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Chocolate Caramel Protein Patties

These Chocolate Caramel Protein Patties are a decadent no-bake treat dipped in melted chocolate and can be made with either a quick nut butter caramel or naturally sweet date caramel. Rich, fudgy, creamy, and satisfying, These protein-packed treats are the perfect way to enjoy your chocolate cravings the Blended Bites way. 🍮💪
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, chocolate caramel bites healthy, chocolate caramel protein bites, chocolate caramel protein patties, healthier chocolate caramel bites
Servings 10

Ingredients

Chocolate Patties

  • 1 cup almond flour
  • 1/3 cup chocolate protein powder
  • 1/4 cup cocoa powder
  • 1/3 cup almond or cashew butter
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1-2 tablespoons milk of choice, if needed

Quick Nut Butter Caramel

  • 1/3 cup almond or cashew butter
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Date Caramel Variation (if preferred) 

  • 6 soft Medjool dates
  • 2 tablespoons nut butter
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons water, as needed

Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil

Instructions

Chocolate Patties

  • Combine almond flour, protein powder, cocoa powder, and salt in a bowl. Set aside.

Quick Nut Butter Caramel

  • Add nut butter, maple syrup, and vanilla. Mix until a soft dough forms. Add milk, a teaspoon at a time, if needed.

Date Caramel Variation

  • Blend dates, nut butter, vanilla and 1–2 tablespoons water until smooth and gooey. Add a little more water if necessary. 

Assembly

  • Divide the dough into approximately 10–12 portions. Roll each into a ball and flatten into a small patty.
    Make a small indentation in the centre of each patty.
    Spoon a little caramel into each indentation.
    Gently shape the chocolate mixture around the caramel, sealing the filling inside.

Chocolate Coating

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boilermethod - (pot of boiling water with a bowl resting on top) melt the chocolatechips and the coconut oil together.
    Dip each patty into the melted chocolate and place on baking paper.
    Refrigerate for 30–45 minutes, or until the chocolate has set.
    Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
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