No Bake Healthier High Protein Chocolate Crispy Cakes

• portioner: Makes 12 cakes
• total tid: 1 hour 10 minutes

Ingredienser

180g chocolate or chocolate chips, 1 cup

200g smooth peanut butter, ¾ cup

270g high protein crisps, 3 cups (link for these is in my bio)

Pinch of sea salt, optional

Vejledning

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.

Stir in the peanut butter until smooth.

Add the high protein crisps and stir gently until coated.

Spoon into the 12 cases and press down firmly.

Freeze for about 1 hour, or until set.

Recipe notes:

Measure the crisps by the cup, as brands weigh differently.

The peanut butter needs to be runny so it coats the crisps. Warm it in the microwave for 20 seconds if stiff.

Press the mixture down firmly so the cakes hold their shape.

Store in an airtight container in the fridge for up to~2 weeks or 3 months in the freezer.

I like to eat mine straight from the freezer, I just let them thaw briefly for ~10 mins before eating

Follow @marialuceyrd_dietitian for more healthy recipes

https://www.marialuceydietitian.com/high-protein-chocolate-crispy-cakes/