Ingredients
Method
- In a small bowl, prepare your protein slurry by mixing 50g protein powder with the 80ml almond milk until it becomes thick.
- In a large saucepan, heat the butter over medium heat until it has melted slightly
- Add the marshmallows to the saucepan and stir continuously until they have melted
- Stir in the protein slurry, and the rest of the protein powder and continue mixing until they are well incorporated into the melted marshmallow mixture
- Remove the saucepan from the heat and add the Rice Bubbles and soy protein crisps, mixing until they are well combined with the mixture
- Line a 9x13 inch baking pan with parchment paper and pour the mixture into the pan
- Using the back of a spoon or your hands, press the mixture into the pan until it is even and compact
- Place the pan in the refrigerator for 1-2 hours to allow the mixture to set
- (Optional) Cut out 18-20 heart shapes from the mixture using a heart-shaped cookie cutter OR cut into 12-16 squares
- In the microwave or over a bain-marie, melt the white chocolate chips over low heat and add a few drops of pink food coloring to achieve the desired color
- Drizzle the melted white chocolate over the Rice Crispie treats and let it set for 10 minutes in the fridge
- Serve and enjoy!
Nutrition
Notes
If using a whey protein powder, use less liquid
Using Soy Protein Crisps adds more protein to the recipe, and they have the same texture as the rice bubbles
Note: If using regular marshmallows and white chocolate chips, the recipe will have more sugar than the sugar-free version.
Macros Per heart (20):
Calories: 110
Carbohydrates: 15g
Protein: 7g
Fat: 2g