High Protein Chocolate Crispy Cakes (No Bake, Kid-Friendly)

High protein chocolate crispy cakes made with soy or pea protein crisps and coated in chocolate, stacked on a white plate with one being held up to show the crunchy texture. These no bake chocolate crispy cakes are kid friendly, easy to make, and perfect for a high protein snack or dessert.

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High Protein Chocolate Crispy Cakes (No Bake, Kid-Friendly)

These high protein chocolate crispy cakes are a no bake treat with 18g protein per cake and no protein powder, so they are kid-friendly too.

Prep Time10

Chill time1

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 270kcal

Author: Maria Lucey RD

Equipment

12 hole silicone muffin tray or a regular muffin tray with paper liners

Ingredients

180 grams chocolate or chocolate chips, milk or dark 1 cup
200 grams smooth peanut butter ¾ cup
270 grams high protein crisp cereal e.g., pea or soy 3 cups
Pinch of salt optional, skip if your peanut butter is already salted

Instructions

Prepare your muffin tray. If using a silicone tray, no lining is needed as the cups will pop straight out. If using a metal tray, line each hole with a paper cupcake case.
Melt the chocolate in a microwave-safe bowl, heating in 30-second intervals, stirring well between each burst, until completely smooth. Alternatively, melt gently over a bowl of simmering water (bain-marie method).
180 grams chocolate or chocolate chips, milk or dark
Stir in the peanut butter until the mixture is smooth and fully combined. If the peanut butter is thick, microwave for an additional 20 to 30 seconds to loosen it.
200 grams smooth peanut butter
Add the protein crisp cereal and salt (if using). Stir until everything is evenly coated.
270 grams high protein crisp cereal e.g., pea or soy
Spoon the mixture into the muffin tray and press down firmly with the back of a spoon.
Transfer to the freezer for at least 1 hour, or until fully set. Remove from the tray and allow to sit at room temperature for 5 to 10 minutes before eating for the best texture.

Notes

Recipe Notes

If needed, add 1–2 teaspoons of coconut oil to help the chocolate melt more smoothly. This is more useful if using dark chocolate, as milk chocolate melts more easily.
If using a different brand of crispy rice cereal, e.g., Rice Krispies or puffed rice cereal please measure using cups, as cereals can vary quite a bit in weight.

Chocolate choice: Milk chocolate gives a classic sweet result. Dark chocolate (70%+) is slightly less sweet and a little richer.

No muffin tray? Press the mixture into a parchment-lined baking dish or lunch box and cut into bars once set.

Storage: Store in an airtight container in the fridge for up to 5 days. Store for up to 2 months in the freezer. If eating straight from the freezer let sit at room temperature for 5 to 10 minutes before eating.

Tips for success:

Press the mixture firmly into each cup so the treats hold their shape.
Don't rush the melting. Low and slow prevents the chocolate from seizing.
These are best eaten after a few minutes at room temperature rather than straight from the freezer.

Nutritional calculations: Calculated using Cronometer per cup. Based on dark chocolate and smooth peanut butter.

Nutrition