Pea Protein Chocolate Crispie Cakes (2 Ingredient)
These pea protein chocolate crispy cakes are a no bake treat with 14g protein per cake and no protein powder, so they are kid-friendly too.
Servings: 12
Calories: 178kcal
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.
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.
- 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.
Nutrition
Calories: 178kcal | Carbohydrates: 13.2g | Protein: 14.4g | Fat: 7.7g | Saturated Fat: 3.7g | Sodium: 136mg | Fiber: 1.6g | Sugar: 5.6g
