Okay, I promise this is the last protein pop tart I’ll make with the Kodiak Cakes pancake mix. But you know I couldn’t pass up the opportunity to use all three of the big flavors—buttermilk, dark chocolate, and crunchy peanut butter. If you haven’t seen my Everything Bagel Protein Pop Tarts or Hot Fudge Sundae Healthy Pop Tarts, add them to the queue. These Chocolate Peanut Butter Protein Pop Tarts will be the last of this Kodiak Cakes recipe series, though I plan to make more protein pop tarts with other ingredients since people seem to be enjoying them.
This recipe follows the same strategy as the Hot Fudge Sundae version and makes three pop tarts instead of two huge pop tarts like the Everything Bagel version. The macros are very similar between the two chocolate versions, but this one comes in a tiny bit higher calorie thanks to three servings of chocolate chips used for the filling and frosting. You know what that means, right? They’re extra chocolatey and delicious.
Seriously, the level of chocolate in this recipe puts the real thing to shame.
Kodiak Cakes Recipe: How to Make Protein Pop Tarts
The pop tart dough itself doesn’t get much easier. Thanks to the Kodiak Cakes, all you’ll need is a bit of fat free Greek yogurt to make the dough. That’s it.
You can see the dough come together in the images below, and I’ve also included the video from my Everything Bagel version before the recipe card at the bottom of this post.
The biggest tip I can give is to make sure you continue working the dough. It will seem as if it’s too dry and needs more Greek yogurt, but it’s not. Just keep working and stirring and it will come together.
Also, you can see in the fifth image where there are leftover trimmings. This is for filling in gaps around the edges or tops to make sure your protein pop tarts are entirely enclosed. That said, the more even you can get your dough when rolling the better. That will give you the most even finished product.
Chocolate Protein Pop Tart Filling and Frosting
For the protein pop tart filling and frosting, it’s almost as easy as the dough. You’ll need to melt down some chocolate chips and mix them with a bit of almond milk (or your choice of liquid), protein powder, and cocoa powder. I always use vanilla protein powder and add cocoa powder (flavor and multi-purpose use of vanilla protein vs chocolate preferences) but if you want to just use chocolate protein powder, that’s totally fine.
Final Notes and Other Kodiak Cakes Recipe Ideas
The video below from my Everything Bagel Protein Pop Tarts should give you a great idea of how to assemble and use leftover trimmings from the pop tart dough. Remember, the Everything Bagel version makes two huge pop tarts where this chocolate peanut butter version makes three.
All right, that’s all ya need to know. I hope you enjoy your protein pop tarts!
Beyond my other protein pop tarts recipes, I recommend checking out the recipe section of the Kodiak Cakes site. They publish great content and plenty of new ideas to make using their products.
Peanut Butter Protein Pop Tart
- 1 1/2 C (159g) Crunchy Peanut Butter Kodiak Cakes Pancake Mix
- 1/2 C + 2 Tbsp (140g) Fat Free Greek Yogurt, vanilla or plain
Protein Pop Tart Filling and Frosting
- 3 Tbsp (42g) Dark Chocolate Chips, 70 cals per Tbsp
- 2-3 Tbsp (30-45mL) Unsweetened Almond Milk
- 1/2 scoop (16g) Protein Powder, vanilla
- 1 Tbsp (5g) Unsweetened Dark Cocoa Powder
- Preheat an oven to 350F and line a baking sheet with parchment paper.
- Mix the pancake mix and Greek yogurt in a large bowl. Work the dough until you can form one large ball.
- Transfer the dough to the baking sheet and use a rolling pin or the backside of a spatula to flatten the dough. (Spray with nonstick cooking spray to alleviate any sticking issues.) You want the dough to take up most of the baking sheet. Use a knife or pizza cutter to trim the edges and create 4-6 squares in the center of the dough.
- You may have to re-roll trimmings to form all 6. And after you've formed all 6, you'll still have a few leftover trimmings. Save those for filling in gaps and edges.
- Microwave the chocolate chips in a small bowl for 45-60 seconds or until you can stir them into smooth chocolate. Add the almond milk, protein powder, and cocoa powder. The 2-3 tablespoon range will depend on the consistency of your protein powder. Start with 2 and if it's too thick, add more. (Note: as the chocolate cools, it will thicken even further.)
- Spoon about 2/3 of the chocolate mixture onto three of the pop tart squares. The remaining chocolate will be your frosting.
- Once the filling is in place, enclose the pop tarts with the remaining squares. Use the remaining trimmings to fill in any edges that need extra dough. Use a fork to crimp the edges to ensure the filling stays in place in the oven.
- Bake for 12 minutes.
- Remove to cool briefly before adding the remaining chocolate. Top with sprinkles, crushed nuts or cereal (like Reese's Puffs), or nothing at all. Be sure to include any toppings in your macros if you're tracking. Refrigerate leftovers.
- Each one has 10 Smart Points.
- I always use vanilla protein powder and add cocoa powder (flavor and multi-purpose use of vanilla protein vs chocolate preferences) but if you want to just use chocolate protein powder, that's totally fine.
- If you'd like to reduce the calories and carbs, you could pull back to one tablespoon of chocolate chips and use a Greek yogurt mixture to bulk up the filling. The top icing from my Hot Fudge Sundae protein pop tarts would be great (it's comprised of Greek yogurt and cocoa powder only).
Nutrition Information:Yield: 3 Pop Tarts Serving Size: 1 Pop Tart
Amount Per Serving: Calories: 323Total Fat: 8gCarbohydrates: 43gProtein: 23g