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Protein cubed cake with chocolate and raspberries

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Nutritional information

100kcal
Calories
4g
Carbs
7g
Protein
2g
Fat

Protein cubed cake with chocolate and raspberries

  • 40 minutes
  • Easy

Ingredients

Directions

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  1. Prepare a cake mold with dimensions around 20×20 cm and line it with parchment paper.
  2. Put all the ingredients for the base layer in a food processor and chop until you get a sticky, compact mixture.
  3. Transfer it to the mold, press it into the bottom, and flatten using a spoon or flat glass.
  4. In the same food processor (no need to wash it) or blender, put the ingredients for the raspberry layer and chop until you get a smooth, thick cream.
  5. Apply the cream onto the base layer, smooth it out, and sprinkle with chopped almonds, pumpkin seeds, cashews, coconut…
  6. Freeze for about 30 minutes until the top layer sets, then cut into squares and serve.

Serving: Keep the squares in the refrigerator or freezer, but serve after 15 minutes at room temperature.

Tip: The ingredients are sufficient for about 16 protein squares.

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