This recipe is designed for pre-bed, containing plenty of good quality proteins, casein and
slow-digesting fats. It also features a cameo from a green vegetable to add bulk, nutrients and moisture but don't worry,
you can't taste it!
Ingredients:
slow-digesting fats. It also features a cameo from a green vegetable to add bulk, nutrients and moisture but don't worry,
you can't taste it!
Ingredients:
1 serve of Ultimate Performance Supplements Ultimate Slim in Belgian Chocolate
1 serve of Ultimate Performance Supplements Ultimate Slim in Berrylicious
1/2 cup of frozen raspberries
2 tablespoons of organic coconut butter
1 medium zucchini
1/4 cup of organic, unprocessed dark cocoa powder
400g of cottage cheese
Baking powder
Method:
Preheat the oven to 160 degrees.
Make the chocolate cake base first by grating the zucchini and then blending with 1/2 the Belgian Chocolate protein, 1 tablespoon of the butter and the baking powder until smooth. Pour into a small rectangular baking dish and bake in the hot oven for roughly 15-20 minutes, or until the mixture is cooked through and slightly springy to the touch.
Leave to cool while preparing the choc-nut crumble and berry ice cream centre. To make the crunchy topping, melt the remaining coconut butter and combine well with the other 1/2 of the chocolate protein. Microwave for about 30 seconds or until the mixture becomes firm. Leave to cool before breaking it apart with clean hands and making the cookie mixture into smaller pieces. Make the berry ice cream by blending together the berry protein with the raspberries and cottage cheese until smooth.
Spoon/pour the mixture onto the cake base before topping with the crumble mixture and freeze for roughly 30 minutes or until well-cooled and set.
This recipe makes four serves.
Nutritional info:
Calories: 285
Fat: 13g
Protein: 32.2g
Carbs: 8.2g
Sugar: 2.2
Fibre: 1.5g
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