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Snack time: Cake slices


Sometimes all you want is a slice of cake, so here are 2 recipes for you to try using 2 of my fave flavour combos :) PB&J and Chocolate & Salted Caramel.

PB and J slices

Makes 12

Based on a creation we made on our girly getaway I had a play around some ingredients and voila here you go :)


Ingredients

75g oat flour (I just blitz normal oats into a powder)

75g Quest Peanut Butter Protein

10g Sukrin Peanut flour

1tsp baking powder

50g Meridians Peanut butter

1 can chickpeas (drained)

1 pouch apple puree (I use baby food but 90g tinned stuff would work)

150ml Unsweetened Almond milk (or milk of your choosing)

1 egg

Jam filling: 60g berries, 10g chia seeds, 1 tsp stevia (Truvia)

PB topping: 20g Beloved date nectar, 10g Sukrin peanut flour

You can use vanilla protein (60g) with extra peanut flour (15g) if you don't have pb protein. Honey or a liquid sweetener can be used instead of the date nectar.

Method

* Mix all the dry ingredients in a bowl

* Blend the chickpeas, apple puree, peanut butter, egg and 50ml milk until smooth

* Add into the bowl of dry ingredients and mix together

* Slowly add the rest of the liquid a bit a time to create a cake batter

* Line 2 baking trays and pour 1/2 of the mixture in each

* Bake at 160 degree for 10-12 mins or until golden brown & cooked through. Allow to cool

* Heat up the berries until they become pulp like, mix in the chia and stevia, place in the fridge to become jam.

* Mix together the topping ingredients - you may need to heat the liquid up first so it melts slightly

* Once the cake is cooled spread the jam on one half, place the other half on top and spread the topping on.

* Place in the fridge / leave to set a little before slicing

* Enjoy

Salted Chocolate Caramel slices

Makes 12

Very similar to the above recipe however I used pumpkin puree instead of chickpeas to provide a lower carb option but you can always use chickpeas aswell.

Ingredients


75g oat flour

75g Natural Whey Vanilla Protein

16g Kaizenliving Cacoa powder

12g MyProtein Lucuma powder

1tsp baking powder

pinch of salt

40g tahini

1 can pumpkin puree

35g Beloved Date Nectar

1 egg

30ml Sugar free Salted Caramel

Caramel filling: 20g tahini, 15g Lucuma powder, 30ml salted caramel sugar free syrup

Topping: 1.5 bars dark sea salt chocolate (Moser Roth)

Honey or liquid sweetener can be used instead of date nectar. 1 tsp of salted caramel extract and 30ml of milk can be used instead of sugar free syrup

Method

* Mix all the dry ingredients in a bowl

* Blend the pumpkin, date nectar, tahini, egg and sugar free syrup until smooth

* Add into the bowl of dry ingredients and mix together

* Slowly add the rest of the liquid a bit a time to create a cake batter

* Line 2 baking trays and pour 1/2 of the mixture in each

* Bake at 160 degree for 10-12 mins or until cooked through. Allow to cool

* Heat up the tahini to melt it a little mix in the lucuma and syrup.

* Melt the chocolate

* Once the cake is cooled spread the caramel on one half, place the other half on top and pour the chocolate on.

* Place in the fridge / leave to set a little before slicing

* Enjoy

Please tag me and share of social media if you make them as I love seeing you recreate my recipes

Thanks Vicki xxx

#recipe #healthytreats #peanutbutter #pbandj #chocolate #saltedcaramel #cake