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Chocolate Protein Whipped Cream

Rich and fluffy Chocolate Protein Whipped Cream made with dairy cream or coconut cream, cocoa powder and protein powder. This easy, no-bake chocolate treat is creamy, satisfying and versatile enough for desserts, fruit, pancakes, oats, smoothies - or frozen into bite-sized protein treats. 🍫☁️
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, chocolate protein whipped cream, chocolate whipped cream protein bites, chocolate whipped cream protein dessert, whipped chocolate protein cream snack or dessert
Servings 12

Ingredients

Option 1 (Dairy)

  • 1 1/2 cups heavy whipping cream

Option 2 (Dairy-Free)

  • 1 1/2 cups chilled full-fat coconut cream

Plus

  • 1 scoop chocolate protein powder
  • 2 tablespoons unsweetened cocoa powder
  • 1-2 tablespoons maple syrup, honey or powdered monk fruit sweetener, to taste
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Optional Add-Ins

  • 1/2-1 teaspoon instant espresso powder
  • 1/4 teaspoon peppermint extract
  • 1 teaspoon finely grated orange zest
  • 1-2 tablespoons natural peanut butter
  • 2 tablespoons unsweetened shredded coconut

Optional Toppings

  • Fresh strawberries or raspberries
  • Cacao nibs
  • Dark chocolate shavings
  • Chopped nuts
  • Toasted coconut
  • Freeze-dried raspberries
  • Mini dark chocolate chips

Instructions

  • Chill a mixing bowl and beaters for about 10 minutes.
    Add the heavy cream or chilled coconut cream to the bowl.
    Note:  If you are using coconut cream, make sure you use the thick part of a chilled can and avoid adding the watery liquid underneath.
    Whip until soft peaks begin to form.
    Add the protein powder,cocoa powder, sweetener, vanilla and sea salt.
    Continue whipping until firm peaks form and the mixture is light and fluffy.
    Taste and adjust the sweetness or chocolate flavour if desired.
    Gently fold through any optional add-ins.
    Serve immediately or refrigerate until ready to use.
    To Make Frozen Chocolate Protein Whipped Cream Bites
    Transfer the finished whipped cream to a piping bag.
    Pipe small dollops onto a baking paper-lined tray. Or just spoon small dollops on to the baking tray or into silicone moulds.
    Freeze for 2–3 hours until firm.
    Store in an airtight freezer container.
    Allow to soften for a minute or two before eating.
    Store the whipped cream in an airtight container in the refrigerator for up to 3 days. Frozen bites can be stored for up to 1 month. 
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