If you were fortunate enough to attend the Mr. Olympia Expo this past September in Las Vegas, we know you had to have come by to visit the Magnum booth!!
As always, we had a blast and met so many amazing people. Check out some photos below from the weekend, as well as Magnum Pro Athlete Michelle MacDonald‘s delicious and guilt-free Hattie Quattro Lava Cakes!
Hattie Lava Cakes
- 90g drained rinsed black beans
- 40g soft butter
- 18g Quattro Chocolate Peanut Butter Addiction
- 39g egg whites
- 20g Pancake Mix
- 40g Walden Farms Carmel Syrup
- 40g pure cocoa powder
- 30g Xylitol
- 1 tsp Baking Powder
- 6 drops stevia
- 24g Hershey’s Chipits
Preheat the oven to 350F. Blend everything but the Chipits in a Ninja Blender for about a minute or until smooth. Spoon evenly into 6 Silpat muffin molds and place 4g of Chipits on each cake. Cook for 10-12 minutes or until still soft in the centre. Let cool for 2 minutes on a wire rack before removing from the molds. The softer they are, the better they taste!
Macros per cake: