Caramel Latte Protein Cake

For the base:

• 1 cup raw almonds
• 20 dried dates
• 2 tablespoon coconut oil – melted
• 2 tablespoon honey
• 1/4 cup shredded coconut

For the chocolate layer:

• 3 rows dark organic chocolate
• 1 tablespoon coconut oil

For the caramel latte layer:

• 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
• 340g raw cashew nuts – soaked and drained
• 1/4 cup no added sugar maple syrup
• 1/4 cup coconut oil – melted
• 2 teaspoons instant coffee – dissolved in 1 tablespoon boiling water
• 1 can coconut cream – thick component
• 1 teaspoon vanilla essence

For the base:

1. Line a full sized spring foam pan with baking paper.
2. In a processor blend all base ingredients until combined but still chunky. Press into cake tin and set aside.

For the chocolate layer:

1. Melt coconut oil and chocolate together and pour over base. Allow to set in the fridge.

For the caramel topping:

1. Place everything into a processor and blend until well combined. This may take a while. Once done pour over the chocolate layer.
2. Allow to set in the fridge overnight or for a minimum of two hours. Remove from cake tin by running a sharp and hot knife around the outside.
3. Decorate with cacao nibs, coconut and chocolate.
4. Store leftovers in the fridge.