The dessert that'll have everyone raving for days!
Our Choc Peanut Butter Ripple Cake melds chocolate and peanut butter for a luscious and rich cake at just under 160 calories a serve.
The best bit? It's easy to make, so no slaving over a hot stove all day. Just whip it up the day before and allow to set overnight and you're ready to go.
Perfect for dinner parties or those times when you're asked to bring a plate!
For the base
- ½ scoop (15g) Bulk Nutrients WPI, WPC or Protein Matrix + in Chocolate
- 1 tablespoon (15g) hazelnut meal
- 3 whole medjool dates (40g)
- 1 tablespoon almond meal (15g)
- 1 teaspoon cacao (2g)
- 1 teaspoon agave (5ml)
- 1 teaspoon water
For the filling
- 75g crunchy peanut butter
- 1 scoop (30g) Bulk Nutrients WPI, WPC or Protein Matrix + in Vanilla
- 2 teaspoons pure or flavoured maple
- 10g cacao butter
- 1 teaspoon vanilla essence
For the topping
- 30g organic dark chocolate – melted
- Place all base ingredients in a mini food processor and combine well.
- Press into a lined mini cake or loaf tin. Set aside.
- To make the filling, melt cacao butter, maple syrup and peanut butter together. Stir in protein powder and vanilla essence and pour over the base. Set aside.
- To make the topping, melt chocolate (with a touch of coconut oil if not runny enough) and pour over the filling.
- Use the back of a spoon to roughly stir and mix peanut butter and chocolate topping to create a ‘rippled’ look.
- Place in the freezer for 30 minutes to set or in the fridge overnight.
- Slice using a hot sharp knife and enjoy!