Updated: Oct 8, 2018
Chocolate Peanut Butter Protein Crisp
(Yields about 18 servings)
3 cups Brown Rice Crispy Rice - Gluten FREE! 1 scoop vanilla whey protein powder - I use Dr. Axe 1 cup whole oats - can use the gluten free type 1/4 cup crushed almonds - buy whole raw almonds and throw them in a blender to crush them. 1/8 cup packed brown sugar 1 cup smooth unsalted natural peanut butter - or other nut butter if allergic to peanuts 3 tbsp. dark unsweetened cocoa 1/2 cup honey 1 tsp. vanilla extract
1. Pour the crispy rice, protein powder, oats, and crushed almonds into a large bowl and gently stir.
Avoid stirring to keep the protein powder from settling on the bottom.
2. In a small glass bowl, combine the brown sugar, peanut butter, cocoa, honey, and vanilla extract and microwave at 30-second intervals, stirring until combined.
(I don't own a microwave so I placed this is a toaster oven and stirring often until very soft)
3. Add the peanut butter mixture to the crispy rice mixture and stir with a rubber spatula until every piece is coated.
4. I lined a muffin tin with cupcake liners and rolled these into balls and then pressed them down into the tin.
Place in the freezer for at least one hour.
Store in the freezer if you are not eating soon.
Otherwise you can store in the refrigerator up to 1 week - if they last that long! lol.
Print Recipe HERE!
Nom Nom Nom!