Pudding Cake INGREDIENTSIngredients for 10 servings:170 g pitted Medjool dates240 g black beans (can)2 bananas (approx. 190 g)50 g baking cocoa75 g peanut butter1 egg30 g coconut flour2 tsp baking powder5 g coconut oil for greasing300 g strawberries + 200 g for decoration100 ml milk (lactose-free)1–2 tbsp erythritol15 g agar agar650 g Chiefs Protein Pudding Choco MountainStep 1/3:Prepare the baseLet dates soak in boiling water. Mix the dates, beans, bananas, baking cocoa, peanut butter, egg, baking powder and coconut flour in a blender. Spread the batter into a 20 cm springform pan that has been greased with coconut oil and place in a preheated oven at 175 °C top/bottom heat for approx. 35 minutes. Then leave to cool.Step 2/3:ToppingCut the strawberries in half and place on the bottom of the cake base. Bring the milk to the boil. Stir in agar agar and heat for about 2 minutes, stirring. Turn the heat off, stir in the pudding and sweeten with erythritol to taste. Then place the cake in the fridge for a few hours to set.Step 3/3:DecorateDecorate the cake with strawberries and serve.Nutritional value per servingCalories: 249 kcal / Carbohydrates: 29 g / Protein: 13 g / Fat: 8 gCharacteristicVegetarian, lactose-free, gluten-free, no added sugarMore recipesChoco TarteletChocolate SouffleCarrot BarsCappuccino Choco Muffins
