Double Chocolate Protein 'Cake'

Double Chocolate Protein Cake (with Protein Peanut Caramel Drizzle)

Makes 8 portions

1 serving = 314 calories per serving
23.9g carb • 14g fat • 16g protein

watch Doireann making it here

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Ingredients:

• 400g sweet potato (cooked)

• 200g good quality dark choc (we use 70%) melted

• 2 tsp vanilla extract

• 2 cups Greek yogurt

• 2–4 tbsp maple syrup

• 2 tsp vanilla extract

• 3 scoops choc protein powder

• 1/2 cup cocoa powder

• Toppings: raspberries/chocolate, peanut protein caramel (recipe below)

Method

1.) Steam or microwave sweet potato until soft.

2.) Blend the peeled sweet potato & chocolate in a food processor until smooth and pour into lined 6/8" tin – place in fridge to set.

3.) Whip the remaining ingredients (except the toppings) until smooth and thick with food processor or a hand whisk. Pour onto the semi-set base and leave in fridge overnight or freezer for 2–4 hours.

4.) Add peanut caramel drizzle on top if you like and any extra additions!

We highly recommend raspberries to cut through the richness.

Enjoy! Store in freezer and enjoy as an ice cream cake, or in the fridge for up to 5 days.

Protein Peanut Caramel Drizzle

Ingredients (macros based on 15 servings)

1 serving = 125 calories per serving
16g carb • 5.2g fat • 4g protein

• 150g peanut butter (we use half smooth half crunchy)

• 1 scoop salted caramel protein powder

• 1 cup maple syrup (can also use honey)

• 1 or 2 tablespoons boiling water (optional)

Method

1.) Gently warm the maple syrup in a pot.

2.) When hot, pour over the peanut butter and stir gently to a smooth consistency.

3.) Add the protein powder and mix in well. You may need to add some hot water gradually to get to a ‘spoonable’ consistency, this will depend on the peanut butter you use. 

4.) Drizzle over your oac Double Chocolate Protein Cake, or porridge, overnight oats, yoghurt etc! Store in a cool dry place for up to 3 months.