Protein powders are a staple supplement for every fitness addict. In fact, aside from a multivitamin, protein powder is the first “real” sports nutrition supplement people buy.
However, the protein powder landscape is extremely crowded and confusing.
What’s the “best” protein powder? What flavor should I get? How much does protein powder cost? Etc. etc. etc.
Fortunately, if you’re reading this article, then you already know where to buy the best-tasting protein powders on the market -- Apollon Nutrition!
Our 50/50 Formula-X protein continually ranks among the best-tasting protein powders available. It’s been our flagship protein powder for years, and our Dutch Chocolate flavor, dare we say, is the best chocolate protein powder. Period!
Today, we proudly announce another new addition to the Apollon protein powder family -- RUBY CHOCOLATE!
What is Ruby Chocolate?
If you’re a chocolate fan (fiend?), then you’re already familiar with the usual varieties of chocolate, including:
- Dark chocolate
- Milk chocolate
- Semi-sweet chocolate
- Bittersweet chocolate
- Baking chocolate
- White chocolate (which is really cocoa butter and sugar…no actual cocoa is in it)
Ruby chocolate is the new kid on the block.
Ruby chocolate was created by the Belgian chocolate manufacturer Barry Callebaut Group, and it debuted in 2017.
Callebaut uses the "ruby cocoa bean", which is grown in Brazil, Ecuador, and the Ivory Coast, to make ruby chocolate.
What Does Ruby Chocolate Taste Like?
Barry Callebaut describes the flavor of ruby chocolate as "neither bitter, milky, or sweet. It's rather a tension of fresh berry fruitiness and luscious smoothness."
Other tasting notes include tart, tangy, or sour (similar to plain yogurt).
Essentially, you could think of ruby chocolate as a mix of raspberry-flavored white chocolate with a touch of milk chocolate.
With that in mind, here are some easy-to-fix recipes using the new ruby chocolate protein powder!
Ruby Chocolate Protein Recipes
Ruby Chocolate Protein Brownies
Is there anything better than a tray of hot brownies right out of the oven?
Like most desserts, while delicious, they aren’t necessarily abundant in protein, fiber, or micronutrients, yet bloated with simple sugars and less-than-healthy fats (especially the kind you get from most grocery stores).
We take the conventional brownie recipe and give it a much needed overhaul that retains the same rich, moist flavor and texture while vastly improving its nutritional profile.
- 3 Scoops Ruby Chocolate Protein Powder
- 25g Unsweetened Cocoa Powder (dark cocoa powder if you want it extra rich!)
- 40g Granular Sugar Substitute
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 60g Canned Pumpkin
- 60g Brown Sugar Substitute
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 48g creamy nut butter (peanut, sunflower, or almond work best)
- 28g semi-sweet chocolate chips (optional)
- 1/4 cup sugar-free syrup
- Preheat your oven to 350℉
- Combine all wet ingredients (eggs, pumpkin, vanilla, nut butter, sugar-free syrup) in a large mixing bowl and beat with a hand mixer until thoroughly combined (start on low speed).
- Add the remaining dry ingredients to the wet ingredients and, using the hand mixer, start on low speed and gradually increase to medium speed until all ingredients are thoroughly combined.
- Pour brownie batter into a greased 8x8 or 9x9 baking tray.
- Bake for 30 minutes.
- Remove from the oven and allow to cool for 10-15 minutes before cutting into your brownies
Ruby Chocolate Cake Pops
- 1/2 cup + 2 tbsp (60 grams) ruby chocolate protein powder
- 1/2 cup dark chocolate cocoa powder
- 1/4 tsp xanthan gum
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp granulated sweetener of choice
- 50 grams nut butter of choice
- 1/4 cup + 1/8 cup liquid egg whites
- 1 tsp milk of choice
- 1/2 tsp almond extract (or vanilla extract)
- 1/2 cup chocolate chips, melted (whatever flavor you like!)
- Combine protein powder, cocoa, xanthan gum, salt, baking soda, baking powder, and sweetener in a large mixing bowl and stir to combine.
- Add nut butter, egg whites, milk, and almond extract to the dry ingredients
- Mix until well combined. Note: the dough will stick together when pressed.
- Place in the refrigerator for at least 1 hour.
- Preheat your oven to 350℉
- After chilling, remove the bowl from the refrigerator and roll dough into balls.
Note: If dough is too crumbly, add milk 1/4 tsp at a time until dough begins to stick together easily when pressed.
- Place balls onto a greased cookie sheet (optional: use foil or parchment paper)
- Bake for 4-6 minutes.
- Remove tray from oven and allow cake balls to cool.
- While you wait for the balls to cool, melt the chocolate chips and then dip the cake balls into melted chocolate.
- Place balls back on cookie sheet and allow the chocolate coating to harden.
- Optional: top your chocolate-coated cake balls with sprinkles!
Ruby Chocolate Shake
Without a doubt, a rich, creamy milkshake is one of life’s greatest treats, and striking the perfect combination of indulgent ice cream and milk is key to achieving the right consistency.
Unfortunately, milkshakes (in the traditional sense) aren’t the most physique-friendly fare, but thanks to the development of protein powders, you can now have your cake (or milkshake) and eat it too!
We’re all familiar with chocolate protein shakes (hell, 50/50 Formula-X Dutch Chocolate is the best-tasting chocolate protein powder on the market, in our opinion!).
As comforting as a chocolate milkshake is, there are those rare occasions when you want something just a bit different.
Enter RUBY CHOCOLATE MILKSHAKES!
- 3/4 cup milk of choice (cow, almond, oat, etc.)
- 1 scoop ruby chocolate protein powder
- 1 tablespoon cocoa powder (Hershey's Special Dark is outstanding for flavor)
- 1/2 cup frozen banana slices
- 1 tablespoon almond butter or peanut butter
- 1/4 teaspoon vanilla extract, optional
- 8 ice cubes
- Add all ingredients to a blender (preferably a high-powered one like a Vitamix or Ninja blender)
- Blend on high for until thick and creamy