PLUS : A creamy and tasty cake, which is not a calorie bomb!
INGREDIENTS
(Single portion)
FOR THE BASE
- Puffed spelt 30 g
- 99% dark chocolate 20 g
- Honey 8 g
- Coconut milk 15 ml
FOR THE CREAM
- Whey Protein Vanilla & Matcha 15 g
- Greek yogurt 0% fat 150 g
- 10 ml warm soy milk
PROCEDURE
- In a blender, blend the puffed spelt together with the dark chocolate.
- Add the honey and coconut milk.
- Once you have obtained a compact consistency, use the mixture to line the base of an 8/10 cm diameter pastry cutter.
- Mix Greek yogurt with soy milk and Vanilla & Matcha Whey Protein .
- Then pour the cream onto the cake base and wrap everything in cling film.
- Refrigerate for at least 10 hours.
- Once the resting time has passed, all you have to do is garnish with fresh fruit of your choice.
