Protein Choco Pops

Choco pops, or in other words chocolate crispy cereal, are my sweet sins… Not that I am normally eating them, but I always want them! Always!

I have tried them several times before, but knowing their nutritional value, which is ‘nothing good for you’, I am not having them anymore… Yes, there are some good cocoa and carbohydrates in them… However, they are completely filled with sugar (about 37g per 100g cereal), which definitely makes them irresistible.. In the end, your body does not want them, but it is your brains that gets hooked on this quick sugar boost and you want more more more!

But! I do not leave foods that I like so simply… Thus, when I started thinking about what I would love to get on my Christmas breakfast, I thought about Choco Pops (no kidding!). Since I knew that this wish will always stay with me, I decided to come up with my healthy solution to it!

Protein Choco Pops are based on the taste of original Choco pops, but mine are sugar free, lower in calories, definitely higher in protein and… healthy! Yes, you can finally eat cereal for breakfast and feel no guilt!

By the way, they taste amazing! Just as addictive as the normal choco pops… For us, the taste of these cereal reminds of Oreo cookies! So no doubts that Protein Choco Pops are the best!!!

They would satisfy even the biggest lover of quick breakfast (like me… and my man…), thus a jar with these hand made Protein Choco Pops would be an amazing cosy gift for your friend, chocolate lover – girlfriend or a sweet aphrodisiac for boyfriend.

Prepare your bowl with milk… grab some Protein Choco Pops and enjoy your morning.. or as we did – serve them for a cosy evening.


Makes 4-5 small portions

60g oat flour

90g Chocolate protein powder

30g (more or less) almond meal

2 egg whites

3 (or more) tbsp raw cacao


vanilla extract

3 – 6 tbsp stevia sugar (depends on how sweet your cereal should be)

1tbsp coconut oil

  1. Mix all the ingredients together. Though it might appear as the dough is a bit on the crumbly side, it will come together after a while.
  2. Refrigerate the dough for 2 hours. This will make the dough more firm and easy to form the small balls.
  3. Roll the dough into balls the size of large blueberries. I kept my hands wet (using water) to avoid the dough sticking to hands.
  4. While rolling the dough, preheat the oven to 175 degrees.
  5. Line a rimmed baking sheet with parchment paper and fill it in with the small Choco balls.
  6. Bake the Choco pops for about 15 minutes.
  7. Allow them to cool completely before storing in an airtight container or serving.
Nutrition facts:

Nutrition facts for the whole recipe, no division into portion sizes here