Choc Mint Raw Protein Cake

For the base:

• 60g (10) dried dates (soaked)*
• 1/2 Tbsp (5g) coconut oil melted
• 1/2 Tbsp (10g) honey or rice malt syrup
• 2 Tbsp (16g) Cocoa
• 1 scoop (30g) choc or choc mint Bulk Nutrients WPI/WPC **
• 1 Tbsp (10g) shredded coconut

For the filling:

• 140g raw cashews – soaked*
• 70g coconut oil melted
• 1 tsp vanilla essence
• 1 scoop (30g) Bulk Nutrients vanilla WPI/WPC**
• 1 tsp (capful) peppermint essence

For the topping:

• 8 squares dark organic chocolate
• 2 tsp coconut oil melted
• 1/2 scoop (15g) Bulk Nutrients Chocolate WPI/WPC**

1. Step 1: Grease and line 2 ramekins, I used two large cookie cutters (10 cm high) and place baking paper on your board for the base to sit on. (You can use mini springform cake tins).
2. Step 2: To make your base combine all ingredients into a mini food processor and blend until well combined. Divide evenly between the two tins and press down. Set aside.
3. Step 3: To make your filling, place all ingredients into your mini food processor and blend until well combined. This may take a while and should become smooth. Pour over your base mix evenly between the two. Place in the fridge until ready to use.
4. Step 4: Make your topping, melt your chocolate or coconut oil or both together. Add your protein or dark chocolate and mix until well combined. This should be runny, if it’s not add another 1-2 tsp melted coconut oil. Pour evenly over your two fillings. Place in the fridge to set, best overnight.
5. Step 5: Remove from the fridge when ready to enjoy. To remove from ramekins run a hot, sharp knife carefully around the outside, they should pop out and remove baking paper. Place onto your plate.
6. Step 6: For a more striking look we coloured some homemade coconut chocolate with green colouring. Combine 1 Tbsp cacao butter with ½ Tbsp coconut milk powder, ¼ tsp vanilla and coconut sugar plus as much colouring to get the green you want.