Chocolate & Coconut Protein Cake Squares

Just as I predicted, these cake squares came out a huge success! I mean, how could they not?! Filled with Rawmio chocolate crunch spread, mashed banana, pumpkin puree, chocolate protein powder, coconut palm sugar (can we please take a moment and comment on how wonderful this stuff smells??) and many other healthy ingredients, this treat is sure to satisfy every one of your sweet tooth cravings!

Moist and flavorful, these cake squares are a perfect healthy dessert or snack option.

Ingredients (makes about 12 cake squares):

• 1/2 cup oat flour
• 2 tbsp whole wheat flour
• 1 scoop chocolate protein powder
• 1/4 cup coconut palm sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup pumpkin puree
• 1 large banana, mashed
• 1 tbsp coconut oil
• 1/4 cup unsweetened vanilla almond milk
• 1 tbsp Almond Crunch Rawmio spread
• 1 Cocoa Coconut Squarebar, chopped into 12 cubes

Directions:

1. Preheat oven to 350F.
2. Combine flour, protein powder, coconut sugar, baking soda, and baking powder in a medium-large bowl. Whisk until ingredients are evenly distributed.
3. Mash banana in a separate small dish.
4. Add pumpkin puree, mashed banana, coconut oil, almond milk, and Rawmio spread to bowl with dry ingredients. Mix until batter is smooth and all ingredients are moistened (no unmixed flour hidden within batter). 
5. Lightly coat a glass oven-safe dish with cooking spray. Transfer batter into dish and smooth with a spoon to spread it evenly across the surface. 
6. Cut the Squarebar into 12 cubes. Place each of the cubes as equal a distance apart on top of the batter as you can. (Each cube should be at the center of each cake square.)
7. Bake in the oven for 15-25 minutes, or until top of cake is firm and no unbaked batter is removed from the center when poked with a knife. 
8. Let cool for about 15 minutes before serving, or set in the fridge to enjoy later!