I have already written about the great shoulders workshop with Oliver Juul Tholsted (Shoulders Workshop) in my blog. I have also mentioned the main points he gave during the mentioned event. What is more, I quickly mentioned the delicious protein cakes his wife, another great athlete, Natalie Juul Tholsted, has made for the participators that day. Since I was one of them, I had a possibility to try those delicious and healthy protein packed desserts too.

I must say a giant ‘Thank You’ to her! She has not only baked these amazing treats, but also shared the recipe with us. I loved the taste and texture of those, so I decided to make some for myself too. My version of this cake was also successful! To be honest, I could not get my fingers off it!

Sharing is caring.. If Natalie shared the recipe with me, I cannot stop myself from sharing a modified version of it with you either!

Ingredients:

Makes 1 big cake

1 can of low fat coconut milk

1 tsp baking powder

1 serving of liquid stevia

1 big rape banana, mashed

5-6 scoops of Chocolate protein powder

500g oats

1,5 chosen protein bar (I used Quest Bar: Vanilla Almond Crunch taste)

Handful of almonds

Directions:

1. Preheat oven to 160 degrees.
2. Place the oats into the bowl of your food processor. Pulse the oats until they are ground into flour.
3. Blend all the ingredients together, except for the chosen protein bar.
4. Chop the bar into small pieces and add to the batter.
5. Pour the batter into the prepared baking pan and bake for 35-45 minutes. Let cool on a wire rack.

   

   
   

Nutrition facts:

The cake I made was pretty big, however I did not cut it into the pieces – was too delicious! We were cutting it into different slices and enjoying, so I will provide you with nutritional facts of the whole Chocolate and Protein Bar cake.