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-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.
1 tablespoon coconut oil optional, to help the chocolate melt
200 grams smooth peanut butter ¾ cup
270 grams high protein crisps 3 cups pea or soy protein crisps
pinch of sea 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. If it is not melting smoothly, stir in the coconut oil.
180 grams chocolate or chocolate chips, 1 tablespoon coconut oil
Stir the peanut butter into the melted chocolate until smooth. If your peanut butter is thick, microwave it for 15 to 20 seconds first to loosen it.
200 grams smooth peanut butter
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 sea 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.

Video

Notes

Storage: Fridge in an airtight container for up to 2 weeks, or freezer for up to 3 months. If eating from the freezer, let them sit at room temperature for about 5 minutes for the best texture.

Tips for success:

Measure the crisps by the cup, as brands weigh differently.
The peanut butter needs to be runny so it coats the crisps. Warm it if stiff.
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.

Substitutions: Use dairy-free chocolate for vegan or dairy-free. Use pea protein crisps to keep it soy-free. Swap peanut butter for sunflower seed butter for nut-free. Check your crisps are certified gluten-free if needed.

Nutrition calculations were made using Cronometer. Dark chocolate was used in the nutrition analysis.

Nutrition