No-Bake High-Protein Chocolate Crispy Cakes
Easy no-bake high-protein chocolate crispy cakes made with chocolate, smooth peanut butter, and protein crisps, with no protein powder required.
Ingredients
- 180 g chocolate or chocolate chips
- 200 g smooth peanut butter
- 270 g high-protein crisps (pea or soy based)
- 1 pinch sea salt
Instructions
- Line a 12-cup muffin tray with paper liners, or use a silicone muffin tray.
- Place the chocolate in a microwave-safe bowl.
- Melt gently in 20–30 second bursts, stirring thoroughly between each burst.
- Stir the smooth peanut butter into the melted chocolate until completely smooth.
- Add the high-protein crisps.
- Fold gently until all crisps are evenly coated.
- Divide the mixture evenly among the 12 prepared muffin cups.
- Press each portion down firmly. (The creator notes that firm pressing helps the cakes hold their shape.)
- Freeze approximately 1 hour, or until completely set.
- Remove from the tray and serve.
Nutrition
Chef's Notes
SOURCE RECIPE NOTES: • Measure the crisps by the cup because different brands weigh differently. The creator recommends prioritizing the 3-cup volume measurement when using different brands. Store both references: 270g OR approximately 3 cups. • The peanut butter should be runny enough to coat the crisps. If peanut butter is stiff, warm it for approximately 20 seconds. • Press the mixture firmly into the molds so the cakes hold together. SOURCE-REPORTED NUTRITION (per cake): approximately 270 calories, 18g protein, 2–3g fiber. These values are source-reported and not independently verified by Supper calculations. CALCULATED NUTRITION (per cake, based on standard USDA values): approximately 266 calories, 17g protein, 17g carbs, 16g fat. Because crisp brands can vary greatly, calculated values may differ from source-reported values. HIGH PROTEIN POWER QUALIFICATION: At approximately 18g protein per cake (source-reported), this is legitimately protein-forward for a snack/dessert item. 18g protein in one small crispy cake is substantial for the format. STORAGE: Refrigerator: up to approximately 2 weeks in an airtight container. Freezer: up to approximately 3 months. Serving from frozen: allow to thaw briefly for approximately 10 minutes if desired. The creator notes enjoying them directly from the freezer after a short thaw. ALLERGENS: Peanuts, soy (if soy crisps are used), possibly milk (if milk chocolate is used). If pea crisps and dairy-free chocolate are selected, soy/milk status may differ. Do NOT advertise as allergy-free. ATTRIBUTION: Creator: Maria Lucey RD (@marialuceyrd_dietitian). Source video: https://www.youtube.com/shorts/dgI2Kxkf2H8. Source recipe page: https://www.marialuceydietitian.com/high-protein-chocolate-crispy-cakes/. The supplied source also includes an Amazon/ShopMy link for protein crisps — this is the creator's link and is NOT part of the Supper affiliate system.