Add 1 cup of sugar free chocolate chips along with 1 tsp of coconut oil to a microwave safe bowl and melt the chocolate. You will do this by heating the bowl of chocolate for 30 seconds at a time. Mix the ingredients after every 30 seconds until you get a smooth consistency. I was able to reach this result in 2 30 second cycles.
Add 1/2 cup of Whey Protein Isolate Puffs to the melted chocolate and stir it until all the protein balls are covered in melted chocolate.
Use a spoon and scoop out teaspoon size bites and place them in a silicone mold. You can use the candy bar mold or a mold as seen in the photos below that are 1 inch squares. I really like the small bites of chocolate! I was able to get 9 chocolate squares with this mixture. You can make them thinner and get a 12 count using the same amount of ingredients too. Make them any size or thickness you want.
Place them in the refrigerator to cool down and harden or place them in the freezer to harden quicker. This only takes about 10 to 15 minutes in the freezer.
One scoop of the whey protein isolate puffs has 10 grams of protein and only 2 carbs!! We used about 2 scoops which adds only 4 carbs for the whole tray!