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A Protein Sticky Toffee Pudding Recipe
If you have butterscotch or toffee-flavoured whey protein lying around, this is its moment to shine!
Ingredients
170g pumpkin pure
130g grated courgette
1 whole egg
1 egg yolk
20g 100% cocoa powder
34g vegan protein powder (toffee-flavoured Vegan Wondershake would be perfect here)
1 scoop of vanilla or toffee flavoured whey
four fat pitted dates
few drops of stevia sweetener
a pinch baking soda & powder
Optional
1/8 cup of toffee to pour on top
Directions
1. Mix it all up with a wooden spoon, pour your batter into two ramekins or cups, and stick them in the oven for 30 minutes or until your knife comes out clean. If you want to try microwaving the batter, you can too. Start with 30 seconds then take it out then do 30 seconds to a minute more.
2. Let the cake cool before scooping upside down.
3. Add toffee sauce on top (optional).
Macros per Serving (out of 2)
340kcals, 34g protein, 68g protein, 41.g carbohydrates (8g fibre), 6.5g fats
Whey Protein 360
Vegan Wondershake
Overnight Oats
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