Layered Rice Crisps (28g protein each)
This one is a work in progress, but not bad at all as is. Here’s the gist:
Ingredients
• 100% cacao baking chocolate bar, unsweetened (4 ounces typically)
• 2 scoops Metabolic Drive protein
• 1/2 cup PB2 or Naked PB (powdered peanut butter)
• 1/2 cup unsweetened almond milk or whatever you prefer + a tablespoon or so
• 3 rice cakes (I used Lundberg organic because they’re thicker and crunchier)
• 1 tablespoon coconut oil or MCT oil
Instructions
- Mix the powdered peanut butter with Metabolic Drive and milk. Add a little extra milk as needed until you get the texture you want (thick).
- Spread over rice cakes.
- Chop and melt the chocolate using a spoonful of coconut oil or MCT oil. I use the microwave: 30 seconds, stir, 30 seconds, stir, etc. (Add a little sweetener if 100% chocolate is a little dark for you.) I used a pie dish to make the next step easier.
- Dip the rice cakes. Use a spoon to make sure they’re all covered in chocolate.
- Optional: Top a couple with nuts or coconut flakes if you want.
- Refrigerate for a few hours until set.
Calories & Macros
I have no idea. Mainly because you lose a lot of the chocolate while making it, so how do you math that accurately? You can’t.
And calorie-counting isn’t my diet strategy anyway. I just eat a gram of protein per pound of body weight or so, eat nothing with added sugar, and choose healthy foods. Read The Protein-Based Diet Strategy or The Protein Leverage Hypothesis or The Most Powerful Nutrient for Fat Loss for more info.
But, I can say that each layered crisp has about 28 grams of protein. Nice.
Now, if you don’t mind some added sugar, these would of course be extra awesome using caramel rice cakes.
