Peanut butter chocolate crunch bites (gluten free, vegan option)
Peanut Butter and Chocolate Crunch Bites (With Added Protein)
Looking for a quick, easy, and absolutely delicious treat that also sneaks in a boost of protein? These Peanut Butter and Chocolate Crunch Bites are the perfect no-bake snack or dessert that combines the irresistible duo of peanut butter and chocolate with a satisfying crunch. Best of all, they’re made with simple ingredients and require minimal effort—ideal for busy days or meal prep!
With the addition of your favorite protein powder or collagen, these bites make for a nutritious treat that fuels your body without compromising on flavor. Whether you enjoy them as a mid-afternoon snack, post-workout fuel, or an indulgent dessert, they’re bound to become a favorite in your recipe rotation.
Why You’ll Love These Crunch Bites
1. Easy to Make: Just mix, scoop, and chill—no baking required.
2. Packed with Protein: Thanks to the protein powder or collagen, these bites offer a little extra nutritional punch.
3. Perfectly Balanced: The crunch of rice or quinoa crisps pairs perfectly with creamy peanut butter and rich dark chocolate for a satisfying texture.
4. Mini-Sized Convenience: Using a mini muffin mold makes these bites portion-perfect for a grab-and-go treat.
Chocolate PB crunch bites
Ingredients
- 1 cup brown rice crisps or quinoa crisps
- 2 Tbsp Refined coconut oil
- 2 cups dark chocolate chips, melted
- 1/2 cup peanut butter, cashew or almond bhttrr , smooth or creamy
- 2 scoops protein powder or collagen
Instructions
- Prepare the Mini Muffin Mold: Lightly grease or line a mini muffin mold with liners for easy removal.
- Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 20-30 second intervals, stirring in between, until fully smooth. Alternatively, melt the chocolate over a double boiler for a gentler method.
- Mix the Base: In a large mixing bowl, combine the melted chocolate, peanut butter, and protein powder or collagen. Stir until the mixture is smooth and fully incorporated.
- Add the Crunch: Gently fold in the brown rice crisps or quinoa crisps, ensuring they’re evenly coated with the chocolate mixture.
- Fill the Mold: Scoop the mixture into the prepared mini muffin mold, filling each cavity about 3/4 full. Smooth the tops with a spoon or spatula for an even finish.
- Chill and Set: Place the mold in the refrigerator for at least 1 hour, or until the bites are firm and set.
- Enjoy and Store: Remove the bites from the mold and enjoy immediately, or store in an airtight container in the refrigerator for up to one week.
