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Chocolate Éclair Cake – No-Bake Protein Dessert

A healthier take on classic éclair cake! Creamy protein-rich vanilla filling sits on top of a soft oat and almond flour layer, finished with a silky chocolate topping No bake, made without processed biscuits or pudding mix, and packed with wholesome ingredients. 🍫🤍
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate eclair cake no bake protein dessert, chocolate eclair cake recipe healthy no bake, chocolate eclair protein cake recipe no bake, no bake chocolate eclair protein cake
Servings 10

Ingredients

Cake Layer

  • 1 cup almond flour
  • 3/4 cup oat flour (oats blended to a flour)
  • 1/2 cup vanilla protein powder
  • 1/4 cup maple syrup or honey
  • 1/4 cup almond butter or cashew butter
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk of choice
  • Pinch of sea salt

Creamy Protein Filling

  • 1 1/2 cups thick Greek yogurt
  • 1/2 cup vanilla protein powder
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter or cashew butter
  • 2-4 tablespoons milk, as needed

Chocolate Topping

  • 3/4 cup dark chocolate chips or chopped dark chocolate
  • 1 tablespoon coconut oil

Instructions

  • Line a loaf pan or small square baking pan with baking paper.
    Combine the almond flour, oat flour, protein powder, maple syrup, nut butter, vanilla, and sea salt.
    Add milk gradually, mixing until you have a soft, pressable dough.
    Press the mixture evenly into the bottom of the prepared pan. 

Creamy Protein Filling

  • Mix the Greek yogurt, protein powder, maple syrup, vanilla, and nut butter until smooth and creamy. Add a little milk if necessary to achieve a thick but spreadable consistency.
    Spread the filling evenly over the cake layer. 

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, pour the chocolate over the top and spread evenly.
    Refrigerate for 3–4 hours, preferably overnight, until completely set.
    Slice into 10-12 (more or less) with a sharp knife and serve chilled.
    Store covered in the refrigerator for up to 5 days. For a firmer, more ice-cream-like texture, you can freeze individual portions for up to 1 month and allow them to soften slightly before serving.
    Blended Bites Tips💡
    For the best texture: Use thick Greek yogurt rather than a thin yogurt. If your yogurt contains a lot of liquid, strain it first.
    For extra chocolate flavor: Add 1 tablespoon of cocoa powder to the cake layer.
    For a peanut butter version: Substitute peanut butter for the almond or cashew butter.
    For extra crunch: Sprinkle chopped almonds or cacao nibs over the chocolate topping before refrigerating. 
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