2 medium zucchini, grated
4 tablespoons of organic, unprocessed dark cocoa powder
1 whole egg
1 serve of UPS Ultimate Slim in Peppermint Twirl
1 serve of UPS Ultimate Slim in Belgian Chocolate
2 teaspoons of baking powder
500g low fat cottage cheese
30g coconut oil
Preheat the oven to 180 degrees.
Blend together the egg, zucchini, 2 tablespoons of cocoa powder, 1 whole egg and the choc-mint protein powder.
Bake in a silicon muffin tray for around 30 minutes or until the puddings have risen and are firm to the touch. Add some stevia to taste if desired.
Remove from the oven to cool before making the chocolate centre by heating the coconut oil until it's in liquid form. Leave to cool before adding 1 tablespoon of the cocoa powder and 1 scoop (1/2 serve) of the chocolate protein powder.
Mix together well until combined and pop in the fridge to set while leaving the puddings to cool. Do not remove the puddings from the silicone tray at this point.
Blend together the remaining protein powder, cocoa powder and some stevia to taste with the cottage cheese to make a thick chocolate cream.
Once the puddings and coconut butter mixture have cooled - break apart the coconut butter chocolate mixture and push equal portions into the centre of the puddings.
Serve warm by gently microwaving for about 20 minutes before spooning 1/6 of the cream mixture on top.
Nutritional info per pudding and 1/6 of the cream mixture: