St Patrick’s Day | Peppermint Protein Cream

St Patrick’s Day |
Peppermint Protein Cream


This protein filled coconut treat is not only low sugar with added protein but has that lovely, minty freshness of a choc-ice or after eight mint!

It is a frozen snack but will hold its shape defrosted if you wanted to to take one to eat post workout!




1) 45g Myprotein Milk Protein Smooth (vanilla)


2) 10g Myprotein Dried Coconut


3) 100g Natural Set yoghurt


4) 25g Ground almonds


5) 12 squares Dark chocolate


6) 1 Tsp Peppermint extract


7) 1 Tsp Green food colouring (optional)





a) Firstly, start by melting 1/2 the dark chocolate and pour into a silicone muffin mould (if you don’t have a mould, you can line any tray/tin with cling film and make a bar shape using the same method)- Pour the chocolate into each mould and leave in a cool place to set (not the fridge)


b) Mix together the protein powder, ground almonds, yoghurt and chopped coconut pieces and leave in the fridge to stiffen


c) Once the chocolate is set, evenly spoon the peppermint mixture into the moulds then melt the left over chocolate and pour over the top of the peppermint mixture –  allow to set in the freezer


d) If you are using a cling film-lined tray the instructions are the same but you will have made one bar that can be cut into portion sizes once frozen.



Macros (based on 10 servings)


71 Kcal


5g Protein


4g Fat


3g Sugar




Myprotein choc





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