Thin Mint Shamrock Cake
St. Patrick’s Day is this week so, we’re keeping things chocolatey and minty fresh over here with this Macro Minded Shamrock Thin Mint Cake. Dairy free, refined sugar free and a chocolate mint lovers dream! The texture just won’t quit and neither do those macros.
Ingredients:
235 grams Black beans drained and rinsed very well.
150 grams egg whites
3 grams sea salt
stevia to taste
10 grams cocoa powder
50 grams Thin Mint spread
60 grams Active Stacks chocolate protein powder (use code COCOABAR for 10% off)
2 tsp baking powder
70 ml unsweetened almond milk
1 tsp Vanilla extract
5 grams psyllium husk powder
14 grams coconut flour
60 grams Erythritol (*optional-if preferred use extra stevia or sweetener of choice)
1/2 tsp peppermint extract (*optional)
Blend all ingredients in your high speed blender or food processor. Pour into a parchment paper lined or greased 8x 8 baking dish. Bake for 35-38 minutes at 350. Top with ice cream, sugar free pudding (I used Simply Delish here), Greek yogurt…you do you! A drizzle of favorite Cocoa Bar chocolate Thin Mint spread as a finale is always a great idea, too. Enjoy!
Makes one cake 612 grams-4 slices) 153 per slice)
Macros: 215 Calories/6f/22c/18p
(*If tracking erythritol carbs, add an additional 15 carbs per slice.)
Saved in MFP: Macro Minded Monique- Thin Mint Shamrock Shake