DESSERT TRICK WITH CHOCOLATE CAKE AND QUESTIONED MACADAMIA. What do you get when you cross a Quest White Chocolate Macadamia Cookie With a chocolate cake so delicious it’s practically wearing a tuxedo? You get a recipe for a dessert so decadent it should be on a silver platter in a formal ballroom on a megayacht paid for by a trust fund that finances other trust funds. But don’t worry. He won’t judge you for eating it in sweatpants.
Check out the full recipe below:
NUTRITIONAL INFORMATION
MACADAMIA AND WHITE CHOCOLATE CAKE
Performances: 12 servings | Serving size: 1 slice
Calories: 180 | Protein: 6g | Fat: 14g | Net Carbs: 4g
Total Carbohydrates: 14g | Sugar: 2g
Ingredients
MACADAMIA AND WHITE CHOCOLATE CAKE
Crust:
Stuffed:
- 1 can coconut milk, canned
- 1 tablespoon gelatin
- 1 tablespoon Quest Chocolate Shake Protein Powder
- 1 cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
- A pinch of sea salt
- 2 tablespoons chopped macadamia nuts, for topping
- 2 tablespoons toasted coconut, to cover
Method
- Preheat the oven to 350 F and prepare a 9-inch cake pan with nonstick spray. Break the cookies into small pieces and place them on a baking sheet lined with parchment paper. Bake for 4-6 minutes and brown. Let cool.
- Place the cooled cookies in a high-speed blender and blend until fine crumbs form.
- Transfer to a bowl and add the melted butter and use a fork to combine. Press the mixture into the bottom and sides of the cake pan. Bake the pie crust for 5-7 minutes and brown it. Let cool.
- Meanwhile, in a small saucepan, whisk together the coconut cream and gelatin. Turn on medium-high heat and bring to a boil. Once it boils, remove from heat and add the protein powder.
- Place the chocolate chips in a heatproof bowl and pour the boiling mixture over the chocolate.
- Let sit for 5 minutes before stirring gently. Add vanilla and salt. Pour the chocolate into the base and chill for 2 hours.
- Top with crushed macadamia nuts and toasted coconut. Cut into 12 equal pieces and serve.
