Mix ingredients until smooth. Place silicone mini chocolate bar mold on a flat tray or cookie sheet for support. (You'll put the tray in the freezer after filling the mold with chocolate.) Spoon by the ½ teaspoon into the silicone mold. Each mini bar is about ½ teaspoon in volume. Place tray in freezer for about 5 minutes to set. Remove tray from freezer and remove bars from mold. Enjoy! Store extras in the refrigerator or freezer, or as you would regular chocolate.
White Protein Chocolate recipe and photo courtesy of Andréa's Protein Cakery, www.proteincakery.com.