Anna Wootton

Woo Both Kids and Adults this Valentine’s Day: Chocolate Protein Rice Krispie Treats!

Happy Valentine’s weekend!

It’s quite nice having a Valentine’s Day on a Sunday, in my opinion – you can enjoy a romantic dinner out on Saturday night with your sweetheart, or make it a family occasion with Sunday brunch. If you’re single, How to Be Single is out in theatres this weekend and how can a comedy ever go wrong starring Rebel Wilson? I’m not saying the only option for singles is to go to the cinema, but if I’m honest, that’s my choice!

After I make another batch of these treats of course – the best thing about Rice Krispie treats is that kids love them, so I will definitely make a batch with my niece, but they also take adults back to childhood, so they hold a special place in most of our hearts. For that reason they’re the perfect quick and health(-ier) treat to whip up for your loved one(s) on a day that is otherwise filled with chocolates, champagne, decadent desserts and champagne (wait, did I already say that?…)

Are you a chocolate purist? Or love the marriage of chocolate and peanut butter? I have you covered with both topping options…

Chocolate Protein Rice Krispie Treats (naturally sweetened, GF)

Yield: 12 treats

Serving Size: 1 treat

Calories per serving: 92

Fat per serving: 3.8g


  • 5 tbsp maple syrup
  • 3.5 tbsp butter (Earth Balance butter for vegans – coconut oil is an option but not quite as sturdy here)
  • 1/4 cup cocoa powder
  • 1 scoop (4-5 tbsp) chocolate protein powder (if you don’t want a high-protein version, skip this and increase cocoa powder to 1/2 cup. You may want to add 1-2 tbsp more maple syrup if you don’t like it too dark)
  • 3 cups (gluten-free if preferred) Rice Krispies

For topping:

  • 3-4 squares unsweetened baking chocolate (or Lily’s stevia-sweetened dark chocolate; omit stevia if using)
  • 5 drops liquid stevia
  • 2 tsp peanut butter
  • 1/2 tsp coconut oil


  1. In a saucepan over medium heat, melt the maple syrup and butter together.
  2. When melted, stir in the cocoa powder and protein powder (or just cocoa powder). For best results, sift the cocoa powder in so there are no lumps.
  3. When well combined, remove from heat and stir in the Rice Krispies until thoroughly coated with the chocolate mixture.
  4. Spoon mixture into muffin cups in a muffin tin. Refrigerate for 1-2 hours or until set.
  5. When you’re ready to top the mixture, melt the chocolate in the microwave (mix in stevia after melted, if using unsweetened chocolate) and then drizzle over the treats for your chocolate variety.
  6. For the peanut butter variety, spoon the peanut butter and coconut oil into a bowl and microwave until oil is melted. Stir well and drizzle over. Refrigerate the treats again to set the topping. Then serve and enjoy!

Tell me, did you enjoy Rice Krispie treats growing up?