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. 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.