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@user2739219217149:

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Tuesday 01 September 2026 10:54:06 GMT
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High Protein M&M Soy Crisps OG: @ellirosedietitian Recipe: 150g soy protein crisps 40g melted butter or olive oil (add more if needed — start with an extra 10g) 1 tbsp maple syrup 30g protein powder (vanilla or chocolate) 1 tbsp Biscoff or peanut butter Chocolate Topping: 150g milk chocolate 1 tsp olive oil ½ cup M&M’s Directions 1. Line a small square or rectangular tray/loaf tin with baking paper (something roughly 15–20 cm works well for thicker bars). 2. In a large bowl, melt the butter (or olive oil) together with the maple syrup and Biscoff/peanut butter (microwave in short bursts or on the stove). Stir until smooth and combined. 3. Add the protein powder and mix well until you have a thick, glossy mixture. 4. Tip in the soy protein crisps (and rice cakes if using). Stir thoroughly so everything is evenly coated. If it still looks dry or the crisps aren’t sticking well, add the extra 10g of melted butter/oil and mix again. 5. Tip the mixture into the lined tray and press it down very firmly with the back of a spoon or your hands (this helps it hold together when cut). 6. For the topping: Melt the milk chocolate with the 1 tsp olive oil (microwave in 20–30 second bursts, stirring between, or use a double boiler). Pour over the base and spread evenly. 7. Immediately sprinkle the M&M’s over the top while the chocolate is still wet, pressing them in lightly so they stick. 8. Refrigerate for at least 1 hour (or freeze for 30–45 minutes) until the chocolate is fully set and the base is firm. 9. Lift out using the baking paper, cut into bars or squares with a sharp knife, and store in an airtight container in the fridge. 
Full Recipe Total (Base + Topping) * Calories: ~2,397 kcal * Protein: ~163 g * Carbohydrates: ~183 g * Fat: ~113 g
High Protein M&M Soy Crisps OG: @ellirosedietitian Recipe: 150g soy protein crisps 40g melted butter or olive oil (add more if needed — start with an extra 10g) 1 tbsp maple syrup 30g protein powder (vanilla or chocolate) 1 tbsp Biscoff or peanut butter Chocolate Topping: 150g milk chocolate 1 tsp olive oil ½ cup M&M’s Directions 1. Line a small square or rectangular tray/loaf tin with baking paper (something roughly 15–20 cm works well for thicker bars). 2. In a large bowl, melt the butter (or olive oil) together with the maple syrup and Biscoff/peanut butter (microwave in short bursts or on the stove). Stir until smooth and combined. 3. Add the protein powder and mix well until you have a thick, glossy mixture. 4. Tip in the soy protein crisps (and rice cakes if using). Stir thoroughly so everything is evenly coated. If it still looks dry or the crisps aren’t sticking well, add the extra 10g of melted butter/oil and mix again. 5. Tip the mixture into the lined tray and press it down very firmly with the back of a spoon or your hands (this helps it hold together when cut). 6. For the topping: Melt the milk chocolate with the 1 tsp olive oil (microwave in 20–30 second bursts, stirring between, or use a double boiler). Pour over the base and spread evenly. 7. Immediately sprinkle the M&M’s over the top while the chocolate is still wet, pressing them in lightly so they stick. 8. Refrigerate for at least 1 hour (or freeze for 30–45 minutes) until the chocolate is fully set and the base is firm. 9. Lift out using the baking paper, cut into bars or squares with a sharp knife, and store in an airtight container in the fridge. 
Full Recipe Total (Base + Topping) * Calories: ~2,397 kcal * Protein: ~163 g * Carbohydrates: ~183 g * Fat: ~113 g
As We Get High w. @OMAH LAY @BEAM @Gyptian1go 💨
As We Get High w. @OMAH LAY @BEAM @Gyptian1go 💨


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#yogyakartacity
#duet with @Boqorka kaxd🫂😍💥🌹
#duet with @Boqorka kaxd🫂😍💥🌹


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