The centre is soft and chewier than expected, probably because there’s real coconut in it. The coconut flavour is perfect – it’s not artificial or overpowering. It’s sweet and creamy, and blends well with the hint of chocolate from the coating. The macros are solid – 210 kcal, 9.7g fat, 15g carbs, 1.9g sugar, 20g protein – and, even though the added ‘palm fat’ might be an issue for some, you are getting 100% of your vitamin RDA. Once again Fulfil have smashed it with this one.

All in all a great bar, especially if you’re a woosie not a fan of dark chocolate. Chocolate Caramel & Cookie Dough Lemon is not a common flavour among protein bars – Oh Yeah!’s lemon drizzle cake ONE bar is the only one that springs to mind. I’ll admit I went into this a little sceptical, but I came out pleasantly surprised. In search of some redeeming factor I even dissected the bar, trying each layer individually. The cream alone tastes off and I think we’ve found the culprit of the ‘protein aftertaste’. The crunches have little real taste and only really offer a stale crunch, like a rice crispy cake that’s been left out a little too long. Let’s chat a little about the sweetness level of the cheesecake. If you’ve made any of my other cheesecake recipes, you’ll notice this one has significantly less added sugar. That’s on purpose. As expected, the texture is wonderful. Unlike the White Chocolate Cookie Dough flavour, this bar has a soft centre and a good chew.With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. Irish brand ‘Fulfil’ have set out to change this, offering a protein bar with added vitamins that’s high in fibre and low in calories. Each bar has 9 added vitamins, including Vitamin C, Vitamin E, Thiamine and Folic Acid.

The chocolate-hazelnut whipped cream also keeps well in the fridge. It may just need a brief whip with a fork (for smaller amounts) or whisk (for larger amounts) to revitalize the texture. Note that while I photographed the whipped cream piped, it will start to deflate a bit when serving at room temperature (always store in the fridge). I’m a huge fan of white chocolate, and white chocolate cookie dough is my dream come true (#dreambig), so I had high hopes for this bar.

Macros: 197 calories, 15g carbs, 20g protein and 8g fat. Available in both 55g and 40g. Chocolate Hazelnut Whip 9/10. Place chopped chocolate together with single cream and maple syrup (if using sugar, hold) in a metal or glass bowl suspended over a pot of water. Make sure the bottom of the bowl does not touch the water. Warm up the water on a very low heat (chocolate is very sensitive to overheating, which is why I don’t recommend using a microwave to melt it). When the water barely starts to simmer, switch the heat off but keep the bowl on the pot. It may seem weird that Nutella – this iconic 80s hazelnut spread – reminds me of Christmas given that I grew up in a communist country whose empty shop shelves could only dream of such Western luxuries. One way or another, my maternal Gran – who was famous in my family for her love of nuts, chocolate and coffee (I have her tastebuds!) – always managed to get her hands on a couple of jars and Nutella is what I would often find under my Xmas tree or under my pillow on 6th of December (St Claus day).

Decorate and serve. You can make it a day or two ahead but once set, keep in an air-tight container in the fridge or else the mousse will dry out too much. You also have the option to use the Nutella ganache as a full glaze. You don’t have to drizzle it on as I did, just spread a very thin layer over the top of the cheesecake. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. If you don't have a stand mixer, you can also use a large mixing bowl and hand mixer. Stir on low until combined and smooth. Scrape the sides of the bowl.The filling is a Nutella cheesecake filling! You can use your favorite brand of chocolate hazelnut spread, of course. We buy Nutella in Costco-jars though, as we are definite fans! The process is straightforward. Though the resulting whipped cream isn’t quiiite as light and fluffy when the Nutella is added, I was still rather impressed with the texture. If you’re looking for a Nutella cheesecake recipe that isn’t too sweet though, I think you’ll love it as written! Learn how to make whipped cream flavored with chocolate-hazelnut Nutella for a sweet treat that’s perfect for topping coffee, desserts, or eating off a spoon. It’s just three ingredients! Try Nutella Whipped Cream on pancakes, waffles, over ice cream, and more. For serving for parties or events, I would say you absolutely could make Nutella Whipped Cream several hours in advance of your event and keep it in the fridge until serving. Give it a brief whisking if the texture has flattened at all. More Recipes to Try