Nutrition
Calories: 218kcal | Carbohydrates: 25.1g | Protein: 15.7g | Fat: 4.9g
Looking for a super easy and quick high protein treat? As long as you aren't one of those people that thinks mint chocolate tastes like chocolate toothpaste, this is a great recipe for you!
Servings
Ingredients
- 175 grams Edamame Puffs, ~2 1/4 cups (affiliate link) I use SmartforLife
- 196 grams Vegan Mini Marshmallows (affiliate link) I use Dandies
- 2 tbsp Vegan Butter
- 3/4 tbsp Peppermint Extract
- 1/4 cup Vegan Mini Chocolate Chips I use Enjoy Life
- 1/2 tbsp Coconut Oil
- Green Food Coloring
Instructions
- In a pot, melt butter on low heat.
- Stir in the peppermint extract and food coloring. (I start out with just a few drops of food coloring and add more in a later step, if needed).
- Add in the marshmallows and stir. You want to cover all the marshmallows with the melted butter. They should create a big, melted blob. At this point, add more food coloring if the color isn't right.
- Once you've reached the right color and everything is melted, add in the edamame puffs. Mix well; it takes awhile to get everything well mixed and covered (you can usually turn the heat off for this step).
- Dump the mixture into a 9×9" square dish and smooth them out.
- While they cool – in a small microwave safe bowl, microwave the chocolate chips and coconut oil for 30 seconds. Remove and stir, microwave in 20 – 30 second increments (to avoid burning), stirring in between until completely melted. For reference, it only took about 60 secs when I did it.
- Add the melted chocolate on top of the crispy treats. I attempted a cute drizzle that did not turn out cute; you could also just evenly spread it over the treats so that it doesn't look like a failed art project!
- Throw them in the freezer for 10 – 15 minutes, or until the chocolate topping hardens and then you can remove them!
- I would probably let them get to room temp before you attempt to eat them.
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV High Protein Mint Chocolate “Rice” Crispy Treats
Did you make this recipe?Mention @proteindeficient.vegan
Guys, if you haven’t used edamame puffs (also known as soy crispies in some places), let me put you on this awesome way to add protein to your diet! So, basically, they have a pretty similar texture to puffed rice, but they are very high in protein. They are definitely crunchier than puffed rice, but I use them the same way you would puffed rice. They’re great for high protein “rice” crispy treats and chocolate crunch bars.
These high protein “rice” crispy treats are a great alternative to protein bars. You can make a batch of 9 at home in under 10 minutes. The macros are pretty similar (and typically better) than what you’ll see with most store-bought protein bar options, and cost-wise, you’ll save some money! If mint chocolate is not your vibe, I also have an “original” flavored “rice” crispy treat recipe you could try instead!
Ingredients
- Edamame Puffs – these are also called soy crispies or soy puffs, depending on your location. Most of them are just made with edamame (soy) protein isolate and rice starch, and they have a similar (though crunchier) texture to puffed rice. I have not been able to find them at any of my grocery stores, but I can usually find them online. Two brands that I’ve had a good experience with – SmartforLife and KYSU.
- Vegan Marshmallows – most marshmallows are not vegan due to the gelatin, so be sure to check. I really like the brand Dandies and typically go with the minis because they are easier to work with!
- Vegan Butter – any vegan butter will work! You probably noticed that we’re using significantly less butter than typically rice crispy treat recipes, but honestly, I don’t think you need a ton for them to taste great!
- Peppermint Extract – this is a must for getting that minty flavor – most grocery stores sell this in their baking isle.
- Vegan Chocolate Chips – unfortunately, not all chocolate chips are vegan, so be sure to check! I like the brand Enjoy Life, and usually grab their mini chocolate chips because they melt easier, but any vegan chocolate will work great!
- Coconut Oil – this is the secret to getting a shiny and nicely textured chocolate topping without having to worry about tempering the chocolate properly (I’m not a chocolatier; I’m just a girl who likes chocolate, so don’t expect much from me in this area :)).
- Green Food Coloring – heads up that not all food coloring is vegan, so be sure to get one that is!
Instructions
- In a pot, melt butter on low heat. Stir regularly to ensure no burning.
- Stir in the peppermint extract and food coloring. I start out with just a few drops of food coloring and add more in a later step, if needed. I can’t give exact measurements on the food coloring because how much you need will vary based on what brand you’re using.
- Add in the marshmallows and stir together. Cover all of the marshmallows with the melted butter. You’ll end up with a big, melted blob of marshmallow-y goo. At this point, check the color of your marshmallow glob, and decide if you need to add more food coloring .
- Once you’ve reached the right color and everything is melted, add in the edamame puffs. Mix well; it takes awhile to get everything well mixed and covered (I usually turn the heat off for this step).
- Dump the mixture into a 9×9″ square dish and smooth them out. I typically use a glass dish and haven’t needed to use spray oil, but if you’re concerned about sticking, definitely feel free to spray before dumping the goods in!
- While they cool – in a small microwave-safe bowl, microwave the chocolate chips and coconut oil for 30 seconds. Remove and stir, microwave in 20 – 30 second increments (to avoid burning), stirring in between until completely melted. For reference, it only took about 60 secs when I did it.
- Add the melted chocolate on top of the crispy treats. I attempted a cute drizzle that did not turn out cute. You could also just evenly spread it over the treats so that it doesn’t look like a failed abstract art project!
- Throw them in the freezer for 10 – 15 minutes, or until the chocolate topping hardens and then you can remove them!
- I would probably let them get to room temp before you attempt to eat them. They will be crunchier than a typical rice crispy treat!
Silly Little Haiku
Not-rice crispy treats
An easy high protein snack
Who needs protein bars?
Author
Protein Deficient Vegan
I make all the variations of the crispy treats and these ones are my new favorite! Mint chocolate anything is amazing! I discovered this recipe by receiving your weekly newsletters and I always look forward to them. I’m not on Instagram anymore, but you were my favorite chef when I was!
These are my favorite too; I will eat anything mint chocolate! I’m glad you’re still here even if you’re not on instagram anymore! 🙂
I prefer to use natural colors/dyes in recipes do you have any suggestions as to what I could use in place of the green food coloring?
Green spirulina might be a good option! There’s also a brand called Supernatural that makes plant-based food colorings that use only natural ingredients!
Cool! Thank you! 🙂