Chocolate Peanut Butter Protein Crisp

Chocolate Peanut Butter

Chocolate Peanut Butter Protein Crisp

I’m showing you how to make my Chocolate Peanut Butter protein crisps in a previous video I showed you how to make my honey almond protein crisp but now we’re going to use to my other favorite ingredients chocolate and peanut butter so let’s get started the ingredients for our chocolate peanut butter protein crisps are three cups of a crispy brown rice we’ve got 1 cup of whole oats a scoop of a vanilla whey protein powder we’ve got some crushed almonds some peanut butter right here some cocoa and some brown sugar and somewhere around here I’ve got my honey that’s all you’re gonna need so let’s get started to start I’ve put 3 cups of the crispy brown rice and just do you see you can have a reference this is the crispy brown rice.

Chocolate Peanut Butter

Chocolate Peanut Butter

I used it’s gluten-free organic it’s got very few ingredients in it it does have a little bit of sugar it’s natural sugar it’s got organic molasses and evaporated cane juice but it’s 2 grams per serving there’s 3/4 of a cup and a serving so you’ve got less than 5 grams of natural sugar in the whole entire recipe so not bad it makes 18 servings so we’ve started with that put that in and then I’ve got my cup of whole oats I’m gonna put that on top and then I’m gonna add 1/4 cup of crushed almonds so if you don’t have pressed almonds you can actually just take your own almonds you know scoop out 1/4 of a cup of those and just beat them with a rolling pin you can use the back of a pot whatever you whatever you have and then on top of that I’m gonna add one scoop of vanilla whey protein powder I kind of sprinkle that on top spread it around a bit now do not mix this up we don’t want to make all of the protein powder settle to the bottom so I just give it a gentle shake and then I’m gonna set it to the side so now I’m going to switch out to a smaller bowl and in this bowl now make sure you use a glass bowl that’s important because we’re going to need to put it in the microwave.


So we’re going to start out with our ingredient which is an all-natural unsalted creamy peanut butter you can use chunky if you like but the chunky actually doesn’t seem to mix up quite as well but I have made it and it tastes really good too so it’s just your preference there’s a lot of natural oil that comes up from the peanuts so we’re gonna pour a little bit of that off don’t pour it all out though because you’ll really have a hard time mixing it up so I’m gonna go ahead and mix it see it’s already kind of hard see I have to get the muscle in there mix it up a bit all right and so we’re gonna actually take 3/4 of a cup of a creamy all-natural peanut butter and add that to the bowl so I like to use my little smaller scoop I think it’s more manageable but you can use a measuring cup and just measure to 3/4 so I’m going to scoop it out I put in there this one looks slightly chunky slightly smooth.

So I think I needed to maybe stir it up a little longer sometimes I’ve been known to heat it up a little bit in the microwave just to get it going but let’s see so we’ve got our 1/4 going do some more and you don’t have to be super super careful with the measurements in this actual recipe you can add a little take away a little if you want I’ve actually figured out the ratios just to have just enough so you don’t have to they don’t end up too dry because we want them to stick together a bit we’re trying to make that crispy rice and everything kind of all come together so that when we freeze it it actually makes this crunchy crispy kind of granola almost got it all out.

Almond butter with chocolate

This is more challenging than than the almond butter now with that said you could use the almond butter if you’d like and you can actually add extracts so if you wanted to make say chocolate with like a little bit of orange hint of orange or something or there’s coconut extract so there’s bananas maybe chocolate peanut butter banana might be pretty good you could actually use little pieces of banana if you’d like to but they will get a little mushy and that’ll that’ll make it not stick together as well so use that sparingly or do the dried bananas but again there’s that’s added sugar should just be careful about how much you’re using because we’re already using quite a bit of natural sugar.


The next thing I’m going to add is gonna be my honey so we’re gonna do a half a cup of honey so since this is my 1/4 measuring scoop I’m going to do two of these so we’ve got one you know spatula now honey is really really really good for you I’m often asked about honey versus agave and if agave is better I personally prefer honey I think there’s so many health benefits to it with the antioxidants and it’s good for your skin it’s a good antibacterial there’s just so many great things about it that I prefer to use it because of Gavi and truth it’ll still spike your blood Sugar’s so be careful because a lot of times some of those labels can be misleading and make you think that that’s a better choice but it actually still pretty much does the same thing so alright we’ve got those two gradients in the bowl and now I’m gonna add 1/2 a cup actually of xylitol brown sugar blend xylitol is a sweetener it comes from like raspberries plums it’s a natural fructose sweetener and it’s actually a sugar alcohol it does not have quite as many calories as regular sugar but it still will have a slight insulin spike it’s just a little bit better for you it is organic it is natural they actually use it in toothpaste because it’s good for our teeth.

Brown Sugar

I’m gonna dump that in and and the brown sugar part adds a little bit of a molasses flavor to what we’re making and if you really prefer you can look for something like organic sucka not which it has 15 calories for per teaspoon so you’re adding some calories but it’s less sweetness as far as like less grams sugar but it also tastes less sweet so you might end up having to use more so for me I just like to use this and just kind of eat it sparingly so alright into that I want to add let’s see we’ve got vanilla I’m gonna do a teaspoon of vanilla and then I’m going to add my chocolate now the chocolate the preference is up to you you can add a couple tablespoons you can add a lot of tablespoons you can use dark chocolate or Hershey’s chocolate whatever kind you would like to use some people like cacao you could use anything you’d like so I’m going to open that up let’s do three of those I prefer for the recipe to use dark chocolate so if you can find the unsweetened dark chocolate I think that’s probably your best bet.

Stick In Microwave

I’m going to stir this up just a little bit just to get the dry stuff incorporate it a little and then we want to stick this in the microwave for just about 30 seconds just to kind of soften it up so I can stir it all together all right stir this together a bit you want to get all of the dry ingredients incorporated into the wet so it’s doing pretty well you might have to stick it in there for maybe another 30 seconds to really get it pliable I think I’m gonna do that with when you add all of the cocoa and everything it’s it’s not quite as liquefied as one of the other recipes that we made like the honey almond protein crisp so let me stick that back in for 30 more seconds don’t do the minute all at once because you could burn your chocolate and we definitely don’t want that all right stir this together a bit yeah that’s a munch easier to stir so now that I’ve got it all out I’m gonna go ahead and pour that on top of our dry ingredients there we go and now it’s pouring it smells really good I could probably just eat the chocolate and peanut butter but see this one I don’t share with my dog because she can’t have chocolate so I’m gonna fold the dry ingredients are over the top.

Fold It To Give Shape

I like to do the little folding technique because it keeps my spatula from getting too sticky right off the bat all right and it doesn’t look like much you have to really work it to start getting all the wet ingredients incorporated into the dry so it might take a little a little bit of work a little bit of muscle so I think I’ve almost got it all done you can see the protein powder still in there you got to probably keep stirring which I can so keep going a second it might look a bit dry and you don’t want to add a lot of liquid though because if you do it’ll end up getting too soft and fall apart so I think it looks pretty good now we end up putting this in the freezer so it can get hard but do you know that after a while if you take it out of the freezer it’s gonna get softer and softer and it still tastes awesome it’s just not quite the same texture because of course the peanut butter and everything softens up a little bit so I think we’re good and I’m gonna show you first and foremost how I make like one of the shapes.

Ready To Take

I brought just a little circle cuz that’s a pretty easy one to demonstrate with and I brought a pan you don’t need to prep your pan or do anything you can just use your a little circle and then you just really take a little too a little bit in your fingers push it down in there takes a little bit of time but it’s really pretty pretty simple and then you just want to firmly pack it in there and as you push it all in then just gently kind of take the little loop off you can see how it turns out turns out like that and when it hardens up it stays that way and it’s really nice you can pack them up you can stack them together and wrap them up if you like so let me do another one of those you can maybe alternate flavors do one kind of crisp and then do a different kind of flavored crisp alright so I packed that in there look a little little bit and there we go so I would fill up the rest of the tray and then stick that in the freezer and I’m gonna finish working on these whatever I have left I’m gonna put in here and then I’ll come right back okay the chocolate peanut butter protein crisps has been in the freezer for about an hour so we’re gonna go take that out they look great I took out the ones that we cut into shapes so now they’re nice and frozen and solid so if you are making this and you actually keep it in one big dish it makes about a serving of 18 for a single serving of these you’re looking at 153 calories about seven grams of fat 21.5 grams of carbohydrates and about 5.6 grams of protein so I hope you like them I hope you get creative and have a little bit of fun with it. Thank You >>

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