treat: soft chocolate sponge, a fluffy marshmallow filling and a crisp chocolate coating, with extra protein in every bite. They are fun to make, easy to share and perfect for a healthier dessert craving. For more chocolate inspiration, try this Classic Chocolate Fondant and these Classic Dark Chocolate Brownies.
Ingredients
For the sponge (makes 11):
- 4 eggs
- 60 g (2 oz) protein powder
- 20 g (2 tbsp) bamboo fiber (or white fiber)
- 20 g (1.5 tbsp) erythritol
For the marshmallow:
- 40 g (1.4 oz) egg whites
- 8 g (2 tsp) gelatin
- 10 g (2 tsp) erythritol
- 40 ml (3 tbsp) water
For coating:
- 130 g (4.5 oz) chocolate
Instructions
- Separate the whites from the yolks and beat the whites with a pinch of salt to peaks. Mix the remaining dry ingredients (it will be crumbly), then gradually fold in the whites until you have an airy batter.
- Bake at 180°C (350°F) for 15 minutes (fill small 5 cm / 2 in molds only partway). Alternatively spoon small rounds onto parchment – they will not need cutting and will bake faster.
- For the filling, whip the egg whites. Heat the erythritol, gelatin and water on the stove until dissolved, pour the syrup into the whites and keep whipping until the mass is stretchy and airy. If it sets too fast, warm it 5-10 seconds in the microwave.
- Assemble the cookies into sandwiches and chill 20 minutes (they also set at room temperature within an hour).
- To temper the chocolate: melt 100 g in the microwave in short bursts, then stir in the remaining 30 g until melted. Coat the pies and chill.
Tips
- Fold the whites in gently to keep the sponge light; overmixing will deflate the batter.
- Work quickly once the marshmallow is whipped, and warm it briefly if it starts to set before assembly.
- For chocolate tempering tips, see Allrecipes.
Nutrition: per 100 g: 113 kcal, protein 9.2 g, fat 4.4 g, carbs 9.2 g.