Chocolate Protein Walnut Whips landscape image

Chocolate Protein Walnut Whips (Vegan Gluten-Free)

These Chocolate Protein Walnut Whips are a delicious dessert with an oaty biscuit base topped with a yoghurt protein whip all encased in dark chocolate. These are fun, easy, vegan and gluten-free take on the classic walnut whip.

You can watch the recipe video here.

I have wanted to make something similar to the classic walnut whip or teacake for a long time now and after a few attempts, I came up with these. They are also inspired by “flodeboller” which have a biscuit base topped with a marshmallow whip all covered in chocolate. Instead of marshmallow whip, these have a healthier and easier yoghurt protein whip which is just as creamy.

Close up of an eaten Chocolate Protein Walnut Whip
Chocolate Protein Walnut Whips

How delicious are these Chocolate Protein Walnut Whips?

I am pretty obsessed with these “walnut” whips as they are:

  • Chocolatey and sweet
  • Light and fluffy
  • With a crunchy biscuit base
  • Covered in a chocolate shell
  • Have a hidden chocolate filling
  • Easy to make in a few steps
  • Naturally vegan and gluten-free and easily nut-free

I hope you are going to love these Chocolate Protein Walnut Whips, so if you want to make them already, skip ahead to the recipe card. Firstly, let’s discuss the ingredients and method a bit more.

Chocolate Protein Walnut Whips on a wooden board
Chocolate Protein Walnut Whips

What ingredients go into these Chocolate Protein Walnut Whips?

The biscuit base for these little treats are based on my favourite “sugar” cookie recipe and come together in one bowl.

  • Almond or cashew butter: the smooth, runny sort is better here or you can use a seed butter like tahini or sunflower seed butter. Other nut butters will also work like peanut butter.
  • Maple syrup: for the sweetness in the cookie dough. You can also use agave, date or coconut syrup or vegan honey, for example.
  • Vanilla essence: for the classic cookie dough flavour.
  • Salt: to enhance the flavours.
  • Oat flour: this keeps these Chocolate Protein Walnut Whips wholesome and packed with deliciousness but plain or GF plain flour, spelt or wholemeal flour will also work.

For the filling, you only need three ingredients:

  • Thick dairy-free yoghurt: my favourite is coconut as it’s the thickest and creamiest. It needs to be thick as this frosting needs to stand up like a buttercream mix.
  • Vegan vanilla protein powder: this thickens the yoghurt, helps it keep its shape and makes the mousse mix lovely and sweet without adding much sugar. The one I used for this recipe is from Awesome Supps and code NOURISHINGAMY10 saves you 10%.
  • Chocolate spread or nut butter: or you can use caramel or another runny spread for filling inside the yoghurt whip. If your chocolate spread is thick, warm it up slightly so it’s runnier. You could also use Biscoff spread, too.
Chocolate Protein Walnut Whips with a pile of cookies
Chocolate Protein Walnut Whips

Now onto the chocolate coating:

  • Dark chocolate: I prefer a chocolate with 70% minimum cocoa but any dairy-free chocolate will work.
  • Coconut oil: this keeps the chocolate slightly thinner and glossier which makes it better for dipping.
  • Sprinkles: for decoration, or you can use crushed cookies, seeds or cacao nibs.

How do I make these Chocolate Protein Walnut Whips?

They are really easy to make, when you know how and here is a video how to make them.

  • Firstly make the cookies: stir together the ingredients for the dough, chill the dough, roll it out and cut out the shapes. Bake the cookies and allow them to cool.
  • Whip the yoghurt and protein powder: to make it thick and fluffy. I like to do this with an electric mixer for the best texture.
  • Melt the chocolate and coconut oil: and pour into a glass that’s just taller than your whips so that when you dip in the whips, the chocolate will cover most of the frosting.
  • Pipe the yoghurt whip onto the cookie: in a circle, working your way up.
  • Fill the middle with chocolate: or caramel or nut butter, whatever you are using.
  • Seal the filling with more yoghurt whip: you can place them briefly in the fridge for 10 minutes.
  • Carefully dip the whips into the chocolate: and allow the excess to drip off. Work quickly so that the yoghurt whip doesn’t heat up too much and fall off the cookie base. If this happens, place the whips in the fridge to firm up.
  • Sprinkle with decorations: and they will set quickly.

Are these whips gluten-free and nut-free?

These are naturally gluten-free, if you make sure your oats are gluten-free. To make these nut-free, use seed butter instead of almond or cashew butter and check your chocolate.

Chocolate Protein Walnut Whips with a spoon and jar of sprinkles
Chocolate Protein Walnut Whips

Can I make my own oat flour?

Yes, I always make my own. Blend up a big bag or oats to a fine flour consistency and then store in a sealed container or jar for 2-4 weeks.

Can I make a different filling?

Yes, you can. These are based on the tea cake or flodeboller which use a meringue filling so you can certainly make one of those (I am working on a recipe!) or use buttercream, too like a simple vanilla one used for these cupcakes.

How long will these cookie whips last?

As the yoghurt frosting is quite wet, the cookies will soften after 1-2 days but will last in the fridge for 3-5 days (or as long as your yoghurt states). You can keep the cookies, unfrosted for up to 1 week in a sealed container.

What other desserts and afternoon tea treats can I make?

I really look forward to seeing you make these Chocolate Protein Walnut Whips as I hope you are going to love them. For more ideas, how about my:

Chocolate Protein Walnut Whips (Vegan Gluten-Free)

  • Servings: 12
  • Difficulty: easy
  • Print

These Chocolate Protein Walnut Whips are a delicious dessert with an oaty biscuit base topped with a yoghurt protein whip all encased in dark chocolate. These are fun, easy, vegan and gluten-free take on the classic walnut whip.

Ingredients

    For the Cookies:
  • 60g almond or cashew butter
  • 40ml maple syrup
  • 1 tsp vanilla essence
  • A pinch of salt
  • 60g oat flour, or plain flour, plus extra
  • For the Filling:
  • 400g thick coconut or dairy-free yoghurt
  • 40g vegan vanilla protein powder
  • 6-12 tsp filling e.g. runny chocolate spread/nut butter/caramel
  • For the Chocolate:
  • 200g dark chocolate
  • 1 tbsp coconut oil
  • Sprinkles

Directions

  1. Make the cookies: whisk together the almond/cashew butter with the maple syrup, vanilla and salt until smooth. Now stir in the oat or plain flour to reach a sticky dough. Bring into a ball, wrap up and chill in the fridge for 30 minutes.
  2. Preheat the oven to 160Fan/180*C and line 2-3 baking trays with parchment paper. Roll out the cookie dough on a floured surface (I like to use a sheet of parchment between the rolling pin and cookie dough). Cut out 12 circles approximately 5cm (or 2 inches) in diameter. Re-roll the pastry scraps as necessary.
  3. Transfer to the lined trays and bake for 8 minutes or until golden brown and evenly baked. Turn the trays halfway through cooking time. Cool for 5 minutes then transfer the cookies to a wire rack to cool fully.
  4. Now prepare the filling: add the yoghurt and protein powder to a bowl and beat or whisk together until smooth and fluffy. It needs to be thick like buttercream. Add more or less protein powder to thicken the mix as all powders absorb liquid differently. Transfer to a piping back with a round and wide nozzle. Transfer the filling to a piping bag and snip off the end to make a small hole.
  5. Melt the chocolate and coconut oil together and pour into a small glass, one that you will be able to dip the cookies into easily.
  6. Work carefully to pipe around the edge of the cookies with the protein whip filling, making three rotations. Fill the centre with the filling and pipe on top to seal in the filling. Repeat to make all 12 cookies.
  7. Now carefully dip each whip into the chocolate, being careful as otherwise the filling may pull away from the cookie base. Allow the excess to drip off, turning the whip so the chocolate sets evenly. Place on a parchment lined tray, add on some sprinkles and repeat to make all 12.
  8. Enjoy straight away or keep leftovers in the fridge for 3-5 days although the cookie bases will start to soften due to the yoghurt filling after 1-2 days.
Chocolate Protein Walnut Whips landscape image
Chocolate Protein Walnut Whips

I look forward to hearing what you think of these Chocolate Protein Walnut Whips so please let me know in the comments below. If you do make them, I’d love to see them so please tag me in your whips, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With protein walnut whip love x

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