This black bean mud cake is the fudgiest, most delicious indulgent tasting yet #guiltfree treat. Best enjoyed with a scoop of Fit-lato. 

Macro Mud Cake 

Ingredients

• 1 can of black beans juices and all
• 100g of apple puree ( https://spc.com.au/product/spc-apple-puree-4-x-120g/ )
• 120g of Egg whites 
• 80g Botanika Blends Cake Batter Protein ( https://botanikablends.com.au/ )
• 75g Fit-lato No-Sugar Blend
• 50g Cocoa powder 
• 5g Baking Soda
• 5g Baking Powder
• 50g Kirkland Dark Chocolate Chips 

Method

1. Blend all the wet ingredients 
2. Add them to the dry ingredients  
3. Put into a loaf tin 
4. Bake for 45 - 50 minutes (until you can pull a skewer out without batter sticking)

Macros 

CALORIES 111

FATS 4

CARBS 10

PROTEIN 10

This is the best #ketofriendly #macrofriendly fudge you will ever try. This recipe was developed from Ciao Gelato Nundah, the home of Fit-lato. There will be many more flavours to come however this is an amazing starting point. 

Fudge Recipe 

• 30g Polydextrose (you can swap it for inulin however the carbohydrate and calories will increase)
• 30g Fit No-Sugar Blend 
• 100mL Water 
• 60g Cocoa Butter ( you can swap this for coconut oil, I use Cacao Barry Brand https://www.cacao-barry.com/en-OC )
• 100g Crunchy Peanut Butter ( I use https://mayvers.com.au/ )
• 70g defatted peanut butter ( I imported some from the USA but I recommend https://botanikablends.com.au/ )
• 2g Maldon Sea Salt  https://www.maldonsalt.co.uk/ 

Method

1. Add the polydextrose water, fit no-sugar and cocoa butter to a saucepan and heat until all fit no-sugar is dissolved and cocoa butter is melted 
2. Add to the peanut butter, peanut flour and salt ( We use a Kenwood for this process). Mix until homogeneous
3. If impatient set in FREEZER, the fridge is to slow ;)

Macro-nutrient Calculation 

22g slabs 83 calories 

• 6g FAT
• 3g PROTEIN
• 2g CARBS