this protein chocolate mousse bark is a perfect treat inspired by some classic candy bars but with a healthy twist.
it’s a healthier, protein-packed indulgence that combines the creaminess of coconut yogurt and the richness of cocoa with the added benefit of protein.
this easy-to-make bark is a perfect balance of flavors and textures, making it an ideal snack or dessert option for anyone looking for something semi-sweet and delicious.
the taste of this protein chocolate mousse bark is a blend of smooth and creamy with a rich, chocolatey undertone.
the coconut yogurt provides a luscious, velvety texture that pairs perfectly with the deep cocoa flavor.
for those aiming to keep their sugar intake in check, using lower-sugar chocolate chips is a great option.
look for sugar-free or dark chocolate chips with a higher cocoa content to minimize added sugars while maintaining that satisfying chocolate taste.
this allows you to enjoy the sweetness of the bark without an overwhelming sugar rush, making it a great choice for those seeking a healthier alternative to traditional candy bars.
as for vegan protein powders, use whatever you like! here is a list of some options:
- garden of life
- amazing grass
- now sports
- sprout living
- bob’s red mill
- purely inspired
- no cow
- raw rev
to store this protein chocolate mousse bark, break it into pieces after it sets and keep them in an airtight container in the freezer.
when you’re ready to enjoy a piece, take it out of the freezer and let it thaw for a few minutes.
this brief thawing period will soften the mousse, giving it a wonderfully creamy texture that melts in your mouth.
storing and serving it this way ensures that each bite remains perfect while maintaining the creamy consistency of the mousse for a delightful snacking experience.
if you love my Protein Chocolate Mousse Bark then check out these other recipes from the blog!
are you going to make my Protein Chocolate Mousse Bark!?
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Protein Chocolate Mousse Bark
1 cup creamy coconut yogurt
1/2 cup full-fat coconut milk
2 scoops of vanilla or chocolate protein powder
3 tbsp cocoa powder
1/4 cup runny nut butter
1-2 tbsp maple syrup (if desired)
for the topping:
1 cup chocolate chips
1 tbsp coconut oil
optional: candy for decoration (i used chocolate chips!)
- prepare a baking sheet: line a baking sheet with parchment paper or a silicone baking mat. make sure it fits in your freezer.
- make the mousse base:
in a large mixing bowl, combine the creamy coconut yogurt, full-fat coconut milk, protein powder, cocoa powder, runny nut butter, and maple syrup (if desired).
mix all the ingredients until you have a smooth and well-combined mousse-like mixture.
- spread the mousse:
pour the mousse mixture onto the prepared baking sheet.
use a spatula or the back of a spoon to spread it evenly to your desired thickness. you can make it as thick or thin as you like.
- freeze the mousse:
place the baking sheet with the mousse in the freezer and let it freeze for about 3-4 hours, or until it’s firm.
- prepare the chocolate topping:
in a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together. if using a microwave, heat in 20-second increments, stirring in between, until fully melted.
make sure the chocolate is smooth and runny.
- add the topping:
remove the baking sheet from the freezer.
pour the melted chocolate over the frozen mousse layer, spreading it evenly with a spatula.
if desired, sprinkle your favorite candy on top of the melted chocolate for decoration.
- freeze again:
place the baking sheet back in the freezer and let it freeze for an additional 2-3 hours, or until the chocolate topping is fully set.
once the bark is completely frozen, remove it from the freezer.
use a sharp knife to cut it into bark-like pieces or break it into shards.