serves
2 adults
prep time
5m
cooking time
15m - 20m
protein
5g
fat
1.6g
carbs
13g
calories
under 92
| 50g | Macro Mike Chocolate Hazelnut Protein+ Powder |
| 240g | Cannellini beans or chickpeas, drained and rinsed (1 can) |
| 100g | Dates, pitted |
| 70g | Nutella |
| 80g | Coconut yoghurt |
| 75g | Hazelnuts |
| 50g | Cacao powder |
| 60g | Gluten-free flour |
| 30g | Granulated sweetener |
| 1 tsp | Baking powder |
| 1/2 tsp | Bicarb soda |
| 30g | Macro Mike Devishly Dark Chocolate PB+ Powdered Peanut butter, made into drizzle |
- Preheat oven to 170 degrees Celsius and line a square cake tin with baking paper.
- Combine beans, dates, Nutella and coconut yoghurt in a food processor, and blend until everything is broken down and as smooth as possible.
- Add the hazelnuts and pulse to break them down a little bit.
- Add the remaining ingredients and pulse until everything is combined.
- Spread mixture out in the prepared tin, and bake for 30mins.
- Allow to cool slightly before slicing and serving with dark chocolate peanut butter drizzled all over!
- Stores in the fridge for up to 5 days.
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