Chocolate baked millet

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.


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