Ingredients:

100g dark chocolate (70% cocoa or higher)
2 scoops BlueLab 100% Whey Choc Hazelnut Praline powder
3 tbsp coconut milk (or heavy cream for non-plant-based)
1–2 tbsp nut butter (e.g. almond, hazelnut, or peanut butter)
1 tbsp maple syrup (optional for sweetness)
1/4 tsp vanilla extract (optional)

Instructions:

Melt the chocolate:

Break the dark chocolate into pieces and microwave in 20-second intervals, stirring in between.

Prepare the filling:

In a bowl, mix the whey protein powder, coconut milk, nut butter, maple syrup (if using), and vanilla extract into a smooth paste.

If the mixture feels too thick, add a teaspoon of water or milk until it’s spreadable but not runny.

Shape the pralines:

Roll the protein filling into small balls with your hands.

If the mixture is sticky, lightly grease your hands with coconut oil or chill the filling for a few minutes before rolling.

Coat with chocolate:

Dip each praline ball into the melted chocolate using a fork, ensuring they are fully coated.

Let any excess chocolate drip off before placing them on a parchment-lined tray.

Chill and set:

Place the tray in the fridge for 20–30 minutes (or the freezer for 10 minutes) until the chocolate has fully set.

Enjoy!

Once set, enjoy your high-protein chocolate hazelnut pralines.

Storage:

Store in an airtight container in the fridge for up to a week or freeze for longer storage.