No Bake Vegan Double Chocolate Protein Cake
APPROXIMATE MACROSu003cbru003eu003cstrongu003e210.4 kcalu003c/strongu003eu003cbru003eu003cstrongu003e11.25g proteinu003c/strongu003eu003cbru003eu003cstrongu003e21.56g carbsu003c/strongu003eu003cbru003eu003cstrongu003e11.18g fatu003c/strongu003e
Servings 8 servings
Calories 300kcal
Ingredients
- cake: 1 cup pitted medjool dates 1/4 cup cocoa powder 1/2 cup chocolate protein powder (vanilla can be substituted) 1 medium-sized ripe avocado 1/2 cup runny almond butter (if yours is not runny and more solid, you may have to add a tiny bit of dairy free milk to the mixture) 1 tsp vanilla extract frosting: 1 scoop vanilla or chocolate protein powder 1/8 cup maple syrup 1/3 cup melted unsweetened chocolate (using sweetened chocolate will make it quite sweet)
Instructions
- in a food processor, combine the pitted medjool dates, cocoa powder, chocolate protein powder, avocado, almond butter, and vanilla extract. blend until the mixture forms a dough-like consistency.
- remove the dough from the food processor and shape it into a cake (you can use a round cake pan or shape it by hand). place the cake in the freezer and freeze for 1 hour.
- in the same (or cleaned) food processor, blend together the protein powder, maple syrup, and melted unsweetened chocolate until smooth.
- after the cake has been in the freezer for 1 hour, remove it and spread the frosting evenly over the top. return the cake to the freezer and freeze for an additional 1-2 hours.
- when ready to eat, remove the cake from the freezer and let it thaw for a few minutes before slicing and serving. store any leftovers in the freezer, and thaw slightly before eating.