Double Chocolate Cookie Peanut Butter Protein Cake

This tastes amazing! Prep time less than 3 minutes.. bake time 20 minutes.

I used a heart shaped tin baking tin, but a standard cake tin of 8 - 10" diameter is fine!

For the Cake.

240g of Chickpeas (Drained and washed)

30g of Coco Powder

80g of 8hr DietFx Smart Tec Protein Powder (Chocolate Cookie Flavour)

130ml of Unsweetened Almond Milk

133g of Meridian Natural Peanut Butter

1 Egg White

50g of Sweet Freedom Original Syrup.

For the Icing

40g Meridian Peanut butter.

1/4 Cup of Water

40g of 8hr DietFX Smart Tec Protein Powder (Chocolate Cookie Flavour).

Now if you don't use Smart Tec make sure you opt for a protein that is Casein Based.

For the base

1.  Pre heat oven to 150 degrees.

2.  Add all ingredients in a blender (blend the chickpeas first then add the rest of the ingredients).

3.  Line a cake tin with baking paper or like me use a silicon baking cake mould.

4.  Spread mixture evenly.

5.  Bake for around 15 minutes.

6.  Leave to cool and make the icing

7.  Add the Icing ingredients together and mix well with a fork (you may need a little more water if the consistency is too thick to spread).

8.  Once the cake is cooled spread the icing over the cake.

9.  Decorate with some gold shimmer dust and chocolate sprinkles!

If the cake is cut into 8 slices the macros are as follows

250 Calories

12g Fat

16g Carbs

21g Protein.

(This does not include the macros for the chocolate sprinkles).