Disse Sjokoladeblandingsklynger are easy 3-ingredient high-protein snack perfect for fixing your chocolate cravings. They are low in sugar, crunchy, and filling.
I love simple and tasty chocolate treats and I had a stack of protein cereal in my pantry so I decided to make these protein cereal clusters. While the full recipe is just below, don’t miss all my tips and tricks further down!
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Sjokoladeblandingsklynger
Disse Sjokoladeblandingsklynger are easy 3-ingredient high-protein snack perfect for fixing your chocolate cravings. They are low in sugar, crunchy, and filling.
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porsjoner: 8 klynger
Kalorier: 87.8 kcal
Ingredienser
- 3 gram Mørk sjokolade - 55 % for søtsaker, 70 % for middels søte eller 85 % for lavsukker (merknad 1)
- 1 cup Protein Cereal - (merknad 2)
- 1 teskje Kokosolje - (merknad 3)
- 1 en liten klype Havsaltflak - valgfritt
Instruksjoner
- First, pick the type of chocolate you love. For very low-sugar, low-carb clusters, pick 85% cocoa or 70% for a sweeter treat. For a very sweet cluster, use 55% cocoa chocolate.
- Line a large board or plate that fits the width of your freezer with lightly oiled parchment paper to prevent the clusters from sticking to the paper. Set aside.
- I en mikrobølgeovnsikker glassbolle eller en nonstick-kjele, ha sjokoladekakene og kokosoljen i rutene.
- Microwave in 30-second bursts, stirring between each until fully melted. Or bring over low-medium heat and stir with a rubber spatula until melted. Remove from heat.
- Fold the protein cereal and stir with the rubber spatula to evenly cover.
- Drop 2 tablespoons of chocolate coated cereals on the prepared sheets and repeat, leaving some space between each cluster. I made 8 clusters.
- Sett arket i fryseren i 10–12 minutter til sjokoladen stivner og klumpene stivner.
- Server med en klype havsaltflak.
Merknader
Merknader 1: Any chocolate work in this recipe, the choice of chocolate depends on your tastebuds and sweetness expectations. I like high-quality degustation chocolate bars from 70% cocoa to 85% cocoa. But if you have a sweet tooth, 55% cocoa makes delicious sweet clusters.
Merk 2: You can use any cereals for this recipe, like cornflakes, Nutri Grains, puffed quinoa, soy crisp but my go to are the protein cereals by Catalina Crunch – the cinnamon or maple flavors goes so well with the dark chocolate in the cluster.
Merknader 3: Any oil can be used as soon as it’s low in flavor. Other choice are avocado oil or light olive oil.
OppbevaringOppbevar klasene i en lufttett beholder i kjøleskapet i opptil 2 uker. Frys dem i opptil 1 måned i Ziploc-poser, spis dem frosne eller tin dem i 30 minutter i romtemperatur først.
Ernæring
Visning: 1klynge | Kalorier: 87.8kcal | karbohydrater: 8.7g | Protein: 3.4g | Fett: 6.3g | Mettet fett: 4.1g | Flerumettet fett: 0.1g | Enumettet fett: 1.5g | Natrium: 28.1mg | Fiber: 3.3g | Sukker: 3.6g | Kalsium: 12.5mg | Stryke: 0.4mg | Fosfor: 7.5mg
Ingredienser og erstatninger
Dette avsnittet gir deg alle tipsene mine om å velge de riktige ingrediensene. For hele oppskriften med mål, bla til oppskriftskortet nederst i innlegget!Gå til full oppskrift
You only need 3 ingredients to make this recipe, let me show you how to pick the best.
- Mørk sjokolade – This provides the rich, chocolatey base. The percentage of cocoa determines the sweetness level. For a lower sugar option, 85% cocoa is ideal, while 55% offers a sweeter treat. You can also use vegan chocolate chips or other vegan chocolate bars.
- Protein Cereals – These add crunch, protein, and fiber. Alternatives include cornflakes, puffed quinoa, puffed buckwheat, soy crisps, or nutrigrain. You can also use a mix of different cereals to vary the texture.
- Kokosolje – This helps melt the chocolate smoothly and adds a slight richness. You can also use avocado oil or a light olive oil as a neutral-flavored alternative.
- Havsaltflak – This optional ingredient enhances the chocolate flavor with a touch of saltiness.
How to Make Chocolate Cereal Clusters
This recipe is super easy to whip up, here’s ho in pictures.
Combine the dark chocolate and coconut oil in a bowl and heat them up with your favorite method (microwave, bain-Marie, etc.).
When the chocolate is melted, stir it, and add the protein cereal.
Stir to fully cover the cereal with the chocolate.
Form small clusters on a plate lined with parchment paper and place it in the freezer for 20 minutes.
Carines tips
Let me share a few more tips for perfect treats.
- Sjokoladetemperering – For a glossy finish, you can temper your chocolate. This involves gently heating and cooling the chocolate.
- Cluster Size – Use a cookie scoop for uniform cluster sizes, ensuring even setting.
- Smakinfusjoner – Add a drop of peppermint extract or orange extract to the melted chocolate for a flavor twist.
- Nøtteaktige tillegg – Incorporate chopped roasted nuts like almonds or peanuts for extra crunch and flavor. You can also add 2 teaspoons of peanut butter to the batter.
- Dried Fruit Mix-ins – Dried cranberries or dates add a chewy texture and sweetness.
- Spice it Up – A pinch of cinnamon or chili powder in the melted chocolate can add a warm, spicy note.
- Cereal Variety – Experiment with different cereal textures, like combining puffed quinoa with cornflakes.
- Jevn belegg – Ensure the cereal is fully coated in chocolate for consistent flavor and texture.
- Freezer Placement – Store the tray flat in the freezer to prevent clusters from sticking together.
- Salt Balance – If using salted nuts, adjust the amount of sea salt flakes to avoid overpowering the sweetness.
such a great treat and my Grandkids love them!!
That’s amazing ! thank you for baking my recipes for your Grankids.