Sweet chocolate cake with soury twist of raspberries.
- 3/4 cup cooked millet
- 1/2 banana, mashed
- 1 tsp cocoa powder
- 1 tsp coconut oil
- 1 tbsp chocolate protein powder (optional)
- few chopped nuts
- 1/3 cup plant milk
Preheat the oven to 180C degrees. Combine all ingredients together. Lightly grease the pan with oil and transfer the mixture. Bake for 20-25 minutes.
Serve immediately with chocolate tahini sauce and fresh raspberries.