Choc Peanut Butter Ripple Protein Cake

For the base

• 1/2 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

1. Step 1: Place all base ingredients in a mini food processor and combine well.
2. Step 2: Press into a lined mini cake or loaf tin. Set aside.
3. Step 3: 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.
4. Step 4: To make the topping, melt chocolate (with a touch of coconut oil if not runny enough) and pour over the filling.
5. Step 5: Use the back of a spoon to roughly stir and mix peanut butter and chocolate topping to create a ‘rippled’ look.
6. Step 6: Place in the freezer for 30 minutes to set or in the fridge overnight.
7. Step 7: Slice using a hot sharp knife and enjoy!