These pea protein chocolate crispy cakes are a no bake treat made with just two main ingredients. Each one packs in 14 grams of protein for under 200 calories, making them a great homemade alternative to store-bought protein bars.
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✅ Recipe Name: Pea Protein Chocolate Crispy Cakes (No Bake, Kid-Friendly)
🕒 Ready In: ~10 minutes active prep + 1 hour to set
👪 Serves: 12 cakes
🍽 Nutrition: ~178 calories per cake & 14.4 grams of protein
🥣 Main Ingredients: Chocolate, high protein pea crisp puffed cereal
📖 Dietary Info: No protein powder, vegetarian, gluten free, options to make vegan, dairy-free and nut-free
⭐ Why You'll Love It: A childhood treat made higher in protein, no baking and no powder needed.
I was so excited when I found these pea protein crisps on Amazon. Immediately I knew I needed to recreate a higher protein version of my favorite childhood treats using them.
As a kid, these types of rice krispie cakes were usually just melted chocolate and Rice Krispies, and I wanted to keep that same simplicity with this recipe.
If you manage to get your hands on the pea protein crisps, I also highly recommend trying my Pea Protein Crispy Bites recipe for another fun high-protein snack idea.
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Why You'll Love 2 Ingredient Treats
Why You’ll Love These 2 Ingredient Treats
- Just 2 main ingredients and no baking required
- 14g protein for under 200 calories per serving
- A fun homemade alternative to store-bought protein bars
- Crispy, chocolatey, and reminiscent of childhood treats
- Easy to customize with different chocolates or toppings
- Made with pea protein crisps for extra protein and all 9 essential amino acids
As a dietitian, one thing I often tell clients when choosing a store-bought protein bar is to look for a good protein-to-calorie ratio. One of my favorite bars contains around 20g protein for roughly 200 calories, and historically I found it difficult to recreate something similar at home without the calories climbing quite high. These crispy cakes are one of the first homemade versions I’ve made that genuinely feel comparable while still tasting like a nostalgic chocolate crispy treat.
What Are Protein Crisps/Crispies?
Despite the name, protein crisps are not like potato chips or “crisps” like Taytos. They are actually much closer to puffed rice cereal or Rice Krispies in texture. They are small crunchy puffed pieces usually made from pea protein or soy protein and are commonly used in homemade protein bars, chocolate snacks, and high protein desserts.
In this recipe, they work as a higher protein alternative to classic rice cereal. You still get that crispy chocolate cake texture, but with much more protein in each serving.
I personally love using them because they make it easy to increase protein without always relying on protein powder. They also blend really well into recipes and do not have a strong flavor.
You can usually find protein crisps online, in health food stores, or on Amazon. I used unflavored pea protein crisps for this recipe, but soy protein crisps work really well too.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
- Chocolate: This is the main flavor, so use one you would happily eat on its own. Dark chocolate (70% and up) keeps the sugar down and balances the sweetness, while milk chocolate makes them sweeter and more kid-friendly. For dairy-free or vegan, use a dairy-free chocolate. Most dark chocolate already is, but it is worth checking the label.
- High protein crisps: The star of the show, and where the protein comes from. Pea or soy protein crisps both work well. If you are avoiding soy, go for pea. If you need these gluten-free, check the packet, as some brands are certified gluten-free and some are not.
- Salt (optional): Just a pinch lifts the chocolate and stops the cakes tasting flat.
Recipe Variations
Dark and white swirl: Drizzle a little melted white chocolate over the tops before they set.
Salted crunch: Press a few extra crisps and a little flaky salt on top of each one.
Berry hit: Stir a spoon of crushed freeze-dried raspberries through the mix for a fruity edge.
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Equipment
A 12-cup muffin tray plus paper liners, or a silicone muffin tray. I find a silicone tray easiest, as the cakes pop straight out with no sticking.
Expert Tips for Making This Recipe
Measure the crisps by the cup if you can. Different brands weigh differently, so going by cups keeps the ratio right.
Pick a chocolate you would happily eat on its own, since it carries most of the flavor.
Melt the chocolate slowly and gently to avoid it becoming grainy or overheated. If needed, you can add a tablespoon of coconut oil to help loosen the mixture and create a smoother coating.
Storage
Fridge: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in an airtight container or bag for up to 3 months. If eating straight from the freezer let them sit at room temperature for about 5 minutes before eating for the best texture.
FAQs
Yes. They are a nice option for children precisely because the protein comes from food ingredients rather than a protein supplement, and most kids generally do not need huge amounts of protein in the first place. Most children can meet their protein needs quite easily through regular foods like milk, yogurt, eggs, meat, beans, nut butters, and whole grains across the day.
That said, these are still a sweet treat, so I would serve them as a snack rather than a free-for-all. I also like pairing them with something else like fruit or a glass of milk to make the snack a little more balanced and filling.
Yes. Press the mixture into a lined 8x8 inch (20x20 cm) tin instead of muffin cases, chill until set, then slice into squares. You will get a slightly different shape but the same crunch.
Related
Looking for more easy no bake treats like this? Try these next.
Protein Balls Without Protein Powder
📖 Recipe
Pea Protein Chocolate Crispie Cakes (2 Ingredient)
Equipment
- 12-cup silicone muffin tray or a regular muffin tray with liners
Ingredients
- 180 grams chocolate or chocolate chips 1 cup any chocolate you like e.g., dark, milk etc.
- 270 grams high protein crisps 3 cups pea or soy protein crisps
- pinch of salt optional
Instructions
- Line a 12-cup muffin tray with paper liners, or use a silicone muffin tray.
- Melt the chocolate gently in the microwave in 20 to 30 second bursts, stirring between each, or in a heatproof bowl set over a pan of barely simmering water.180 grams chocolate or chocolate chips
- Add the high protein crisps and stir gently until every piece is coated. Stir in a pinch of sea salt, or save it to sprinkle on top.270 grams high protein crisps, pinch of salt
- Spoon the mixture evenly into the 12 cases and press down firmly with the back of a spoon.
- Freeze for about 1 hour, or until fully set.
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Notes
- Measure the crisps by the cup, as brands weigh differently.
- Press the mixture down firmly so the cakes hold their shape.
- If the mix looks dry, add a little more melted chocolate or a teaspoon of coconut oil.
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