No Bake Healthier High Protein Chocolate Crispy Cakes ✨ kid-friendly as no protein powder needed!
270 calories | 18g protein | 2-3g fiber per cake Recipe, voiceover and trend inspired by @ littleloucooks 🤍 Full recipe below ⬇️ or comment SEND RECIPE and I’ll send it to you. 👩🍳 Makes 12 cakes ~Ingredients~ -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
Nährwerte (pro Portion ~650g)
Zutaten
- Full recipe below ⬇️ oder comment SEND RECIPE und I’ll send it to you. 👩🍳
- Makes 12 cakes
- ~Ingredients~
- 180g Schokolade oder Schokotropfen, 1 cup
- 200g cremige Erdnussbutter, ¾ cup
- 270g high Protein crisps, 3 cups (link for these is in my bio)
- Pinch of Meersalz, optional
- Measure the crisps by the cup, as brands weigh differently.
- The Erdnussbutter 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 oder 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/
Zubereitung
- 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.
- 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/
Original-Beschreibung anzeigen
No Bake Healthier High Protein Chocolate Crispy Cakes ✨ kid-friendly as no protein powder needed! 270 calories | 18g protein | 2-3g fiber per cake Recipe, voiceover and trend inspired by @ littleloucooks 🤍 Full recipe below ⬇️ or comment SEND RECIPE and I’ll send it to you. 👩🍳 Makes 12 cakes ~Ingredients~ -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 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. 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. 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/