Imported from Instagram
No Bake Healthier High Protein Chocolate Crispy Cakes
A high-protein, high-fiber version of a childhood classic that uses high-protein cereal instead of protein powder for a kid-friendly, no-bake treat.
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Ingredients
- 180 g chocolate or chocolate chips
- 200 g smooth peanut butter (runny consistency; warm for 20 seconds if stiff)
- 270 g high protein crisps (measure by the cup as brands weigh differently)
- sea salt (optional pinch)
Steps
- 1
Line a 12-cup muffin tray with paper liners or use a silicone muffin tray.
- 2
Melt the chocolate gently in the microwave in 20 to 30 second bursts, stirring between each burst until smooth.
- 3
Stir in the peanut butter until the mixture is completely smooth and combined.
- 4
Add the high protein crisps to the chocolate mixture and stir gently until every crisp is thoroughly coated.
- 5
Spoon the mixture into the 12 muffin cases and press down firmly to ensure the cakes hold their shape.
- 6
Freeze for about 1 hour, or until the cakes are completely set.
Notes
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for 3 months. If eating from the freezer, let them thaw briefly for about 10 minutes before consuming. Ensure the peanut butter is runny to properly coat the crisps.
Nutrition per serving
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