Choc & Raspberry Protein Bars (Vegan Friendly)

6-8 bars

Ingredients

✨ 1/2 cup soy protein crisps (hello, crunch)
✨ 180g vegan dark chocolate, melted
✨ 1/4 cup Botanika Blends Vanilla Cake Batter Plant Protein
✨ 1 punnet of fresh raspberries

No bake. No blender. No bull. Just ridiculously easy, high-protein deliciousness.

We get it, sometimes you want a snack that feels like dessert but acts like a nutritional overachiever. Enter: these Vegan Choc & Raspberry Protein Bars. They’re crunchy, chocolatey, sweet-but-not-too-sweet, and packed with plant protein thanks to our Vanilla Cake Batter blend.

They take less than 10 minutes to make, require zero baking, and are completely gluten-free, dairy-free, and BS-free. Ideal for post-gym, 3pm slumps, or when you're trying to avoid raiding the snack drawer again.

How to make them:

In a bowl, mix the soy crisps with HALF of your melted choc and the Vanilla Cake Batter protein powder.
Press the mixture into a lined or silicone dish and pop it in the freezer for 1 minute (yes, literally one).
Mush up your raspberries and spread them evenly across the base.
Pour over the rest of your melted chocolate, then top with a few extra raspberries for that rustic, I-just-whipped-this-up aesthetic.
Freeze for another 5 minutes — then slice, snack and strut.

Storage tips:

Keep in the fridge for up to a week (if they last that long).
Store in the freezer for up to 2 weeks - just let them thaw slightly before eating unless you're in the mood to test your dental insurance.

FAQ - Vegan Choc & Raspberry Protein Bars

It depends how you slice ‘em, but you’re looking at a solid protein boost thanks to the plant protein and soy crisps combo. Approx 8-10g per bar if you cut it into 6 portions – not bad for a treat that tastes like dessert.
You sure can, BB. Vanilla Cake Batter is the star here, but if you're feeling adventurous, try Raspberry Coconut or even Blueberry Pancake for a fruity twist. Just make sure it's a Botanika blend for that smooth, dreamy mixability.
Yep! As long as your soy protein crisps are certified gluten-free (most are, but always double-check), you’re good to go. No wheat, no worries.
You can! Think puffed rice, quinoa puffs, or even crushed-up cornflakes in a snacky emergency. Just note: texture might change slightly, but flavour will still slap.

It depends how you slice ‘em, but you’re looking at a solid protein boost thanks to the plant protein and soy crisps combo. Approx 8-10g per bar if you cut it into 6 portions – not bad for a treat that tastes like dessert.
Yep! As long as your soy protein crisps are certified gluten-free (most are, but always double-check), you’re good to go. No wheat, no worries.

You sure can, BB. Vanilla Cake Batter is the star here, but if you're feeling adventurous, try Raspberry Coconut or even Blueberry Pancake for a fruity twist. Just make sure it's a Botanika blend for that smooth, dreamy mixability.
You can! Think puffed rice, quinoa puffs, or even crushed-up cornflakes in a snacky emergency. Just note: texture might change slightly, but flavour will still slap.

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