Who said protein in desserts tastes bad? This is one of my go-to fridge slices when I want something that’s equal parts delicious and functional. It’s packed with protein (over 17g per slice!), has a great balance of carbs and fats to keep you full, and genuinely tastes like a Reese’s Peanut Butter Cup crossed with an LCM Bar. Yum!

Looking for more delicious desserts? These are some of my favourites:

I make a variation of this snack every week; my husband loves these so I make sure to make a different version of these of each week. These protein peanut butter slices are on the regular rotation in our house. Since finding these soy protein crisps, I’ve been obsessed with putting them in everything. They are super high in protein (59g of protein per 100g), they don’t have a strong taste, but have a great crunchy texture. They taste great in a cheesecake base – I used them in my Jammy Cheesecake Cups and also in my Blueberry Cheesecake Cups. In this iteration, I’ve added the Marie biscuits which really chunk them out and make them taste like a proper snack. They are very filling, that you could probably eat half a slice and be happy with that!

There’s no baking involved, just a bit of melting and mixing — so it’s perfect when you don’t feel like turning the oven on. If you like the look of my Banoffee Caramel Slice but can’t be bothered with 4 layers and whisking caramel for 30 minutes, then this is your next best option as it’s super quick and low fuss. The soy protein crisps add a really satisfying crunch, and the peanut butter combined with the chocolate tastes THAT good. Plus, it keeps in the fridge all week (if it lasts that long). You can cut it into bars, squares, or even bite-sized pieces for a little pre- or post-workout pick-me-up.

Main Ingredients & Why We Use Them

Marie biscuits: Adds structure and crunch, like the base of a cheesecake.
Vegan butter: Binds the dry ingredients and gives it a rich, fudgy mouthfeel.
Maple syrup: Natural sweetness and helps hold everything together.
Protein powder: Boosts the protein content to make this more than just a treat.
Soy protein crisps: Adds a satisfying crunch and a huge protein boost.
Peanut butter: Creamy, protein-rich, and gives that irresistible nutty flavour.
Plant milk: Loosens the mix just enough to come together.
Lindt 70% chocolate: Rich and smooth, this is our chocolate top layer.

How to Make It

Blitz the biscuits until fine, melt everything that needs melting (butter, maple syrup and peanut butter), then stir it all together — dry into wet — until you’ve got a thick, sticky dough. Press it into a lined tin, pour over the melted chocolate, and chill until firm. That’s it! The hardest part is waiting for it to set.

Variations & Substitutions

Use almond butter or cashew butter instead of peanut butter.
Swap Marie biscuits for any plain vegan biscuit or oat-based option.
Add chia seeds, hemp seeds, or cacao nibs for texture and extra nutrients.
No soy crisps? Use puffed quinoa or crushed rice cakes.
You can even stir in a handful of chopped nuts or dried cranberries.

Equipment

I use a food processor in so many of my recipes. You could easily use a rolling pin or wine bottle to break up the biscuits, but they won’t be as fine and I’m not sure how well they will hold together. I use a Ninja Food Processor and am a bit obsessed with how quickly it took me to do it – I already can’t wait to whip out some fritters!

Food processor (for blitzing biscuits)
Medium mixing bowl
Small saucepan (to melt chocolate and butter)
Spatula
20cm square or loaf tin
Baking paper

How to Serve It

Cut into squares and enjoy cold straight from the fridge, or leave out for a few minutes for a softer texture. Great on its own, with coffee, or crumbled into yogurt or oats for a protein-packed dessert bowl.

How to Store It

Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Layer with baking paper if stacking so they don’t stick together.

How to Make It