This jar protein dessert is an ideal choice for when you're craving something sweet but also want to watch the ingredients and nutrients in what you eat. The combination of curd cheese, yoghurt and protein means it's full of protein, keeping you fuller for longer and supporting muscle regeneration. It's a great snack or a sweet treat after a training session.
Gluten‑free sponge from buckwheat flavour brings complex carbs and fibre, whilst high‑quality ghee and cocoa beans bring fats. It's easy to make this dessert ahead and keep it in your fridge for later – practical, nutritionally‑balanced and still feels like a treat. 🍫
Nutrition (1 serving)
- 353 kcal
- 27 g carbohydrates
- 14 g fats
- 30 g protein
Per 6 portions
- 100 g buckwheat flour
- 20 g cocoa powder
- 2 tbsp cane sugar
- 30 g chocolate protein
- 1 tsp baking powder
- 15 g ghee
- 15 g dark chocolate
- 120 ml milk
- 2 eggs
- 15 g cacao nibs
- 500 g curd cheese
- 900 g plain yoghurt
- 2 tbsp maple syrup
Instructions
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Preheat the oven to 175 °C.
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In a bowl, mix all the dry ingredients for the sponge (flour, cocoa, sugar, baking powder, and chocolate protein). Melt the dark chocolate in a microwave together with the ghee, and add it to the dry ingredients, alongside milk and eggs.
Whisk it into a smooth batter, pour that into a baking tin lined with baking paper and bake for 15 minutes.
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For the cream, mix all the listed ingredients (yoghurt, syrup, curd cheese, and cocoa beans), and leave it to cool in a fridge.
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Crumble the cooled sponge and prepare 6 jars.
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Start to layer. 3 tablespoons of sponge, 3 tablespoons of cream. Repeat, and finish with a portion of the sponge.
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Stay strong whilst leaving the dessert to rest in the fridge overnight.
Enjoy when ready!
