Ever since I discovered how to make this I’ve been addicted so I’m sharing my obsession with all of you. From one fat kid to another. Enjoy.
230 calories: 9g Fat, 23g Carbs, 18g Protein
1 medium sized sweet potato, baked, skin removed (~350 g)
1⁄2 cup Greek yogurt (113 g)
2 1⁄2 tablespoons coconut oil (35 g)
2 scoops chocolate protein powder (56 g)
1⁄4 cup cocoa powder (30 g)
Stevia to taste, if needed
Preheat oven to 350 degrees F. In a food processor or blender, blend sweet potato, Greek yogurt, and coconut oil until combined. Add protein powder and cocoa powder and blend until very smooth. Taste-test the batter and add stevia to taste.
Reserve 1⁄4 of the batter in a small bowl and put it in the refrigerator (this will be your chocolate ganache frosting)
Scoop the batter into greased ramekins or an 8×4 loaf pan. Bake for 15-20 minutes, or until firm in the center. Refrigerate for several hours before slicing, then frost with chocolate ganache frosting. Store in the refrigerator.
Fat Kid Tips:
Don’t stress if your sweet potato is slightly more or less than 350 g – I have had success using sweet potatoes that yielded anywhere from 300-400 g.
This cake is dense and rich. Use more coconut oil for an even richer, fudgier texture, or use less to lighten it up.
Add chocolate chips to the batter before baking for an extra treat (1 tbsp makes 90 calories)
After frosting with the chocolate ganache, add a layer of whipped vanilla cream or whipped chocolate frosting, nut butter of choice, and dark chocolate sauce.
The recipes call for Greek yogurt as an ingredient. I use Fage 0% plain yogurt.
You can substitute with dairy-free yogurt or full-fat canned coconut cream. I recommend using So Delicious brand Greek coconut yogurt. If you use a different dairy free yogurt that is not as thick as Greek yogurt, you may want to decrease the liquid and/or slightly increase the amount of flour in the recipe.
This article was written by Rae Dehal. Please send an email to email@example.com to get in touch.
Photo Credit: Pinterest