• Edin Sehovic

It's Chocolate, but ONLY 200 KCAL in MINUTES (Recipe)

Hey there, you definitely read that correctly. Today we're sharing another quick snack recipe, this time: Chocolate. We're making protein chocolate. I'll keep this short, because I believe if you're reading this article, you enjoy chocolate and if you don't, you're a liar. Chocolate isn't always extremely high calories, but because of the composition of calories, we often find that consuming chocolate results in a subsequent large spike in blood glucose levels after consumption. Is this good? No. Ideally, we would like to have controlled blood glucose levels at all times, because if we experience blood glucose spikes chronically, it can result in issues with insulin sensitivity and consequently, diabetes/metabolic syndrome. Do we want these chronic conditions? Hopefully not. One thing that helps to stabilize the reaction of glucose in the bloodstream, are consuming your carbohydrates with proteins, and fats. The reason that is, is they require more time and calories to be absorbed by the body. Since this thermic effect of food is higher in proteins and fats, we tend to prefer these foods as they naturally burn more calories JUST TO EAT THEM. Here's the catch, fats are more calorically dense. This means that we should take preference pairing our carbohydrates with proteins since they are similar in caloric QUANTITY to carbohydrates, but with the bonus effect of ramping up your body's caloric burn and also providing an adequate environment to increase the growth of muscle and aide in recovery, just to name a few reasons. So summary- we want to consume more protein, especially if we want to stay lean and have a robust body built to perform.


  • 2 Tsp coconut oil

  • 1 A scoop of protein powder (any flavor or type- I used whey)

  • 1 Tsp Cocoa Powder

  • Tupperware Lid


  1. In a Microwave safe bowl, place coconut oil

  2. Microwave on high for 15-30 seconds, just enough to get the oil to turn into a liquid form

  3. Stir in protein powder until combined

  4. Add cocoa powder and mix until smooth

  5. Spread dark mixture onto Tupperware lid (or some other plastic), the thinner and more consistent, the better.

  6. Place covered Tupperware lid flat into the freezer to avoid spilling

  7. Remove after 10-15 minutes (depending on how thin you spread the chocolate, and how cold your freezer is)

  8. ENJOY!

  • Remember, if it's not yet stiffened, leave the chocolate for another 5 minutes in the freezer, and check back in on it

Remember if you try this recipe to tag me on follow me and tag me on my social media!

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