Ever get a craving for a chocolate marshmallow teacake?
Now you can make the pink protein version at home!
This amazing recipe utilises Nutristrength natural Beet Powder so not only will you get a great, vibrant pink colour but you’ll also get a load of key nutrients. Beetroot is a great source of:
Folate, which contributes to normal amino acid synthesis
Manganese, which contributes to normal energy-yielding metabolism
Potassium, which contributes to normal muscle function, all of which can support your workout or training
It’s also a great source of iron, which contributes to a reduction of tiredness and fatigue as well as normal oxygen transport in the body, which is why many people use it as a pre-workout supplement.
This recipe not only uses Beet Powder, but our Whey Protein Isolate Mixed Strawberry, flavoured with real strawberry powder, making it perfectly sweet without the artificial aftertaste. You might think that the beet taste is overpowering and wouldn’t work in a cake but Beet Powder is a great, natural way of getting more of the vegetable in your diet but avoiding the harsh taste as you can blend it easily with other ingredients.
So, give this tasty Marshmallow Fluff recipe a go. Either make the full teacake style recipe or just make the Protein Fluff filling to spread on toast or top hot chocolate as a tasty marshmallow alternative.
Cooking time: 1 hour 15 minutes (including freezing time)
Number of servings: 24 cakes
Nutrition Value 1 serving (1 piece)
Protein Fluff Ingredients
For the marshmallow fluff
1/2 scoop Whey Protein Strawberry
10g beet powder
1 can coconut milk, chilled
2 cup raspberries
1 tbsp butter
S coconut oil
1tbsp natural sweetener
1/3 cup almond milk
1 tsp xanthan gum, optional
For the crust
1 cup almond meal
1/2 cup flax meal
1tsp natural sweetener
1 tsp psyllium husk
1/4 cup water
1 dark chocolate, 99% sugar free
Protein Fluff Method
- Preheat the oven to 170°C.
- Mix all the dry crust ingredients in a bowl. Add water and stir everything together to form a smooth ball. Set aside about 10 minutes.
- Whisk chilled coconut cream into a whipped cream/marshmallow fluff texture. (Scoop out the coconut cream from the can into a bowl, being careful not mix with the water on the bottom)
- Add beet powder, protein powder, almond milk, xanthan gum, raspberries, coconut oil and natural sweetener then, using a hand blender, blend until smooth. Place it in the fridge.
- Roll out the dough about 3mm in thick. Use a round cutter to cut out the bases. (I got 24 pieces)
- Bake the biscuits for 20 minutes. Remove the biscuits from the oven and cool on a wire rack.
- Spoon the beet mixture into a piping bag. Pipe the mallow fluff on the biscuit layers, smooth the top with a knife and place them in the freezer for 10 minutes.
- Meanwhile, melt dark chocolate in a bowl set over a simmering pan of water. (make sure the bottom of the bowl does not touch the water)
- Dip the dome cakes in the melted chocolate, covering them completely. Place the chocolate-coated biscuits onto parchment paper.
- Leave the cakes to set in the freezer for about 20 minutes. Store in the fridge! Enjoy!
How amazing do these Beet Mallow Cakes taste?! We’d love to see the photos of your creations, be sure to share them with us when you #ExploreSomethingNew