Mint Swirl Wheyhey Protein Chocolate Chunks

To get in the festive spirit, Pamela has created some delicious Mint Swirl Protein Chocolate Chunks!

If there’s one thing I’m sure a lot of you couldn’t live without, especially when sticking to a clean living lifestyle, it’s chocolate. Thanks to a special delivery from the guys at Wheyhey protein ice cream, I was determined to try making my own using their Chocolate ice cream and incorporating it into one of my other all-time favourite flavours – MINT!

The result is a colourful, indulgent treat packed full of protein – the perfect sweet treat around Christmas!

For the Chocolate Protein mixture

  • 1 small tub Wheyhey Chocolate whey protein ice cream
  • ⅓ cup coconut oil
  • 4 tsp raw cacao powder (I used Kaizen Living)
  • 1 tsp vanilla extract
  • 1 tbsp Sugar free syrup

Put all of the ingredients in a small pan and melt over a low heat, stirring well then whisking as everything turns to liquid until it is all combined. Pour into a container or tray and put in the freezer for about 10-15 minutes until hardened.

For the Mint Swirl

  • ¼ cup coconut oil
  • 1 tsp mint extract
  • 1 tsp Sugar free syrup
  • 1-2 tbsp raw spirulina powder
  • 25g cashew nuts
  • Handful of cacao nibs, to decorate

Melt the coconut oil, remove from heat then add the spirulina, mint extract and Sugar free syrup. Put the cashews in a high-power blender and pour in the green mixture – blitz it well until smooth and it looks a vibrant green colour.

Prep your chocolate!

You can wait until the chocolate layer is completely hardened and smooth over the mint mixture so it sits on top for a two-tone effect, or do what I did and while it is still relatively soft, swirl in the mixture to create a marbled effect. Leave in the freezer for 4 hours maximum until completely set.

When you’re ready to indulge, remove from the freezer about 5-10 minutes before, slice up into chunks and devour – quickly, as it will melt!

We’d love to see how your Christmas recipes go @SpamellaB and @WheyheyOfficial  


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