2 tablespoons instant coffee dissolved in 2 tablespoons boiling water
150ml oat milk
For the creamy topping:
250g soft cheese or Quark
3 tablespoons Natvia Synbiotic natural sweetener
2 scoops vanilla protein powder
Dash of vanilla extract
Cocoa powder, to dust
Method
Blend the oats, banana, protein powder, chickpeas, sweetener, cinnamon, coffee and oat milk until a thick batter forms. Spoon into a greased ovenproof dish and spread out evenly.
Bake at 180C for 20 minutes until golden and firm then leave to cool.
Meanwhile beat together the Quark/soft cheese, sweetener, protein powder and vanilla until thick and smooth.
Once the base has cooled, spread over the topping to cover. Dust over a generous layer of cocoa powder, then chill in the fridge for at least an hour. Then serve out!
