Peanut Butter And Jelly Protein Cake

For the raspberry chia jelly:

• 30g fresh raspberries
• 1/2 tablespoon water
• 1 tablespoon honey
• 1/4 teaspoon vanilla essence
• 2 tablespoons chia seeds

For the peanut butter base:

• 1 and a half scoops (45g) Bulk Nutrients WPI or WPC in Vanilla
• 10g dried goji berries – approximately 70
• 1 teaspoon vanilla essence
• Pinch of cinnamon to taste
• 1 tablespoon no added sugar or pure maple
• 2 tablespoons (50g) crunchy natural peanut butter
• 2 tablespoons (20g) peanut flour
• 1 tablespoon (10g) quick oats
• 2 tablespoons (30g) LSA meal

For the chocolate topping:

• 1 tablespoon (10g) Bulk Nutrients WPI or WPC in Chocolate
• 45g dark organic chocolate
• 2 teaspoons (10ml) nut spread – we used almond spread

To make the raspberry chia jelly:

1. Step 1: Mash the raspberries well.
2. Step 2: Combine all ingredients and set aside for a minimum of 20 minutes. This allows the chia seeds to thicken.

To make the peanut butter base:

1. Step 1: Cover goji berries with water (about 1-2 Tbsp) and let sit for approximately 20 minutes to absorb.
2. Step 2: Combine everything in a food processor (including the water off the berries).
3. Step 3: If too sticky, add additional thickeners such as coconut flour, desiccated coconut, almond meal, more oats or more LSA.

To make the chocolate topping:

1. Step 1: Melt chocolate and nut spread in the microwave
2. Step 2: Stir in protein powder.

To assemble:

1. Step 1: Line a mini cake tin with baking paper
2. Step 2: Press the peanut butter base into the cake tin.
3. Step 3: Spread raspberry chia jelly over the top.
4. Step 4: Finally pour the chocolate topping over the raspberry chia jelly.
5. Step 5: Place in the fridge to set.
6. Step 6: When set, slice with a hot, wet knife to break through the chocolate. Enjoy!