4 Protein-Packed Chocolate Snack Recipes That Really Hit The Spot

‘Chocolate’ and ‘snacks’ are two of our favourite words here at Sporteluxe. Add in some protein and it’s even more of a bonus.

Not only will the following recipes satisfy your sweet tooth and keep you full until your next meal, they all star Tropeaka protein powder as their main ingredient.

Tropeaka‘s protein powders are entirely vegan and made with complete whole protein consisting of yellow peas, sprouted activated brown rice and Sacha Inchi (a high-protein seed native to South America).

So whether you feel like a delicious smoothie for breakfast, a bliss ball mid morning, a cheeky cupcake after dinner or some fudge to go with your herbal tea, we’ve got you covered!


Prep: 10 minutes

Total: 25 minutes

Yields: 10


1/2 cup all-purpose wholemeal flour (or sub for GF)
2 tbsp Tropeaka Chocolate Lean Protein
2.5 tbsp Tropeaka Cacao
1/2 tsp baking soda
Pinch of salt
1 tsp vanilla extract
1/4 cup almond milk (at room temperature)
1/4 cup maple syrup
3 tbsp coconut oil, melted
1 tsp apple cider vinegar


1. Preheat oven to 180*C.
2. Combine flour, protein, cacao, baking soda and salt into a bowl.
3. In a separate bowl, whisk together the vanilla, almond milk, maple syrup, coconut oil and apple cider vinegar.
4. Pour wet ingredients into the dry and mix until you reach a smooth batter.
5. Spoon into mini cupcake mould and bake for ~12-15 minutes. Cooking time varies according to your oven so insert a toothpick into the middle to check for readiness (if it comes out clean it’s done!).

Allow cooling for 10 minutes before removing from moulds. Decorate if desired and enjoy!


Time: 15 minutes

Yield: 10-15 balls


1/2 cup almonds
1/2 cup walnuts
1/2 cup shredded coconut
1 cup pitted Medjool dates
3 tbsp Tropeaka Choc Pump Protein or Choc Lean Protein
2 tbsp rice malt syrup

Optional Ingredients:

Your favourite toppings e.g. nuts, seeds, coconut, cacao nibs.


1. Add all ingredients into a food processor and process until it forms a crumbly texture. It should stick when the mix is pinched between your fingers together. If the mix is too dry add 1 tbsp water at a time and process until you reach your desired consistency.
2. Grab a small amount of the mix and form into bite sized balls.
3. Roll in any toppings you like (nuts, seeds, coconut, cacao nibs)

Note: Store in an airtight container in the fridge for up to 2 weeks.



Time: 10 minutes

Serves: 1-2


1 small ripe avocado
3 Medjool dates, pitted
15-20 fresh mint leaves
Small handful almonds (10-12)
1 tbsp cashew or almond butter
1.5 tbsp Tropeaka Cacao
2 tbsp Tropeaka Choc Lean Protein
Pinch of salt
2 cups coconut milk
Handful of ice


1. Add all ingredients into a blender and blend until smooth and creamy.
2. Pour into a glass, top with cacao nibs and enjoy.



Time: 10 minutes + 1 hour set time

Yield: 8-12 slices


1/2 cup natural peanut butter
1/3 cup coconut oil, melted
1/3 cup Tropeaka Cacao
1/4 cup Tropeaka Chocolate Lean Protein
1/4 cup maple syrup
1/8 tsp salt
1 tsp vanilla extract
Optional: crushed walnuts or crushed peanuts to top


1. Add all ingredients into a bowl and mix until well-combined.
2. Pour into a loaf pan or small square pan, spread out evenly and place in the freezer to set.
3. Once set, slice into the serving size of your choice. Keep in the fridge and enjoy!

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