Hayl's Kitchen

1 Preheat oven to 350°F and grease 8x8” brownie/cake pan.
2 In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
3 In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
4 Add dry mix to wet, and whisk until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
5 Pour batter into pan immediately .Don’t let the batter sit out.
6 Bake for 23-25 minutes.Toothpick inserted into the center should come out dry.
7 Remove from oven and let cool completely.
Frosting & Shape:
1 In a large bowl, combine all the ingredients - Greek yogurt, chocolate protein powder, cocoa powder and water/milk.Whisk or stir with a spoon until uniform.
2 Crumble cake using hands in a large bowl.
3 Add frosting and mix well.
4 Spoon about 2 Tbsp mix at a time and place on plate.
5 Use slightly wet hands to roll mixture into balls.
Chocolate Coating:
1 Place the chocolate chips and coconut oil in a large microwave safe bowl and microwave at 15 second intervals, stirring - for about 60 seconds until completely melted.
2 Pierce cake balls with lollipop stick or skewer, then dip in melted chocolate and move around to coat.
3 Place upright into a cardboard box (small holes pierced) or styrofoam block, decorate with sprinkles, and let rest to harden.