Soy Protein Crisps – These are crispy puffs made from soy protein isolate and rice flour. Find these in the health food section of the supermarket or health food shop. Alternatively use crispy puffed rice. I use Soy Protein Crisps to increase the overall protein content of the recipe.

Buckwheat Puffs – Air-puffed buckwheat found in the health food section of the supermarket or health food store. Alternatively used puffed rice, puffed quinoa or puffed amaranth.

Hemp Seeds – A high protein seed found in the health food section of the supermarket or health food store. Alternatively use sesame seeds, or chopped nuts.

Nut Butter – For this recipe, any nut butter will work, including almond butter, peanut butter or macadamia nut butter. For a nut free option use tahini.

Coconut Oil – Needs to be used melted to combine with other wet ingredients to make a healthier chocolate coating.

Rice Malt Syrup – Preferably organic; used as a natural sweetener in the recipe. Alternatively use pure maple syrup, honey or preferred natural sweetener.

Raw Cacao – This gives the recipe its chocolate flavour. Ideally use raw and organic for the most benefits of cacao.

Dark Chocolate – Use a good quality dark chocolate that has a high percentage of cacao and minimal/ sugar sugar. Alternatively use cacao butter and adjust sweetness of the recipe with additional sweeteners mentioned above.

NOWAY Collagen Marshmallow Bar – These are a high protein bar made from collagen with a marshmallow flavour and texture, coated in dark chocolate. They are gluten free, nut free and contain no artificial flavours or colours. Chop and add to the recipe for a healthy, high protein swap to marshmallows. Find the NOWAY Collagen Marshmallow Bars in the health food aisle, near the sports protein bars in Woolworths or via ATP Science website here.

How to Make:

First mix together your dry ingredients, including soy protein crisps, buckwheat puffs and hemp seeds.

Next whisk together the wet ingredients, including nut butter, coconut oil, rice malt syrup and melted chocolate. Make sure the coconut oil is melted and the nut butter is soft and melty. To melt or soften, slightly warm these ingredients together to combine well. Next, stir through the cacao butter and combine well.

Next, add the marshmallow. For the marshallow I use a high protein alternative, NOWAY Collagen Marshmallow bar. Chop the NOWAY Collagen Marshmallow bar pieces and stir through. Depending on the climate it might help to cut the bar into perfect pieces by placing in fridge first to firm up.

Lastly, spoon into patty cases and place on a tray and transfer to fridge for 1-2 hours or until set.

Store sealed in refrigerator until ready to enjoy. These will melt if not kept chilled.

Dietary Notes:

The recipe is gluten free, dairy free and egg free.

Any substitutes may change the allergens present in this recipe. Be sure to check the label of your soy protein crisps for gluten free.

The NOWAY Collagen Marshmallow are gluten free, dairy free and nut free. They also contain no artificial colours or flavours.

To make this recipe nut free, omit nut butter and instead use tahini.

Nutrition Tips:

The soy protein crisps, hemp seeds and the NOWAY Collagen Marshmallow provides a source of protein to this recipe.

The recipe also provides a source of healthy fats from nut butter and hemp seeds. Together the macronutrients, protein and fats, help to keep your blood sugar levels stable and provide long lasting energy. These also help to support educed cravings.

Good quality, raw cacao is a natural source of magnesium, helpful for many functions including its ability to help reduce cravings.

Recipe Tips: