Sweet potato No Bake Dog Cake Recipe

Start by combining rolled oats, whole wheat flour, and cinnamon in a large mixing bowl and mix thoroughly until everything is evenly combined.
In a separate bowl, mix applesauce, sweet potato puree, and peanut butter. Mix well until all ingredients are combined. Add the rest of the wet ingredients, the honey, and the vanilla extract. Continue mixing. Adjust the quantities as necessary to achieve the desired consistency and sweetness.
Slowly add the wet ingredients to the dry ingredients, mixing carefully until a dough forms, the dough has to have a firm consistency and not be too wet. Toss in cooked chicken (optional), making sure they are well distributed throughout the dough for this delicious no-bake dog cake.
Grease a loaf pan or cake pan. I used an 8-inch cake pan. You can use non-stick spray, butter, oil, or whatever you have on hand, the key is not to overdo it, small amounts will be enough. Press the dough into the greased pan, taking care to flatten the surface as much as possible. Refrigerate the loaf pan for at least 1 hour to allow the dough to firm up.
Remove the dough from the refrigerator once it has been set, cut the refrigerated dough into 4 circles with the help of a knife.
I filled the cake with peanut butter filling, and for the decoration I used carob icing for the glazing and Greek yogurt frosting for the final touch.

First, Let the cottage cheese reach room temperature and then mix it with the peanut butter. Blend the mix until smooth and creamy and set aside

In a small bowl, add the coconut oil, honey, and carob powder.Mix until all ingredients are combined and set aside.

You’ll need a small bowl, then add the yogurt and the cornstarch. Whisk until the mixture is smooth. You can add more cornstarch until you reach the desired consistency for piping.

Instructions