High Protein Chocolate Peanut Butter Crunch Hearts

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