Peanut Butter & Choc Crispy Overnight Weet-Bix
Prep
10 min
Serves
3
Skill
.jpg?format=webp&quality=70&width=1376 "Peanut Butter & Choc Crispy Overnight Weet-Bix")
Prep
10 min
Serves
3
Skill
By: Renee Buckingham
"With 30g of protein per serve this no-bake Weet-Bix cake with layers of peanut butter protein yoghurt and a crispy chocolate topping is my new breakfast hyperfixation."
Ingredients
Weet-Bix layer
- 6 Weet-Bix
- 1½ cups almond protein milk (So Good)
Peanut butter protein layer
- 450g high-protein soy yoghurt or coconut yoghurt
- 1 scoop vanilla protein powder
- 3 tbsp peanut butter powder
- Splash of soy milk, if needed
Chocolate crispy topping
- 75g dark chocolate, melted
- ½ cup soy crisps
- 1 tsp coconut oil
Method
Crush 2 Weet-Bix into the base of each of 3 containers.
Divide the almond protein milk between the containers and press down until the Weet-Bix softens into a cake-like base.
Mix the yoghurt, protein powder and peanut butter powder together until smooth. Add a splash of soy milk if the mixture is too thick.
Divide the peanut butter protein yoghurt between the three containers and spread over the Weet-Bix layer.
Melt the dark chocolate with coconut oil and then mix the soy crisps through. Divide the chocolate crisp mixture between the three containers and spread over the top.
Refrigerate for at least 2–3 hours, ideally overnight.
When ready to eat, let it sit at room temperature for a few minutes, then crack the chocolate topping with a spoon and dig into all the layers.
Tips
Store covered in the fridge for up to 3 days. For the crispiest topping, keep the chocolate soy crisp mixture separate and add it just before eating.
Weet-Bix layer
- 6 Weet-Bix
- 1½ cups almond protein milk (So Good)
Peanut butter protein layer
- 450g high-protein soy yoghurt or coconut yoghurt
- 1 scoop vanilla protein powder
- 3 tbsp peanut butter powder
- Splash of soy milk, if needed
Chocolate crispy topping
- 75g dark chocolate, melted
- ½ cup soy crisps
- 1 tsp coconut oil
Crush 2 Weet-Bix into the base of each of 3 containers.
Divide the almond protein milk between the containers and press down until the Weet-Bix softens into a cake-like base.
Mix the yoghurt, protein powder and peanut butter powder together until smooth. Add a splash of soy milk if the mixture is too thick.
Divide the peanut butter protein yoghurt between the three containers and spread over the Weet-Bix layer.
Melt the dark chocolate with coconut oil and then mix the soy crisps through. Divide the chocolate crisp mixture between the three containers and spread over the top.
Refrigerate for at least 2–3 hours, ideally overnight.
When ready to eat, let it sit at room temperature for a few minutes, then crack the chocolate topping with a spoon and dig into all the layers.
Tips
Store covered in the fridge for up to 3 days. For the crispiest topping, keep the chocolate soy crisp mixture separate and add it just before eating.