SUPREME FIT CHOCOLATE CAKE
4 portions
You will need:
- Almond flour 4 tbsp
- Grated coconut 2 tbsp
- Bitter cocoa powder 2 tbsp
- Coconut oil 1 tbsp
- Almond milk 1/4tz
- Stevia 1 tbsp
- Caramel without sugar 1/2tz
- Light cream cheese 1/3tz
- Peanut butter 1 heaped tbsp
- SYSTEM LS Nourish Shake vanilla 2 tbsp
- Crushed peanuts 1 tbsp
MACROS: (per serving)
- Kcal 181
- Carbs 11g
- Protein 10g
- Fat 11g
- Almond flour 4 tbsp
- Grated coconut 2 tbsp
- Bitter cocoa powder 2 tbsp
- Coconut oil 1 tbsp
- Almond milk 1/4tz
- Stevia 1 tbsp
- Caramel without sugar 1/2tz
- Light cream cheese 1/3tz
- Peanut butter 1 heaped tbsp
- SYSTEM LS Nourish Shake vanilla 2 tbsp
- Crushed peanuts 1 tbsp
MACROS: (per serving)
- Kcal 181
- Carbs 11g
- Protein 10g
- Fat 11g
Recipe:
1. To make the chocolate chip cookies, put in a bowl, almond flour, grated coconut, cocoa, melted coconut oil, skim milk, and stevia and mix well until everything is integrated.
2. Take a square baking dish or mold (20 cm approx) and grease so that nothing sticks. Put the mixture of the chocolate cookies, spreading well with the back of a spoon so that it is even. Bake in a preheated oven at 180 degrees for about 12 minutes, remove and let cool.
3. For the filling, mix well in a bowl: the dulce de leche with the cream cheese, vanilla protein, and a heaping tablespoon of peanut butter.
4. Unmold the cookie when it is cold and cut it with a knife obtaining 4 squares.
5. Put a cookie square on the base of a plate, put one or two tablespoons of the filling on top, spread it out so that it is even with the back of a spoon and repeat the process again, finishing with a layer of the filling mixture.
6. To finish, sprinkle with bitter cocoa powder and a handful of crushed peanuts to decorate. Put in the fridge to chill for at least 1 hour and enjoy!