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May 09, 2024 0 min read
Rated 3.3 stars by 16 users
Protein Dessert
1
5 minutes
1 minute
258
This recipe is simple to make and a great winter warmer for those cool nights. Made using VPA’s Choc Peanut Butter WPI, it’s low in fat, high in protein, and combines the delicious taste of chocolate with a creamy peanut butter filling.
Sarah Ham
20g self-raising flour
5g cocoa
15g castor sugar
15g (half a scoop) VPA Choc Peanut Butter WPI
60ml milk of choice
1 teaspoon smooth peanut butter for the filling
Whisk the batter ingredients together until smooth.
Pour into a small well-greased ramekin. Dollop the peanut butter on top (it will sink down into the middle of the cake).
Cook in the microwave for 40 seconds.
Flip onto a plate and dust with cocoa or icing sugar. Enjoy warm!
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![[Batch-tested] Collagen Pro® - Protein Powder](http://www.vpa.com.au/cdn/shop/files/vpa-australia-collagen-powder_1600x.webp?v=1770851517)
![[Batch-tested] Collagen Pro® - Protein Powder](http://www.vpa.com.au/cdn/shop/files/vpa-australia-collagen-powder_2000x.webp?v=1770851517)
