Frozen Peanut Butter Protein S’mores (Edit recipe)

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Turn a campfire classic into a tasty frozen delight with these Frozen Peanut Butter Protein S’mores, made with natural peanut butter, rich dark chocolate, and luscious coconut whipped cream. This easy 5-ingredient treat is vegan and even has a little protein boost!

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 9

Ingredients

9 whole Graham Crackers, full sheets
1 cup Dark Chocolate Chips, use semisweet if you like it sweeter
2 Tbsp Soy Milk, or milk of choice (optional, see notes)
9 oz Coconut Whipped Topping, or 1 container, I like So Delicious and Truwhip Vegan, divided
0.25 cup Vanilla Protein Powder, or 1 scoop/serving
0.25 cup Creamy Peanut Butter, natural

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line an 8x8-inch pan (preferably with square edges instead of rounded edges) with parchment paper. Line the bottom with half of the graham crackers. You may need to break the graham crackers to make them fit perfectly into the pan.
Add chocolate chips to a small bowl and microwave in 30 second intervals, stirring in between, until melted and smooth. Add in soy milk and a heaping 1/2 cup of whipped topping, and stir until smooth and glossy. Spread over the graham crackers, almost to the edges. Place in the freezer for about 15 minutes to set.
In a large mixing bowl, combine the remaining whipped topping with protein powder and peanut butter. Stir until thick and as smooth as possible. Spread over the chocolate layer, all the way to the edges.
Top with remaining graham crackers, leaving a little bit of space in between for easier slicing.
Cover and place in the freezer for at least 3 hours or overnight. The longer the s’mores are in the freezer, the firmer the filling will be.
Remove from the freezer and let it sit at room temperature for 5-10 minutes before using a large, sharp knife to cut into individual s’mores. Enjoy!

Notes

Soy milk: Adding a splash of soy milk (or milk of choice) helps soften the chocolate layer, making it easier to bite into. It will turn out delicious without, but the chocolate layer will be a bit harder. Chocolate coating: If you want to make these extra special, dip them in chocolate. Once s'mores are frozen and cut, microwave 1 cup chocolate chips and 1 tbsp coconut oil in 30 second intervals, stirring in between, until melted. Dip half of each s'more into the chocolate and place on a parchment lined tray. Sprinkle with chopped peanuts if desired. Place in freezer for 15 mins to set. Drizzle with any remaining chocolate and sprinkle with flaky sea salt if desired. Place in freezer for 15 more minutes. Storage: Store in an airtight freezer-safe container for up to 1 month. Let thaw for about 10 minutes before eating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	386
Fat:	21 g
Carbohydrates:	41 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	208 mg
Fiber:	6 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.