Cause 2 types of chocolate are always better than one

IMG_20151119_174714342_HDRI planned on making some snickerdoodle cake bars last night but as I got half way into making them I realized I didn’t have all the ingredients I needed. SHIT! So I ended up whipping these Chocolate Cake bars with White Chocolate Chips instead. They arnt bad, but I still need to put some work into them.

 

I figured I would share with you guys and let you give them a shot!

What you will need.

1 can white beans ( I used cannelloni beans)

2 scoops Chocolate Protein powder

10g Coco Powder

92g Egg Whites

90g Pumpkin Puree

32g Chocolate Almond Butter

30g Oat Flour(ground up oats)

1tsp baking powder

1/8 tsp baking soda

21g White Chocolate Chips .

Preheat oven to 350.

First Rinse and drain your beans. Next you are going to want to grind them up into a soft paste or flour consistency.

Once that is done mix in you coco powder, protein, baking soda and powder, and oat flour. Mix until combined.

Then add in pumpkin, egg whites, and almond butter.

Mix everything till combined.

Once mixed, then add in 14g of your chips and mix once again.

Grab a 9×9 baking dish and spray it down. Pour batter into the dish then place the remaining 7g of chips into the batter scattered over the top.

 

Place in oven for roughly 15-20min. Varies per oven, and proteins.

Use a toothpick test to check doneness.

Once baked, pop out and place on a cooling rack to rest. Once cooled, cut into 9 pieces and devour.

 

Macros per 1 piece: 121 cals / 2.7 fat / 14.8 carb / 11.3 protein with 3.8g of fiber.

There you have it! All done! I hope you enjoy, and if you give them a shot let me know! I love to hear the feedback! Tag me on Instagram as well! d_chron !

 

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