Choc Mint Protein Sandwich

For the top and bottom:

• 30 grams dates – medjool or dried
• 1/4 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

1. Step 1: Get the cashews soaking the night before so they soften up!
2. Step 2: Line a small cake tin.
3. Step 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. Step 4: Place the bottom in first then set aside while you make your filling.
5. Step 5: Melt coconut oil then place all filling ingredients in a blender and blitz until the mixture is creamy.
6. Step 6: Pour over your base and spread to the edges.
7. Step 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.