High-protein Black Forest gateau pots

01/09/20262 min read

Written byEmma Moross, Registered Nutritionist (RNutr)

Reviewed byAugusta Gray, Registered Nutritionist (RNutr)

A dessert that looks every bit as good as it tastes – these high-protein pots are layered with biscuit crumbs, silky chocolate mousse and a fruity, Black Forest chia compote for a no-bake sweet treat

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Nutrition

Ingredients

Who says indulgence can't come with a little extra? Our high-protein Black Forest style gateau pots deliver 16g of protein per 100g and all the classic flavours of the much-loved dessert in an easy, no-bake recipe. Crunchy (gluten-free) choc chip biscuit crumbs create the perfect base, while a creamy chocolate protein mousse is layered with a naturally sweet, seasonal cherry chia compote enriched with Zooki Marine Collagen – adding an extra feel-good touch to every spoonful. Ideal for preparing ahead, these individual pots make a satisfying dessert or protein-packed treat for when you're craving something ‘naughty but nice’.

Nutritional information

Per	100g
Energy (kcal)	194 kcal
Fat	8.2g
of which saturates	4.3g
Carbohydrates	13.5g
of which sugars	9.2g
Fibre	2.8g
Protein	16g
Salt	0.18g

Method

Step 1

Place the cherries in a small saucepan over a low to medium heat and cook for three to four minutes, gently crushing them with a fork until they release their juices. Stir in the honey (if using), then remove from the heat and mix through the chia seeds. Leave to stand for 10 minutes until thickened, then allow to cool slightly before stirring in the Zooki Marine Collagen.

Step 2

Place the Nairn's gluten-free chocolate chip biscuit breaks into a sandwich bag and crush into coarse crumbs, leaving a few larger pieces for added texture. Divide evenly between two serving glasses or dessert pots.

Step 3

In a mixing bowl, combine the Greek yogurt with the Precision Engineered chocolate whey protein. Stir well until smooth and thick, adding a small splash of milk or water if needed to loosen the mixture slightly.

Step 4

Spoon half of the chocolate mousse over the biscuit crumb base, followed by a generous layer of the cherry chia compote. Finish with the remaining chocolate mousse.

Step 5

Top with grated dark chocolate, if using, and a cherry on top. Enjoy straightaway or cover and chill in the fridge until later (for up to 24 hours).

High-protein Black Forest gateau pots FAQs

Can I use regular biscuits instead of gluten-free ones?

Yes. If you don't need the recipe to be gluten-free, you can swap the Nairn's Chocolate Chip Biscuit Breaks for your favourite chocolate biscuits. Choose a crunchy variety for the best texture.

Does the protein powder have to be whey?

No. Whey protein creates a thick, creamy mousse, but you can also use a chocolate-flavoured plant-based protein powder. Depending on the protein you choose, you may need to add a splash more milk (or vegan alternative) or water to achieve a smooth consistency.

Can I use a different berry?

Of course. Although cherries are seasonal right now and are the classic Black Forest choice, blackberries and other forest fruits are also an option in this recipe – like raspberries, blueberries or a mixed berry blend. Just adjust the sweetness to taste if needed.