N!CK'S Nicks Protein Wafer Hazelnut - gluten-free protein wafer with chocolate-covered peanut cream

Update - reformulation May 2025

The recipe update focuses on a better texture and a sweeter, less "erythrol" note. The cost is lower protein and slightly higher calories. If you primarily care about the "30% protein" macro, look out for older batches; if taste and easier digestive tolerance are priorities, the new version will be a step up.

Summary of macro & composition changes:

• Fats
  • Was: 34.1 g / 100 g, including 20.1 g of saturated fat.
  • Is: 37.0 g (-- +2.9 g total) and 17.0 g NKT (-- -3.1 g saturated).
  • What's up: the lipid mix has been expanded to include illipe oil and canola; the topping is creamier and less "coconut-hard."
• Protein
  • It was: 30 g / 100 g, exclusively from milk proteins.
  • Is: 25 g (-- -5 g), some replaced by collagen peptides.
  • The result: lower biological value and less leucine per serving, but the extra collagen may be of interest to those caring for joints.
• Carbohydrates, sugars and polyols
  • They were: 23.1 g WB - 6.0 g sugars - 9.3 g polyols.
  • Is: 24.0 g WB - 9.4 g sugars (+3.4 g) - 6.8 g polyols (-2.5 g).
  • as a result, the wafer is sweeter due to a higher proportion of classic sugars, but has fewer polyols, which reduces the risk of intestinal problems.
• Fiber
  • It was: 8.1 g / 100 g.
  • Is: 9.1 g (+1.0 g).
  • Introduced inulin, soy fiber and gluten-free oat fiber - beneficial for satiety and lower glycemic index.
• Energy
  • It was: 485 kcal / 100 g.
  • Is: 508 kcal (+23 kcal).
• Oils / lipid profile
  • Previously: shea + coconut + sunflower.
  • Now: shea + coconut + illipe + rapeseed + sunflower.
  • Effect: more monounsaturated Omega-9, topping melting point closer to body temperature, smoother mouthfeel.
• Flour mix
  • It was: corn, potato.
  • It is: corn, potato, rice.
  • Meaning: better wafer crispness and a stronger basis for the "gluten free" message.
• Stabilizers
  • Was: none.
  • Is: xanthan gum + guar gum.
  • Benefit: more stable cream texture with less use of polyols and lower proportion of protein.
• Sweetening system
  • It was: erythritol + steviol glycosides.
  • It is: erythritol + stevia + sucralose.
  • Consequence: more intense sweetness with less polyols; flavor profile closer to classic dessert.
• Collagen
  • Added to the recipe; previously not present.
  • Role: more consistent filling and marketing "beauty/pro-joint" touch.
• Macro serving of 40 g
  • Was: 194 kcal - 13.6 g T - 12 g B - 9.2 g W (2.4 g sugars).
  • It is: 203 kcal (+9 kcal) - 14.8 g T (+1.2 g) - 10 g B (-2 g) - 9.6 g W (3.7 g sugars).
  • That is: minimally more energy and fat, slightly less protein.
• Allergens and vitamins
  • Unchanged: milk, soy, hazelnuts (+ possible trace peanuts).
  • Vitamin E and C package and B complex retained.
  • No change: GLUTEN-FREE

N!CK'S wafers are pure taste joy!

• 100% crunchiness
• 30% protein
• zero added sugar
• zero maltitol
• sweetness from stevia and erythrol only
• silky coating made of Belgian milk chocolate
• zero gluten
• zero palm oil
• 12g protein per wafer & <200kcal
• <6g net carbohydrates per wafer
• zero preservatives
• no synthetic flavors
• no hydrogenated oils

Forget Princess and Prince Polo, N!CK'S is coming on the scene !

Tired of gummy protein bars? It's time for something crunchy! A delicate and crunchy sweet wafer layered with velvety cream, covered with a delicious milk chocolate glaze that simply melts in your mouth.

The combination of sweet cream and crunchy wafer is a guarantee of unusual taste sensations, for the creation of which not even a gram of sugar was added!

Full of flavor, the crunchy wafer is a sweet protein snack that you can always have on hand - when hunger strikes or when you crave a moment of real sweet pleasure.