Coconut Chocolate Fudgy Protein Cakes

Every time I make protein cakes I am a little disappointed. They are always ok, but never AMAZING….. That all changed today. I know what I was doing wrong. I have been using whey protein in my cakes. Whey has been fine for all my other cooking but cakes and muffins can sometimes taste a bit like cardboard, especially if I don’t put enough liquid in the mix to keep them moist. Don’t try and make this with whey, I tried and I promise you, you’d rather eat a shoe. These taste like delicious little mud cakes….

I have a stash now in the freezer to chuck in my handbag, gymbag, or car in case a situation of “Hanger” happens. Those of you unfamiliar with ‘Hangry’ you are very lucky. It is when hungry results in angry due to a lack of food. Shit goes bad, ask Trav, I huff, I get agitated, I feel sick, I sometimes cry and I am just generally a heinous bitch. Simple solution though…. Keep snacks handy… Always!

Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food. These cakes a high in protein, have no sugar (if you use stevia) and are an awesome snack on the run!

1 cup coconut
1 cup pea protein (I used Vital Protein Vanilla)
1 cup purée avocado (you could sub for nut butter I guess, haven’t tried it though)
2 tbs coconut oil
1 tsp vanilla
1 heaped tsp baking powder
1/2 cup raw cacao
Stevia to taste or 1-2 tbs agave/maple syrup (taste it to check if it is sweet enough for you BEFORE you cook it!)
1 egg
1 cup water

Preheat oven to 180C. Combine all ingredients in a bowl or food processor if you are lazy like me and mix well until completely combined. Spoon this fudgy deliciousness into your cupcake moulds and pop in the oven for about 15-20mins or until you can insert a toothpick in the middle of one and it comes out clean. Remove from oven and allow to cool on a wire rack. Once cool you can pop them in ziplock bags and freeze them if you like, or just eat them now 😉