No Bake High Protein Chocolate Crispy Cakes

Serves 12
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Directions

  1. 1Line a 12-cup muffin tray with paper liners or use a silicone muffin tray.
  2. 2Melt the chocolate gently in the microwave in 20 to 30 second bursts, stirring between each. Add 1 tbsp coconut oil if needed to help melt the chocolate.
  3. 3Stir in the peanut butter until smooth.
  4. 4Add the high protein crisps and stir gently until coated.
  5. 5Spoon into the 12 cases and press down firmly.
  6. 6Freeze for about 1 hour, or until set.

Ingredients

  • 180 g chocolate or chocolate chips
  • 200 g smooth peanut butter
  • 270 g high protein crisps
  • 1 pinch sea salt (optional)
  • 1 tbsp coconut oil (optional)

Equipment

muffin traypaper linerssilicone muffin traymicrowavebowl

Tips

  • 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.
No Bake High Protein Chocolate Crispy Cakes | Clip Recipe