Protein crisp chocolate
Ingredients
- 100 g chocolate of your choice (I prefer 70% dark chocolate)
- 60 - 100g protein crisps (I have tested soy protein crisps and whey protein crisps - I prefer soy but both work) see notes in body of post before using the higher amount
Instructions
- Place your chocolate in a heatproof bowl over a small pot of water 1/4 full. Cook over a medium heat until the chocolate has completely melted.
- Add the protein crisps and stir until they are completely coated and an even chocolate-coloured consistency.
- Use a silicone spatula to get all of the mixture out onto a piece of baking paper. Place another sheet on top.
- Use a rolling pin to compact and even out the mixture between the sheets of baking paper. You can just eyeball the size, but I prefer to use my Lindt paper packaging to roll mine out into a rectangle 20cm long and 10cm wide. This way I get evenly sized pieces of protein crisp chocolate.
- To do this, I fold in the edges of the baking paper to create a snug little 'packet' of chocolate the same size as the Lindt packaging. I then flip it over so the seams are against the counter and use my rolling pin firmly press the mixture out to all the edges. Think of making a butter packet for laminated pastry.
- Score the protein crisp chocolate into 8-10 pieces using a blunt knife. Don't cut all the way through but score well enough that you will be able to snap the bar into even pieces once it is has chilled.
- Place it in the fridge for at least 30 minutes to completely set. Snap into pieces and store in an airtight container in the fridge.
Notes
- This recipe doesn't temper the chocolate so it will melt in heat. I recommend keeping this snack in the fridge.
- I have added up to 30g black chia seeds to the mix and it worked really well. You can experiment with adding mix-ins as you see fit. Don't push it too far though or your bar will no longer hold together. See the mix-ins section in the body of the post.
- If you cannot have soy, you can experiment with whey protein crisps or use pumpkin seeds instead.
- You could potentially squeeze up to 100g protein crisps into this mixture as long as your chocolate can glue them all together. See the notes in the body of the post.
- If you divide your mixture evenly into 8 pieces, each piece contains approximately 5.25g protein.
- This is not a low calorie or macro counted recipe. It is just an easy way to get a bit of protein in while still eating something delicious.
Tried this recipe?Let us know how it was!