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