Choc Mint Protein Sandwich

Posted by Nicole Frain on Dec 01, 2014 in #Recipes.

A next level protein dessert

If you’re a fan of ice cream and cookies you’re sure to love this clean treats recipe.

Combining chocolate and mint you’re set to enjoy a refreshing yet sweet treat.

This recipe makes one big ice cream sandwich so you can share with others (or simply enjoy it on your own!)



Ingredients

For the top and bottom

  • 30 grams dates – medjool or dried
  • ¼ tsp vanilla bean paste
  • 1 Tbsp (15g) cocoa
  • 5 Tbsp (50g) dessicated coconut
  • 1 Tbsp (35g) chocolate hazelnut spread – I used Mayvers but you can use any alternative nut spread
  • 2 Tbsp (40ml) coconut oil melted
  • 2 scoops Bulk Nutrients Choc Mint WPI/WPC (60g)
  • 1 tsp (2g) coconut sugar

For the filling

  • 80g cashews soaked
  • 2 Tbsp (40ml) coconut oil melted
  • 1 tsp vanilla bean paste
  • 1-2 tsp peppermint essence – i used 2
  • 1 tsp (2g) coconut sugar

Directions

  1. Get the cashews soaking the night before so they soften up!
  2. Line a small cake tin.
  3. Make the base first. Simply place all ingredients into a food processor and blitz until smooth. Divide the mix in half. It makes about 230g in total so roughly 115g top and bottom!
  4. Place the bottom in first then set aside while you make your filling.
  5. Melt coconut oil then place all filling ingredients in a blender and blitz until the mixture is creamy.
  6. Pour over your base and spread to the edges.
  7. So you don’t squash the filling, shape the top into a flat disc with your hands and lightly press it onto the filling.

And that’s it, you’re done!
Place in the fridge for 1-2hrs before cutting and  eating devouring.

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