Thanks to Health Warrior for sponsoring this post! As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust. 

Popable.

If I could use 1 word to describe these protein packed dark chocolate raspberry cups that would be it! Make these treat and just try not to want to keep popping them straight into your mouth. The thick and creamy raspberry filling is coated with the hard crisp of the dark chocolate that immediately starts to melt in your mouth.

Plus they’re mini sized so they are just made to be popped!

How are they made?

This is technically a no bake recipe, but to me that means zero heat involved. And that’s not the case here.

The raspberries get cooked over the stove. This makes them thicker and more flavorful and helps them set up inside the chocolate shell. This process is super easy and all you have to do is pop your berries (fresh or frozen) into a saucepan over a high heat and let them start to bubble. Once that happens lower the heat to medium-high and stir them continuously so they don’t burn on the bottom. Once they’ve reduced to about half the size you started with – viola – you’re done! Well, done with that step…. Unless you’re in to eating a raspberry pudding-like dish and in that case, you do you! It kind of sounds delicious…

Anyways! While the raspberries are cooling, grab your can of coconut milk and separate the coconut cream from the coconut water. You’re going to need the canned coconut milk since the kind in a carton doesn’t separate like this.

Then, dissolve the Health Warrior Superfood Protien powder in watery part of a can of coconut milk. This is an important step so don’t skip it! If you do, you might end up with clumps of un-dissolved protein powder or a somewhat gritty texture to your raspberry filling.

How do I assemble these little morsels?

Assembling these dark chocolate raspberry cups is super easy – it’s just a little tedious. Once you get the chocolate chips melted, spread enough around the inside of a mini cupcake liner to cover the whole thing. You want the coating to be thick enough that there aren’t any see-through areas or holes, since that will make them a little fragile.

Thin-ness is an issue but feel free to go as thick as you’d like! (You just might need more chocolate to get a full set of 9 ;) )

I also like to double up on the cupcake liners to make the “walls” of the liner a little sturdier when I’m…basically….painting them with the back of my spoon.

Once you’ve got all your liners done, pop them in to the fridge to harden. I like to put them all on a cookie sheet tray as I’m going just to make transferring them back and forth from the fridge easier.  

Once the base of the cups is solid and the raspberry filling is totally cool (if it’s still hot it might melt your perfectly painted chocolate cups ;) ) plop a dollop of the raspberry filling into the chocolate cup base and then top it with more melted chocolate.

I like to give the bottom of the cup a little gentle tap on the counter top/work surface to smooth the top of the cup and make sure it reaches the edges so the top and the base will connect.

Then back to the fridge they go to totally set up.

What’s the final step?

Well that’s an easy one! Peel back the paper liner (very important – don’t skip this step either ;) ) and start popping those high protein dark chocolate raspberry cups in to your eagerly waiting mouth!

Substitutions

You can use any fruit you want in place of the raspberries, just be aware that the protein powder can affect the color of the fruit, so if you’re going for a nice bright red stick to the raspberries.

I love dark chocolate with raspberries, but feel free to use any type of chocolate you like! You can swap it out for milk or non-dairy, or even white chocolate!

Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!

Kaylie | Healthy Hacks

Yields 9 mini cups

High Protein Dark Chocolate Raspberry Cups

Gluten Free; High Protein; Vegan; No Bake; Dairy Free

30 minPrep Time

30 minTotal Time

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Ingredients

• 1 heaping cups chopped raspberries (fresh or frozen)
• 1 1/2 Tbsp coconut cream
• 1 Tbsp coconut water (from the can)
• 1 Tbsp Health Warrior superfood protein powder, vanilla
• Granulated sweetener of choice to taste - optional
• ¾ cup dark choc chips - dairy or non-dairy

Instructions

1. Add the raspberries to a saucepan over high heat. Once the berries start to break down and bubble, lower the heat to medium high and stir the berries frequently to keep them from burning.
2. Continue stirring until the raspberries are reduced to about ½ the size you started with. Transfer the berries to a heat safe bowl and place them in the fridge to cool.
3. Scoop out the cream from the can of coconut cream* into a bowl.
4. In a separate bowl, add the coconut water (left over from the can of coconut cream) and the protein powder and stir until the protein powder is completely dissolved.
5. Stir in the coconut cream until smooth.
6. Add granulated sweetener of choice to taste, if desired.
7. Add the coconut mixture to cooled raspberries and place in the fridge to thicken up a bit.
8. Melt ½ cup of the chocolate chips. Using the back of a spoon, spread the melted chocolate into the mini muffin cup liners so that it evenly covers the bottom and up the walls.
9. Once you’ve got 9 liners coated, place them in the fridge to harden.
10. Once hard, add 1 tsp of the cooled raspberry filling to the chocolate cups.
11. Melt the remaining ¼ cup of chocolate. Pour some chocolate on top of the cups so that the entire top is covered. You can gently tap the bottom of the cups on your work surface to even out the chocolate.
12. Once all the cup are covered with chocolate, place them back in the fridge to harden completely.
13. Unwrap and enjoy!

Notes

*To get the coconut cream to separate from the coconut water, place the unopened can in the fridge overnight. DO NOT shake the can before opening the can and getting ready to use it.

-These high protein dark chocolate raspberry cups can be stored in the fridge in an air tight container for at least a week.

-You can also double the recipe for twice as many delicious morsels!

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You might also like:

High Protein Chocolate Peanut Butter Cups

Healthy Chocolate Raspberry Overnight Oats

These chocolate peanut butter caramel candy bars are smooth and chewy with a hint of crunch and all sorts of deliciousness. If you love indulgent candy bars, you’re going to drool over this healthy version of a Reeses’s Nutrageous bar!

I will forever say that the REAL holidays are the day after the official holiday, because that’s when all the holiday-themed candy goes on sale! I really shouldn’t be allowed in the stores on those days. My love for candy is strong and my will power is weak! And, recently I found the Nutrageous Reese’s candy bar, which I’m pretty sure isn’t new, but it’s new to me. And I can’t eat enough of them! The candy bar is a peanut butter log coated with caramel, topped with peanuts, and smothered in chocolate.

But, instead of “accidentally” eating an entire sugar-filled candy bar, why not make our own healthy version! These healthy homemade bars are still full of peanut butter, caramel, and chocolate, but are low in sugar, high in protein, and just as delicious!

First, we need to make a chewy, creamy, deliciously peanut buttery mixture that will become the center of our candy bar. It turns into a play-doh-like consistency that is totally fun to play with easy to roll into logs.

Second, we’re going to dip our peanut butter logs into a deliciously creamy, healthy caramel. It’s rich and gooey in all the best ways.

Third, we’re going to cover our caramel coated peanut butter logs in some peanuts and coat the whole scrumptious thing in chocolate.

I’m really not sure anything can get any better!

Unless you don’t like peanut butter…in which case, maybe you should get your taste buds check out ;p .

Of course, if you’re allergic to peanuts, I’ll let it slide. But, you could also try making these chocolate peanut butter caramel bars with almonds and almond butter and I’m sure it would be equally amazing. Nothing wrong with chocolate almond caramel bars!

If you make these healthy treats, be sure to tag me – @HealthyHacksRD. I love to see your creations!

And let me know in the comments: What is your favorite candy bar?? 

Kaylie

Yields 6 bars

Chocolate Peanut Butter Caramel Candy Bars

Gluten Free; Vegan; No Bake; Low Carb; High Protein; Soy Free; Low FODMAP

35 minPrep Time

35 minTotal Time

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Ingredients

Peanut Butter Center
• 1/2 cup powdered peanut butter
• 3 Tbsp natural peanut butter
• 3 Tbsp water
• 1/2 tsp vanilla extract
• 1/4 tsp salt (omit if your PB is salted)
Caramel
• 1/4 cup almond butter
• 1/8 cup maple syrup
• 1 Tbsp milk of choice
• 2 tsp cornstarch
• 1/2 tsp vanilla extract
• pinch of salt
• 1/4 cup peanuts, chopped
Chocolate Coating
• 2/3 cup chocolate chips
• 2 tsp coconut oil

Instructions

1. For the peanut butter center: in a medium sized bowl, stir together the powdered peanuts, peanut butter, water, vanilla, and salt. The dough should be smooth and not sticky.
2. Divide the dough into 6 equal pieces.
3. Take one piece, knead it in your hands slightly to get it soft and roll it between your hands to form a log. It should be about 3 inches long and 1/2 inch wide.
4. Roll out the remaining pieces and place them on a sheet of parchment/freezer paper. Place that, uncovered, in the freezer until hard (about 1-2 hours).
5. For the caramel: in the same bowl, stir together the almond butter, maple syrup, milk, cornstarch, vanilla, and salt.
6. Place the caramel mixture in the fridge to thicken up (about 10 - 15 min).
7. Once the peanut butter center is hardened, remove them from the freezer and the caramel from the fridge. Dip or roll the peanut butter center in the caramel and place them back on the freezer or parchment paper.
8. Cover the caramel coated logs with the chopped peanuts. (I found the easiest way to do this was by dropping the peanuts onto the logs and then lightly pressing them into the caramel.)
9. Return them to the freezer to harden (about 30 min - 1 hour).
10. Once the caramel coated logs are firm, place the chocolate chips in a microwave safe bowl and melt the chips for about 60 - 90 seconds, stirring at 30 second intervals.
11. Once completely melted, add the coconut oil and stir together to incorporate.
12. Place one candy bar in the melted chocolate at a time, and spoon the chocolate over the bar, coating it completely. Using a fork, pick up the chocolate coated candy bar and allow the excess chocolate to drip off before returning it to the freezer/parchment paper.
13. Repeat this step for all the bars, then return them to the freezer to set (about 10 - 15 min.).
14. Enjoy drooling over your perfectly tasty, homemade candy bars! If by chance there are any left over, store them in a air tight container in the freezer.

Notes

Prep time includes hands-on time only (freezing time not included).

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You might also like:

Samoa Cookie Bars

Almond Butter Cookie Dough Cups

Whole-food ingredients make up the amazing flavors behind this healthy chocolate caramel bars! The no-bake, soft and chewy base is topped with a sweet date “caramel” and a high-protein chocolate coating. Try them, I promise you won’t be disappointed!

Do vending machines still exist?

Ok, I know that is a ridiculous question – they have to! – but I definitely don’t see them as often as when I roamed the halls of my middle school and high school.

And when I did pass one, it was inevitable that I was going to rummage around in my backpack for some loose change and push the buttons for a creamy, caramelly, chocolatey Snickers bar.

I think caramel tastes good on anything. It’s kind of like the ketchup of desserts.

Which is why I am IN LOVE with these Snickers inspired no-bake bars. The base layer is soft and chewy, with a hint of peanut butter, and is as simple to make as it is delicious.

That gets topped with a caramel that is so rich and creamy you won’t believe there is NO ADDED SUGAR! All natural, whole-food ingredients make up this sweet, creamy caramel. But, I’ll warn you – it is so good that it’s hard to not eat it all by the spoonful before you get around to topping your bars.

After getting sprinkled with peanuts, the whole thing is smothered and covered in a low sugar, high protein, smooth, rich, and creamy chocolate coating. It’s almost like a mixture between a chocolate syrup and that Magic Shell stuff, but so incredibly (and deceivingly) healthy!

I’m so excited for the way this healthy Snickers make-over turned out, and trust me when I say they will not last long in your house when you make them!

Snickers was my favorite candy growing up, but what was your favorite?! Let me know and maybe it will be inspiration for the next healthy make-over!

Kaylie

Yields 8 bars or 16 "bites"

Healthy Chocolate Caramel Bars

Low Sugar; Egg Free; Grain Free, Gluten Free; Vegan-optional

45 minPrep Time

45 minTotal Time

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Ingredients

“Nougat” Base
• 1 cup garbanzo beans
• ¼ cup almonds
• ¼ cup powdered peanut butter
• ¼ cup coconut flour
• 5 dates, pitted
• 2 Tbsp honey or agave
Caramel Layer
• 13 dates, pitted
• 3 Tbsp milk of choice
• 1 tsp vanilla extract
• ¼ tsp salt
• 1/3 cup peanuts
Chocolate Coating
• 1 ½ Tbsp coconut oil
• ½ cup unsweetened cocoa powder (dark or regular)
• 1/3 cup chocolate or unflavored protein powder of choice (any type – I used unflavored whey)
• 1 ½ Tbsp soy protein powder
• 1 ½ Tbsp granulated sweetener of choice
• ¼ tsp salt
• 3 Tbsp milk of choice
• ½ tsp vanilla extract
• 2-3 Tbsp water

Instructions

1. For the “nougat” base: grease or line with parchment paper a 9 x 5 inch loaf pan.
2. In a food processor or blender combine the garbanzo beans, almonds, powdered peanut butter, coconut flour, honey or agave, and dates. Blend until the mixture is completely smooth and sticks together like a dough.
3. Press the dough into the loaf pan and place in the refrigerator.
4. For the caramel: in a food processor or blender, combine the dates, milk, vanilla, and salt. Blend until completely smooth and there are no more date chunks. The caramel will be thick, but easy to spread.
5. Remove the base from the refrigerator and spread the caramel on top.
6. Sprinkle the peanuts on top of the caramel and put it back in the refrigerator.
7. For the chocolate coating: if needed, melt the coconut oil until it’s in a liquid state.
8. In a medium bowl, combine the cocoa powder, protein powders, sweetener, and salt.
9. Stir in the coconut oil, milk and vanilla.
10. Starting with 2 Tbsp, add the water and stir until all the dry ingredients are fully incorporated into the wet ingredients. The consistency should be thick, but easy to spread. If needed, add the 3rd Tbsp of water, but make sure you’re not adding too much because if the mixture gets too runny it will not harden.
11. Remove the base/caramel portion from the refrigerator and slice into desired sized pieces. You can cut the base into “fun size” or “regular” sized Snickers bars. Place the cut pieces onto a wire rack or parchment paper.
12. Using a rubber spatula, spread the chocolate coating onto the base/caramel pieces.
13. Place the coated pieces in the refrigerator, uncovered, for 1-2 hour to harden.
14. Then reward your patience of waiting for them to harden with a delicious bite! (or 2…or 3)

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What could be better than bite sized, chewy, peanut butter bites?  Dipping them in chocolate! The bites themselves have no added sugar and travel well, so pop a few in your bag for a great, grab and go snack!

Besides the fact that I am 100% convinced that holiday themed candy tastes better than the every day, regular version candy.

But, before you load up on the sugar filled, trans fatty goodies, try these naturally sweetened, low fat chocolate coated peanut butter bites. And if it makes them taste better, we can shape them like a heart ;)

These quick and easy, no-bake bites get their sweetness from dates instead of refined sugar, so you are also getting a healthy dose of disease fighting antioxidants.

And while the powdered peanut butter can definitely be substitute the with a regular, natural peanut butter, by using a powdered peanut butter you are also cutting down on the calories and fat, while still getting the great peanut butter taste!

These bite-sized beauties taste perfect all by themselves; however, coating them in chocolate makes them like a much healthier Reese’s, and if I can feel good about eating a Reese’s, I’m going to opt for that!

But, don’t let the chocolate limit you. These chewy peanut butter bites can be coated in anything you’d like. Try white chocolate, caramel, jams, or jellies – the possibilities are endless! Just be sure to share with me what you’ve come up with!

Kaylie

Yields 16 bites

Chocolate Covered Peanut Butter Bites

Vegan; Gluten Free; Low Carb; High Protein; No Added Sugar; Grain Free

30 minPrep Time

30 minTotal Time

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Ingredients

• 12 dates
• 1 cup powdered peanut butter
• 2 Tbsp coconut flour
• ¼ cup vanilla or unflavored protein powder (I used whey)
• Pinch of salt (omit if using regular peanut butter than contains salt)
• 2-3 Tbsp water
• 1 tsp vanilla extract
• 1/3 cup chocolate chips of choice (i.e. Dairy free, milk, dark - I used milk chocolate)

Instructions

1. In a food processor or blender, add the dates, peanut butter, flour, protein powder, and salt. Pulse until completely combined and smooth.
2. Add the water and vanilla ext. Start with 2 Tbsp of water and pulse the dough again. If it’s still dry, add another Tbsp.
3. Scoop out the dough using a 1 Tbsp spoon. Roll the dough into balls and set aside.
4. Melt the chocolate (either in the microwave or a double boiler) until all the chips are melted. Dip each peanut butter bite into the chocolate to make sure it’s completely coated. Placed covered bites aside on a baking tray or parchment paper.
5. Once all bites are covered, place them in the refrigerator for a few minutes to let the coating harden.

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https://HealthyHacks.net/chocolate-covered-peanut-butter-bites/

These healthy chocolate coated peanut butter fudge “Reese’s” will TRICK your taste buds into thinking you’re eating the real deal! Check out the recipe to find out the secret ingredient!

Is it just me or does holiday themed candy taste better than it’s regular, everyday counterpart? Oddly enough, I have a co-worker who feels the same way, so I know I’m not alone!

Growing up, the pumpkin shapes Reese’s were a staple in my house every Halloween. Unfortunately, they’re pretty high in saturated fat and sugar for something that you’d like to eat the entire package of six in one sitting.

But now you’re in luck because these healthy, fudgy, chocolate coated peanut butter treats allow you to indulge in the Halloween candy, but without the Halloween candy hangover.

And don’t be scared off by the tofu! Even people that have sworn to never try tofu won’t believe there is any in these peanut butter treats. Or that this plant-based complete protein contributes to each pumpkin having 3 times the amount of protein as the original. Not to mention they also have half the fat and sugar!

NOTE: photos have been updates to make them recipe as mini peanut butter cups. To do this: spread the melted chocoalte into a mini cupcake liner. Then place in the fridge to harden. Add the peanut butter fudge to the hardened shell, then top with more melted chocolate and place back in the fridge so the top can firm up, too.

Or follow the directions for the pumpkin version:

Kylie

Yields 4 pieces

Healthy/Low Sugar Holiday Reese’s

High Protein; Reduced Fat; Dairy Free; Gluten Free

40 minPrep Time

40 minTotal Time

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Ingredients

• 182 grams (2/5th of a regular sized container) silken tofu
• ½ cup powdered peanut butter (i.e. PB2)
• 1 Tbsp natural peanut butter
• 20 grams (~a heaping ¼ cup) soy protein powder (plain or vanilla)
• ¼ tsp salt
• 2 Tbsp honey
• ½ tsp vanilla extract
• ½ cup chocolate chips

Instructions

1. Weigh out the tofu and wrap it in a few paper towels. Place something heavy on top to remove the excess water.
2. While tofu is draining, in a large bowl, combine the powdered peanut butter, natural peanut butter, protein powder, and salt.
3. Add in the honey, vanilla extract, and drained tofu.
4. Use an electric mixer to incorporate all the ingredients until mixture is completely smooth.
5. Place the peanut buttery goodness on a large piece of parchment paper. Fold half of the parchment paper over top of the dough. Use the parchment paper sandwich and your hands to press the dough out to about ½” thick.
6. Remove the parchment paper from the top of the dough. Using a pumpkin shaped cookie cutter, cut out your pumpkin shapes. *Note: You should re-incorporate the excess dough from around the cut out pieces to flatten out again and continue cutting into shapes.
7. Place cut out pieces in the refrigerator uncovered for at least 4 hours.
8. In a microwavable safe bowl, pour in the chocolate chips. Microwave for 1 min. and stir. If needed, microwave in 30 second intervals until completely melted.
9. Using a knife or rubber spatula spread the melted chocolate over the peanut butter pumpkin pieces.
10. Refrigerate chocolate coated pieces for a few minutes to allow the chocolate to harden.
11. Get ready to eat!

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