Mini Chocolate Protein Cakes with Icing

I picked up another delicious recipe from DNTS and The protein chef. These little treats are not only delicious but they will keep your tummy and sweet tooth satisfied for hours!

Ingredients:

• 1 1/2 Cups (120g) Rolled Oats
• 2 Scoops (60g) Chocolate Protein Powder
• 1/4 Cup Truvia
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 3 Tablespoons (18g) Chia Seeds
• 5 Tablespoons (25g) Cocoa Powder
• 1/2 Cup (122g) Unsweetened Apple Sauce
• 1 Teaspoon Vanilla Extract
• 2 Large Eggs
• 1/2 Cup (4 Ounces) Sugar Free Vanilla Coconut Milk (or Regular Milk/Other Milk Substitute)
• 1/4 Cup (58g) Fat Free Cottage Cheese (or Fat Free Greek Yogurt)
• Fat Free Cool Whip for the topping (Optional)

Calories in the WHOLE recipe:

• Calories: 1149
• Fat: 29g
• Saturated Fat: 7g
• Sodium: 1041mg
• Carbs: 126g
• Fiber: 32g
• Sugar: 20g
• Protein: 96g

Calories per Cake (if you make 4):

• Calories: 287
• Fat: 7.25g
• Saturated Fat: 1.75g
• Sodium: 260.25mg
• Carbs: 31.5g
• Fiber: 8g
• Sugar: 5g
• Protein: 24g

Directions:

1. Combine all of your ingredients into a food processor or blender. 
2. Process/blend everything together. 
3. Take out 4 1 Cup oven safe containers (or regular cake dish). 
4. Coat your containers/dish with non-stick cooking spray and then add your mix into your containers/dish leaving 1/4’’ at the top of each one/your dish. 
5. Bake on 350 for 20:00-25:00. 
6. Top with fat free cool whip and Enjoy!