- serves 8
- prep time 5m
- cooking time 30m
Ingredients
| BASE: | |
|---|---|
| 60g | Vegan milk choc |
| CRACKLE: | |
|---|---|
| 45g | Rice Malt |
| 30g | Solid coconut oil |
| 50g | Vegan milk choc |
| 80g | Rice crisps/ bubbles |
| 1/4 cup | Macro Mike deluxe chocolate premium almond protein |
Created by: @noashealthyeats
Crunchy, delish, choccy heaven! These bad boys are packed with our revolutionary Deluxe Chocolate Premium Almond Protein bringing you decadence and ultimate yumz!
Macros
per serving
- protein 5.3g
- fat 9g
- carbs 17.1g
- calories 160 per 8
Steps
- In a bowl melt your base. Distribute to the bottom of 8-9 silicone or paper muffin cases. Set aside (not in the fridge you don’t want it to set yet)
- For the crackle, in a large heat proof bowl, add rice malt syrup, coconut oil & chocolate. Melt for 30 seconds and stir, if it hasn’t melted , try another 15 seconds until fully melted like liquid. Add in rice crisps or bubbles and protein powder and mix until all the bubbles are covered . Using a large spoon distribute evenly on top of the melted choc in the cup cake cases, Dont’t press the mixture down , keep it nice and tall & loose for ex crispiness . Set in the fridge for half an hour and your done ! Super easy & delicious! You can add in things like coconut or drizzle biscoff over the top!