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Peanut Butter And Jelly Protein Cake

Peanut Butter and Jelly Protein Cake recipe from Bulk Nutrients

Makes: 8Calories: 156Difficulty Level: ModeratePreparation time: 50 minutesCook time: 0 minutesTotal time: 50 minutes

Ingredients

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

Instructions

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!
Nicole is a professional international racing cyclist

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!

More about Nicole Frain

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