I've been experimenting with a few different ways to add more plant-based protein into everyday snacks, and these Crispy High Protein Chocolate Crackles are my latest creation that you must-try!
They're a little twist on the traditional chocolate crackles, swapping out the usual puffed rice for soy protein crisps and adding hemp seeds for some extra texture and nutrition. With just five ingredients, no baking required and a lovely crunchy chocolate finish, they're a simple vegan treat to keep in the fridge when you feel like something sweet. They're not intended to replace a full protein-rich meal, but they're a handy way to add a little extra plant-based protein to your day.
Why You'll Love These High Protein Chocolate Crackles
There are plenty of reasons to love these homemade chocolate protein bars, especially if you're looking for an easy vegan snack, but here’s some of the main reasons:
Easy to make: I love an easy recipe. For this one, you only need five ingredients and a few minutes of preparation.
No baking required: Everything comes together with melted chocolate, so there's no need to turn on the oven.
Plant-based protein: Soy protein crisps and hemp seeds help give these chocolate crackles a protein boost.
A satisfying crunch: The combination of crispy soy pieces, hemp seeds and coconut creates a lovely texture.
Perfect for meal prep: Make a batch ahead of time and keep them in the fridge for an easy snack throughout the week.
Vegan friendly: Simply make sure you choose a dairy-free dark chocolate.
Easy to customise: You can experiment with different chocolate varieties or add a few extra ingredients to suit your taste and take this delicious treat to a whole new level.
Whether you're looking for a healthier-style chocolate treat, a vegan protein snack or an easy no-bake slice, these crispy high protein chocolate crackles tick plenty of boxes.
Ingredients You'll Need for This Recipe
One of the things I love about this recipe is how simple the ingredients are. You don't need any specialist equipment or hard-to-find ingredients, and each one plays an important role in creating the finished texture. I’d imagine that most people have these ingredients readily available at home already, or have accessible them pretty easily.
Soy Protein Crisps
Hemp Seeds
Desiccated Coconut
Dark Chocolate
Coconut Oil
What Do These High Protein Chocolate Crackles Taste Like?
These are everything you'd want from a chocolate crackle, with a little extra texture and nutrition from the added ingredients.
The first thing you'll notice is the crunch. The soy protein crisps provide a light, crispy texture, while the hemp seeds and desiccated coconut add a little more bite throughout each slice.
The dark chocolate gives them a rich, slightly bitter chocolate flavour, which works really well with the mild nuttiness of the hemp seeds.
They're not overly sweet, particularly if you use a dark chocolate with around 70% cocoa. I personally like that because it makes them feel more like a chocolate snack bar than a traditional sugary chocolate crackle.
They're also quite satisfying and have great macros thanks to the combination of soy protein crisps and hemp seeds.
If you're a fan of crunchy chocolate bars, homemade protein snacks or traditional chocolate crackles, I think you'll really enjoy these!
Tips for Making the Best Chocolate Protein Bars
Although this is a very simple recipe, there are a few little things that can help you get the best result.
1. Don't overheat the chocolate
Whether you're using the microwave or a double boiler, melt the chocolate gently. Short microwave bursts for 20-30 seconds with regular stirring are the easiest way to avoid burning it.
2. Press the mixture down firmly
This is probably the most important tip. The more evenly you compact the mixture into your tin, the better the slices will hold together once set. Use wet hands or press-down the mixture by layering a sheet of baking paper over the top of the slice.
3. Keep the soy crisps intact
Fold the chocolate through gently rather than aggressively stirring. You want to preserve the crispy texture of the soy protein crisps.
4. Allow enough time to set
Don't rush the refrigeration process. The chocolate needs to fully harden before you attempt to slice the slab, otherwise the bars may fall apart.
5. Use a sharp knife
A sharp chef's knife will help you cut through the chocolate cleanly. If the slab is particularly firm, allow it to sit at room temperature for a couple of minutes before slicing.
Easy Variations and Ingredient Swaps to Try
One of the best things about this homemade vegan chocolate crackles recipe is how easy they are to customise.
Here are a few simple ideas if you want to change things up.
Use a different dark chocolate: Try a slightly sweeter dark chocolate if you prefer a less intense cocoa flavour. Just make sure it's dairy-free.
Add some chopped nuts: Almonds, peanuts or cashews would work nicely and add another layer of crunch.
Try a little peanut butter: You could experiment with adding a spoonful of peanut butter to the melted chocolate for a chocolate and peanut butter combination.
Add some seeds: Pumpkin or sunflower seeds could be used alongside the hemp seeds for extra texture and a further nutritional boost.
Make smaller snack bites: Instead of slicing into bars, you could spoon the mixture into silicone muffin moulds to create individual chocolate crackle portions.
If you do experiment with the ingredients, keep in mind that changing the quantities of chocolate or coconut oil may affect how firmly the finished bars set.
How to Store Vegan Chocolate Crackles
Because these vegan chocolate crackles contain melted chocolate and coconut oil, I recommend keeping them refrigerated.
Place the slices in an airtight container and store them in the fridge for up to 7 days.
If you're stacking the slices, you can place a small piece of baking paper between the layers to help prevent them from sticking together.
I wouldn't recommend leaving them sitting out in a warm room for extended periods, as the chocolate and coconut oil can soften.
They're also a great option to prepare ahead of time, so you can have a batch ready whenever you're looking for a quick chocolate snack.
Frequently Asked Questions
Are these chocolate crackles vegan?
Yes! These chocolate crackles are completely plant-based when made with dairy-free dark chocolate. The soy protein crisps, hemp seeds, coconut and coconut oil are all plant-based ingredients.
Are chocolate crackles high in protein?
Traditional chocolate crackles aren't generally known for being particularly high in protein. This recipe uses soy protein crisps and hemp seeds to increase the plant protein content.
Each slice contains approximately 4.7g of protein when the recipe is divided into 14 portions.
Can I use puffed rice instead of soy protein crisps?
You could experiment with using puffed rice, but the nutritional values will be different. Soy protein crisps are an important ingredient in this recipe because they contribute to its higher protein content.
Do I need to bake these chocolate crackles?
Not at all! These are completely no-bake vegan chocolate crackles. Simply melt the chocolate, combine the ingredients, press everything into a tin and refrigerate until set.
How long do homemade chocolate crackles last?
Stored in an airtight container in the fridge, these chocolate crackles should keep for up to 7 days.
Can I freeze chocolate protein bars?
You can experiment with freezing them in an airtight container. Allow them to soften slightly before eating, as they will be quite firm straight from the freezer.
If you give these Crispy High Protein Chocolate Crackles a try, I'd love to hear what you think!
They're such an easy little vegan protein treat to prepare, and I think the combination of dark chocolate, hemp seeds and crispy soy protein works really well.
PREP TIME: 10min | COOK TIME: 0min | TOTAL TIME: 2hr 10min
SERVINGS: 14 slices
INGREDIENTS
Crispy High Protein Chocolate Crackles Slice
1½ cups soy protein crisps
⅓ cup hemp seeds
¼ cup desiccated coconut
150g dark chocolate (70% cocoa), finely chopped
2 tbsp coconut oil, melted
METHOD
Line a small rectangular baking dish with baking paper, leaving an overhang on the sides.
Add the soy protein crisps, hemp seeds and desiccated coconut to a large mixing bowl. Stir gently to combine.
Place the chopped dark chocolate in a heatproof bowl and melt using a double boiler or microwave in 20-30-second increments, stirring between each burst.
Add the melted coconut oil to the chocolate and stir until smooth and glossy.
Pour the chocolate mixture over the dry ingredients and gently fold until everything is evenly coated.
Transfer the mixture into the prepared tin and press down firmly and evenly using the back of a spoon or spatula.
Refrigerate for 1½–2 hours, or until completely set. Alternatively, freeze for approximately 30 minutes.
Lift the slab out of the tin and slice into 14 rectangular bars using a sharp knife.
Store in an airtight container in the fridge for up to 7 days.
Nutrition Information
Approximate nutrition per slice, based on 14 slices.
Calories: 132 kcal
Protein: 4.7g
Carbohydrates: 6.4g
Fat: 9.6g
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