Recipes

Black Forest Cake Protein Slice

Posted on Jan 14, 2021 by Stead Lane

  • serves 12
  • prep time 20-25 mins
  • setting time 6 hours

Ingredients

BASE:
1 cupDates (soaked)
½ cupCoconut flakes
¼ cupMacro Mike AB+ Almond Butter
2 tbspCacao powder
½ cupMacro Mike Chocolate Hazelnut Protein Powder
1 tbspCoconut oil
Pinch of salt
MOUSSE:
1/4cupCashews, soaked for 4 hours/td>
90gDark chocolate, melted
½ cupCoconut milk, chilled from the can
1.5 tbspMacro Mike PB+ Peanut Butter
80gVegan gummies, chopped
5-6Vegan biscuits, roughly chopped

Created by: @sammybeasley1

I'd be lying if I said this wasn't one of the best flavours of cakes, but a black forest cake slice packed with protein and peanut butter? Sign me up please! Take your favourite Macro Mike Chocolate Protein, this recipe uses Chocolate Hazelnut, peanut butter, cashews, coconut milk and yogurt with a few other ingredients and you get an easy to make vegan dessert.

Macros

PER SERVING

  • protein 10g
  • fat 17.9g
  • carbs 36.8g
  • calories 327

Steps

  1. Line a small container or baking tin with baking paper, 14 x 11cm approx.⠀
  2. Process all brownie base ingredients in a food processor until mixture comes together into a ball and is a fudgy texture.
  3. Press the base into your lined tin and press down with the back of a spoon.
  4. Put in the fridge to set while you make your filling.
  5. Add all the ingredients for the chocolate mousse layer (except cookies and gummies) to your food processor and blend until the mixture is smooth.
  6. Transfer to a bowl and fold through your gummies and biscuits.
  7. Freeze for 6 hours or overnight.
  8. Remove the bars from the freezer and cut them into 4 x large bars, set aside.
  9. Defrost for 15 minutes and enjoy!