Nutrition
Calories: 450kcal | Carbohydrates: 48.1g | Protein: 30g | Fat: 13.6g | Fiber: 5g
These High Protein Chocolate Peanut Butter Crunch Hearts are the perfect high protein sweet treat!
Servings
Ingredients
- 3/4 cup Vegan Mini Chocolate Chips
- 1.5 tsp Coconut Oil
- 3/4 cup PBFit Peanut Butter Powder
- 3/4 cup Maple Syrup
- 1/2 tsp Vanilla Extract
- 150 g Edamame Puffs
Instructions
- In a small microwave-safe bowl, melt the chocolate chips and coconut oil for 20 seconds at a time, stirring really well in between.
- Place the silicone mold on a baking sheet (so that it's sturdy).
- Thinly coat the heart shaped silicone molds – the bottoms and sides.
- Toss in the fridge or freezer for about 10 minutes until the chocolate has solidified.
- In a medium bowl, mix together the PBFit Peanut Butter Powder, maple syrup, and vanilla extract until smooth.
- Add in the edamame puffs and mix together well until all the edamame puffs are well coated in the peanut butter mixture.
- Add the edamame puffs mixture to the heart molds.
- Push the edamame puff mixture into the mold and smooth out the top.
- Add the remaining chocolate on top. (If the chocolate has hardened during this process, do 20 sec microwave intervals again until melted and smooth).
- Put back in the freezer or fridge until hardened.
Equipment
This section may contain affiliate links
Notes
Track this on MyFitnessPal by searching for:
PDV HP Peanut Butter Chocolate Crunch Hearts
Did you make this recipe?Mention @proteindeficient.vegan
Soy-free Option
- Use pea protein crisps (affiliate link) instead of edamame puffs.
These High Protein Peanut Butter Chocolate Crunch Bars might are insanely tasty! They take less than 10 minutes of effort, and are very easy to make! Also, they use maple syrup instead of sugar! I’ve had several people ask me to create some high protein desserts/snacks that specifically don’t use sugar; I’ve heard you and I’m trying! I really think you’ll enjoy this one!
If you’re interested in trying some other high protein snacks that use edamame puffs, be sure to check out these High Protein Rice Crispy Treats and High Protein Chocolate Crunch Bar recipes!
What You’ll Need
- Vegan Mini Chocolate Chips – I use the brand Enjoy Life.
- Coconut Oil – this keeps the chocolate from burning while you’re heating it up in the microwave. It also makes the chocolate shinier!
- Edamame Puffs – these are a soy-based shelf-stable protein source that are amazing for adding protein to high protein snacks and sweets! I love to use them the same way that I would use puffed rice, though they are a little crunchier than puffed rice. I buy the brand Smart for Life if you want to try them out!
- PBFit Peanut Butter Powder – you could also use other brand’s peanut butter powder. Anthony’s tends to be a bit cheaper.
- Maple Syrup – this adds sweetness to the peanut butter filling. Also, because we’re using syrup (and not water), it will keep the edamame puffs crunchy and not make the chocolate icky.
- Vanilla Extract
How to Make it & Pictures
- In a small microwave-safe bowl, melt the chocolate chips and coconut oil for 20 seconds at a time, stirring in between. This keeps the chocolate from burning. The chocolate should be fully melted, smooth and shiny.
- Thinly coat the heart shaped molds – bottoms and sides. Toss in the freezer for 10 mins until solid.
- In a medium bowl, mix together the PBFit Powder, maple syrup and vanilla extract until smooth. Then add in the edamame puffs.
- Add the edamame puff mixture to the heart molds. Smoosh the peanut butter edamame puff mixture in the mold so that there aren’t any gaps in the chocolate heart, and smooth out the top.
- Add the remaining melted chocolate on top.
- If the chocolate you were using has hardened during the setting time of the chocolate hearts, just pop it back in the microwave for 20 second intervals, stirring until smooth and fully melted.
- Put back in the freezer or fridge until hardened.
Silly Little Haiku
Edamame Puffs
Makes the best protein desserts
Chocolate PB
Author
Protein Deficient Vegan
Want to support but your affiliate link for the molds isn’t working fyi!
Also do you use a brush to coat the molds?
Sorry about that; I updated it to have a link now! TBH, I usually spread the chocolate with the back of the spoon (or clean hands if they aren’t leaving my house lol). I think using a silicone basting brush would work really well too; I just always feel like I’m losing a lot of chocolate that I can’t get out of the brush but that’s probably just in my head. I appreciate the support so much 🙂
So Ive made this and it’s delicious!! Will definitely be making this often. Curious, how many hearts does one serving typically make for you?
Okay sorry for the impatience on the other message, it’s clear one serving is a sheet (6 hearts) after making it.
And thank you so much! This is delicious and will definitely be a staple for me going forward (as a dessert, protein bar replacement, something new for potlucks, etc). Great job! Onto the banana bread next…
Yay!! Glad you liked them! Can’t wait to hear how the banana bread turns out! 🙂