# No Bake High Protein Chocolate Crispy Cakes

- Servings: 12 cakes
- Category: Snack
- Language: en

## 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)

## Instructions

1. Line a 12-cup muffin tray with paper liners or use a silicone muffin tray.
2. Melt 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. Stir in the peanut butter until smooth.
4. Add the high protein crisps and stir gently until coated.
5. Spoon into the 12 cases and press down firmly.
6. Freeze for about 1 hour, or until set.

## Equipment

- muffin tray
- paper liners
- silicone muffin tray
- microwave
- bowl

## 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.

## Source

- Original video: https://www.instagram.com/p/DagyMlgNbdv/
- Creator: Maria, Dietitian | High Protein High Fiber Recipes
- Recipe page: https://www.cliprecipe.com/recipe/ad90c6fb-17d2-4bed-891c-20e4d265a9d7
- Extracted: 2026-07-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt