- 2 corn cakes
- 1 tbsp chocolate protein powder
- 1 tbsp natural yogurt or dairy free alternative
- dash of water
- handful dried cranberries
- green garnish
- Begin by making the chocolate spread. Mix 1 tbsp chocolate protein with just enough water to make a thick spread. Spread this evenly across the corn cakes.
- Take a little yogurt and place at the top of the cake to form the pudding icing.
- Top with dried cranberries and finish off with some green garnish for the leaves.