Protein-Packed Red Velvet Chocolate Bark
Equipment
- measuring spoons,
- Measuring cups
- 9×9 dish
- Cling wrap
- Microwave-safe bowl or double boiler
Ingredients
- 3 scoops chocolate whey protein powder use plant-based protein powder for dairy-free/vegan
- ½ tbsp dried beet powder optional
- ½ cup coconut flour
- ¼ cup almond meal/flour or more coconut flour
- ¼ cup baking stevia
- ¼ cup coconut butter
- ¼ cup unsweetened applesauce
- ¾ cup unsweetened almond milk
- 1 tsp vanilla extract
- 5-7 drops red food coloring optional
- 10 oz sugar-free white chocolate use dark chocolate for dairy-free/vegan
Instructions
- In a large mixing bowl, combine the chocolate protein powder, dried beet powder (if using), coconut flour, almond meal/flour, baking stevia, coconut butter, unsweetened applesauce, unsweetened almond milk, vanilla extract, and red food coloring (if using).
- Mix until well combined.
- Line a 9×9 dish with cling wrap.
- Melt 5 oz of sugar-free white chocolate (or dark chocolate for dairy-free/vegan) and pour it into the base of the lined dish.
- Spread it evenly.
- Place the dish in the refrigerator for 30 minutes to solidify the chocolate.
- Once the chocolate base is solid, spread the red velvet batter evenly on top.
- Melt the remaining 5 oz of chocolate and pour it over the red velvet layer.
- Spread it evenly.
- Place the dish back in the refrigerator for 30-45 minutes to solidify the chocolate.
- Once solid, cut into 9 even pieces.
- Store any extras in the refrigerator.
Notes / Tips / Wine Advice:
Wine Advice
Pair this bark with a sweet dessert wine like Port or a light, fruity wine like Lambrusco.Nutritional Information
Calories: 293 kcal | Carbohydrates: 20 g | Protein: 12 g | Fat: 20 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.1 mg
