This protein-packed chocolate dough contains inflammatory sunflower oil and artificial sweeteners (maltitol, sucralose). DIY version eliminates seed oils by using coconut oil instead, replaces synthetic sweeteners with erythritol, and uses grass-fed proteins for superior nutrition.
Based on: Chocolate Dough
· Makes approximately 30 servings
· Serving: 55g (about 2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Chocolate Dough from Barebells often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Chocolate Dough may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Grass-fed whey protein powder (vanilla or unflavored)
Natural emulsifier replacing soy lecithin, helps blend fats and proteins
Vegetable glycerin (organic)
80g (about 1/4 cup) · Kate Blanc Organic Vegetable Glycerin
Provides moisture and chewy dough texture, replacing synthetic humectants
Organic vanilla extract
10ml (about 2 teaspoons) · Simply Organic Pure Vanilla Extract
Enhances chocolate flavor and masks any protein powder aftertaste
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine
Balances sweetness and enhances chocolate flavor
Instructions
Step 1. Prepare your workspace by lining a 9x13 inch pan with parchment paper. Ensure coconut oil is melted but not hot (about room temperature). In a large mixing bowl, combine 700g whey protein powder, 120g collagen peptides, 80g cacao powder, 140g erythritol, 60g tapioca starch, 8g sunflower lecithin, and 3g salt. Whisk thoroughly for 2-3 minutes to break up any clumps - protein powders tend to stick together and even distribution is crucial for consistent texture.
Step 2. Create a wet ingredient mixture by combining 120g melted coconut oil, 80g vegetable glycerin, and 10ml vanilla extract in a separate bowl. Whisk until completely smooth and emulsified - this should take about 1 minute. The mixture should look uniform without any oil separation.
Step 3. Gradually add the wet ingredients to the dry mixture, starting with half the liquid and mixing with a sturdy wooden spoon or danish dough whisk. The mixture will be very thick initially. Add remaining liquid slowly while continuing to mix - this prevents clumping and ensures even hydration. Mix vigorously for 3-4 minutes until a cohesive dough forms that holds together when squeezed but isn't sticky.
Step 4. Test the dough consistency by taking a small portion and rolling it between your palms. It should form a smooth ball without cracking or sticking to your hands. If too dry, add glycerin 1 teaspoon at a time. If too wet, add whey protein 1 tablespoon at a time. The finished dough should feel similar to cookie dough but slightly firmer.
Step 5. Transfer the dough to your lined pan and press firmly and evenly using a bench scraper or the back of a measuring cup. Press until the surface is smooth and compact - this prevents crumbly pieces later. The dough should be about 3/4 inch thick when properly pressed. Cover tightly with plastic wrap and refrigerate for minimum 2 hours or until firm enough to cut cleanly.
Step 6. Remove from refrigerator and cut into 30 equal pieces using a sharp knife wiped clean between cuts. Each piece should weigh approximately 55g. Store individual portions in airtight containers or wrap separately in parchment paper. For best texture, allow pieces to come to room temperature for 10-15 minutes before eating - this softens them to the proper dough-like consistency.
Storage
Store in airtight containers in refrigerator for up to 2 weeks or freeze for up to 3 months. Individual pieces can be wrapped in parchment for grab-and-go convenience. Best served at room temperature for optimal texture.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$3.99
Savings93%
High upfront ingredient costs pay off dramatically with bulk preparation. Most ingredients last for multiple batches, making subsequent batches even more economical.