The Recipe Index A small-batch recipe journal

Recipe · By Maria Lucey

High-Protein Chocolate Crispy Cakes

chocolatepeanut butterhigh proteinno bakefrozen
Ingredients
4
Method
7 steps
Collected
2026-09-07
Three whole round chocolate-coated puffed-cereal cakes stacked on an off-white ceramic plate in soft daylight.
Original source

01

Ingredients

  • 180 g chocolate or chocolate chips (about 1 cup)
  • 200 g smooth peanut butter (about 3/4 cup)
  • 270 g high-protein pea or soy crisps (about 3 cups; see Notes)
  • Pinch of sea salt (optional)

02

Method

  1. Line a 12-cup muffin tray with paper cases, or use a silicone muffin tray.
  2. Melt the chocolate gently in the microwave in 20–30-second bursts, stirring after each burst.
  3. Stir in the peanut butter until smooth. If the peanut butter is too stiff to mix easily, warm it separately for about 20 seconds first.
  4. Add the high-protein crisps and stir gently until evenly coated.
  5. Divide the mixture among the 12 muffin cups and press each portion down firmly so the cakes hold together.
  6. Freeze for about 1 hour, or until set.
  7. Store chilled or frozen. If serving straight from the freezer, let the cakes soften for about 10 minutes first.

03

Sources & attribution

  • Maria Lucey, “High Protein Chocolate Crispy Cakes” — YouTube Short
  • Maria Lucey Dietitian, High Protein Chocolate Crispy Cakes
  • Ingredient quantities, yield, timings, storage guidance and reported nutrition were taken from the creator’s video description and accompanying recipe page; the transcript and video were checked for preparation and presentation.