Potter Street Kitchen

Healthy – Delicious – Mostly Plant Based

Crunchy Chocolate Protein Bites

These little power bites taste delicious, have just the right crunch and can be put together in about 15 minutes.

Loaded with protein and energy, each bite size portion will give you the lift you need at any time of day. Especially good for an afternoon “pick me up” when energy levels can be on the downward slide.

You can buy double roasted chickpeas at the supermarket or online. Don’t confuse them with tinned chickpeas or plain dried chickpeas. These guys are roasted, crunchy and ready to eat as a snack straight from the pack. Roasted chickpeas are perfect for this recipe but you can also toss them into a salad for a bit of extra protein and crunch.

The protein powder I use in this recipe is _________, but I’ve also used ________ and _______ so you have some flexibility here. The reason I have landed on ________ is that you can buy small cost effective sachets at Coles for $______ and they’re also plant based which works well in our household.

I use both the milk and dark chocolate to give the bites a milder chocolate flavour but this is flexible. If you prefer dark chocolate feel free to substitute the milk chocolate and go dark chocolate all the way.

Crunchy Chocolate Protein Bites

These delicious little Bites are the perfect option for a quick snack. Packed with protein and energy to give you a quick power boost at any time of day.

Ingredients
  

  • 100 grams plant based milk chocolate you could also use ordinary milk chocolate
  • 100 grams 70% dark chocolate
  • 60 grams peanut butter
  • 1 tspn maple syrup
  • 1 tbsp protein powder
  • 3 cups protein soy crisps
  • 1 cup roasted chickpeas
  • 1/2 cup roasted almonds, roughly chopped
  • 1/2 cup roasted peanuts

Instructions
 

  • Place chopped chocolate into large bowl and melt in microwave for 40 seconds, remove and stir through. Return to microwave for a further 40 seconds or until completely melted. Remove from microwave and stir in peanut butter, maple syrup and protein powder until completely incorporated.
  • Add soy crisps,chickpeas, almond and peanuts.  Mix untildry ingredients well coated.  Spoon mixtureinto small 24 mould silicon muffin pan. Allow to set in fridge for 3 hours. Transfer to sealed container and keep in fridge until ready to serve.

Nutrition is calculated automatically and should be used as an estimate

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