I have been on a bit of a protein crisp bender as of late. Since discovering them recently (and discovering that soy protein has a low FODMAP threshold) I have been hooked. Although they are delicious in my protein crisp bars, I wanted to make something even easier. Enter: protein crisp chocolate.

The idea behind this recipe is not to make chocolate ‘healthier’ (whatever that means). It is to make my daily sweet treat more filling and to hit my protein goals without counting calories. This recipe can contain approximately 5.25g protein per piece, which is not too shabby for a piece of chocolate.

Of course, I wouldn’t make it on repeat if it didn’t taste good. Luckily it tastes absolutely delicious – like biscuit pieces in chocolate. Two ingredients and endlessly customisable: let’s get straight into it.

Dietary notes

I have tested this recipe with dairy free chocolate, soy protein crisps, dairy chocolate and whey protein crisps. This recipe is super customisable based on what you have on hand and your own dietaries.

In Australia where I am based, the main varieties of protein crisps (soy and whey) are both gluten free. The whey protein crisps from Coles are made with tapioca flour, meaning they are gluten free and grain free.

You can choose any sort of chocolate you like here. Milk, flavoured, 100% cacao – anything goes. I will note that the higher the chocolate percentage, the stiffer the chocolate can be (so it might take less protein crisps). It is quite hard to go wrong though.

In terms of whether they are low FODMAP, the jury is out. Monash doesn’t have an entry specifically for soy protein. FODMAP Friendly says that soy protein isolate is low FODMAP in serves of up to 67g. The soy protein crisps I am using are made of 60% soy protein isolate. This means there is approximately 40g soy protein isolate in a 67g serve of the cereal. With that in mind, you can hypothetically eat up to 111g of soy protein crisps to eat 67g of soy protein isolate total. Of course, assess your own tolerances.

A side on macro image of a stack of white chocolate protein crisp on a white speckled ceramic plate against a dark backdrop

Tips for this recipe

There is not much to this recipe, but my main tip is in regard to portioning it out. Of course, you can just throw caution to the wind and snap the solid protein crisp chocolate into pieces. However, there is a way to ensure you get 8 equal serves.

Firstly, you can use a blunt knife to make significant scores or even slice the chocolate while the top sheet of baking paper is still on top. This means less mess and you lose less chocolate, but just try not to cut through the baking paper or it might get a bit messier.

Secondly, you can chill the chocolate until it is nearly solid and then either slice or score it into 6 portions. This version is slightly more hands on in the sense that you have to keep an eye on the chocolate and slice it at the right moment as it sets.

Finally, you can simply divide the chocolate into 8-10 individual serves. You can roll them out, place them in silicon muffin liners and compact them down – whatever suits and is easiest.

I have added 1 tablespoon of black chia seeds to a 70% dark chocolate version of this recipe and you don’t even notice they are there. It is a nice way to add a little of fibre in. You can experiment with a few other mix-ins but keep in mind the chocolate needs to be able to hold them together.

A side on image of a stack of protein crisp chocolate on a dark surface against a dark backdrop

What sort of chocolate can I use?

I have well and truly put this recipe through its paces. I have tested milk chocolate, white chocolate, sugar free chocolate, 80%+ dark chocolate – the whole lot. They all work really well!

Another thing I tested? Vegan chocolate. In fact, I went all out and tested Pico vegan sugar free dark chocolate. It worked beautifully!

I have not tested any homemade chocolates or coconut oil based chocolates. This is a recipe for a bar of chocolate and not a homemade crackle type scenario. I might post one of those in the future, but for now I recommend a store bought bar of chocolate.

I was surprised by how much I enjoyed the white chocolate version but my favourite was the 70% dark chocolate. This isn’t surprising really, given that is my favourite variety of chocolate.

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