Posted on by Macro Mike

PB ESPRESSO CHOCOLATE MOUSSE CAKE

Created by: @swallowarainbow


ingredients

BASE

  • 1/2cup / Butter beans, rinsed and drained
  • 1.5cups / Almonds
  • 1/4cup / Coconut sugar
  • 2tbsp / Coconut oil
  • 1tbsp / Maple syrup
  • 1tbsp / Cocoa powder

MOUSSE

  • 1cup / Butter beans, rinsed and drained
  • 1cup / Dates, soaked in boiling water for 15 minutes then drained
  • 1/2cup / Coconut cream
  • 3tbsp / Coconut sugar
  • 2tbsp / Cocoa powder
  • 1tbsp / Natural peanut butter
  • 1.5 scoops / Macro Mike PB Cheezecake Protein+ Powder
  • 2tsp / Instant coffee

CHOCOLATE DRIZZLE

  • 1/4cup / Coconut oil, melted
  • 1/4cup / Coconut sugar
  • 3tbsp / Cocoa powder
  • 2tbsp / Coconut cream

steps

BASE

Blitz all ingredients in a food processor until well combined. Press into a lined slice tin and freeze whilst making the mousse layer.

MOUSSE

Blitz all ingredients in a food processor until smooth. Spread over the base and return to the freezer for at least 6 hours.

CHOCOLATE DRIZZLE

Combine all ingredients in a bowl. Drizzle over the mousse layer and sprinkle with peanuts or buckwheat groats if desired.

Store in the freezer.


goodies in this recipe!!

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