Ingredients
- 3 rice cakes
- 20 grams (1/4 cup) protein powder (whey or vegan)
- 1/2 tbsp cocoa powder
- 1/2 to 1 tbsp sweetener of choice (to taste)
- 60 to 80 ml (1/4 to 1/3 cup) milk of choice (see notes*)
Topping
- 2 tsp cocoa powder
- sweetener of choice (to taste, ca. 1 tsp)
- milk of choice (to consistency, ca. 2 to 3 tbsp)
Instructions
In a bowl crush rice cakes and combine with protein powder, cocoa powder, sweetener of choice and milk of choice. Transfer to a bowl or glass container.
Transfer to a bowl or glass container.
Topping
For the topping, in a bowl stir together cocoa powder with sweetener of choice (to taste) and milk to consistency (around 2 to 3 tbsp, you should get a smooth cream, not too liquid). Spread over the rice cake mixture.
Refrigerate overnight or for at least 2 hours.
Notes
- Based on the protein powder (or oat flour if not using protein powder) you are using, the quantity of milk will change. Start with 60 ml (1/4 cup) milk and if you realize it is too thick add more milk.