Raspberry Swirl Sponge & Chocolate Wheyhey Hearts
Good morning Wheyhey Family and Happy Valentine’s Day to you all!
We have a recipe filled with chocolate, raspberries and cake! The ideal recipe for lovebirds or those that want a dessert that loves you back! It’s a protein-packed, healthy and indulgent treat. This fruity sponge served with frozen chocolate hearts, tastes even better than it looks – and it looks pretty impressive too.
Ingredients (makes 12 squares):
For the raspberry sponge:
1 cup coconut flour
½ cup Vanilla whey protein powder
½ cup ground almonds
½ cup natural sweetener (xylitol)
1 tbsp baking powder
1 tsp vanilla
½ can unsweetened cooked apples
¼ cup natural yogurt
150g fresh raspberries (make sure they’re firm)
2 tbsp no added/reduced sugar raspberry spread
For the chocolate protein hearts (makes 2-4):
2 small tubs of Chocolate Whey protein ice cream
1 tbsp coconut oil
- First prepare your chocolate hearts: You will need small heart shaped silicone molds. Take your Wheyhey tubs out the freezer and leave until soft. Transfer to a dish. Meanwhile heat the coconut oil so it has melted, mix into the ice cream then pour into your silicone shapes. Return to the freezer for at least 4 hours.
- Preheat the oven to 190 degrees C and grease and line a tray-bake tin.
- For the sponge, put the dry ingredients into a large bowl. In a blender whizz up the eggs, yogurt, vanilla extract and cooked apples until smooth. Pour this into the bowl and mix gently until you have a smooth batter-like consistency. (You may need to add a little milk). Gently fold in the raspberries being careful to not overmix.
- Pour into the prepared tin and spread out evenly. Dot around the fruit spread and swirl in with a teaspoon to create a swirl effect. Bake in the oven for about 25-30 minutes until risen, golden and a skewer comes out clean. Remove from the oven and leave to cool for 10 minutes. Cut into 12 then keep in the tin for the sponge to cool completely. (The sponge squares will keep in an air-tight container for up to 2 days.)
When you’re ready to serve, stack two squares of the sponge on top of each other, then top with a chocolate heart from the freezer.
Be warned they’re delicious and you’ll be going back for seconds!