A Sneaky Dark Chocolate & Cashew Nut Protein Cake

“They’re reeeeady!” she exclaims as she walks into the room holding a tray of dark chocolate protein cake sandwiches. “Do you one to try one?” she asks him.

“Sure thing!” he says excitedly, “what’s in them?”

She shakes her head.

“I can’t tell you.”

He narrows his eyes suspiciously as he grabs one off the tray and examines it.

“I’ll tell you after you eat it, how about that?”

He nods and looks at the cake sandwich curiously, trying to decipher its secret. He takes a small bite. His eyes widen. He looks at her in amazement and takes a second bite – this time a huge one.

“Oh my GOD! That’s REALLY good!”

She smiles

“What’s in them?!”

“Oh, you know…. the usual…. just protein powder, dark chocolate, some beetroot and… a whole bag of spinach.”

“WHAT!?”

“Yeah, a whole bag of spinach.”

He looks at her in disbelief.

“And beetroot!? but you know how much I HATE beetroot!”

“I know! But see how you can’t taste it? And there was a lot of it in there! And a lot of spinach too!”

“You, my lady, are a wizard!”

“….dess… wizardess,” she says as she plants a kiss on his cheek.

“Ah, but there’s no such thing, the female form of wizard is… well… witch, hehehe.”

She punches him lightly on the shoulder, laughing, and reaches in to grab a protein sandwich to dip into her coffee. He gets a second piece and… nom nom noms.

“These are unbelievable. They’re light, airy, moist, dark chocolatey, almost creamy, and oy! to think there are vegetables in here! What a way to hit one’s veggie quota!”

Welcome to this recipe.

This cake is seriously sneaky – sneaky in that it’s packed full of veggie fiber, vitamins, minerals, and healthy fats while packing an absolutely sensational punch of deliciousness and protein kaPOW! I highly recommend you try this. I had one with my morning coffee (see Note 2 below) an hour before I hit the gym and BAAAAAM! I had a great gym sesh, I even got a bench PB! :-D

Ingredients:

3 cooked beets
3 cup-ish fresh spinach
1 cup liquid egg whites
1/4 cup toffee flavored hemp protein powder (see Note 1 below for subs)
1/2 cup vanilla whey protein powder
1/4 cup cocoa powder
1/2 teaspoon baking soda

Directions:

1. Blend all ingredients together and bake in a brownie pan at 160 C (320 F) for about 45 minutes to an hour or until, when stabbed with a knife, your knife comes out clean.

2. Allow the cake to rest and then cut 12 squares out of it.

3. To make the ‘sandwiches’, grab two pieces of cake and add some nut butter in the middle. I used this cashew nut butter by MP and the end product was LUSH, especially dipped in coffee!!!!!

Macros per Serving (out of 6 cake sandwiches, each without 8g of cashew nut butter):

135.45kcals
7.7g carbs
18g protein
3.7g fat
3.46g fiber.

With the 8g of nut butter:

182.15kcals
9g carbs
19.7g protein
7.6g fat
3.6g fiber

Notes

1. If you’d like to sub the toffee hemp protein powder with another powder, you can use pea protein powder (these ones from GN are delicious), rice protein powder, or another veggie blend like this one!

2. I dipped my cake in some caramel Nespresso – sooo good! If you don’t know what Nespresso is, check it out and get yourself a Nespresso machine. I have a Pizie and I can’t live without it. Here’s the link to get one on Amazon US and the link for it on Amazon UK (where Pixie’s are now actually on sale!) It’s my favorite espresso: foamy, creamy, and oyyyy oy oy!

PS: click to on the pics to get the full POW! effect ;-)

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