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. Mash the raspberries well.
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. Cover goji berries with water (about 1-2 Tbsp) and let sit for approximately 20 minutes to absorb.
2. Combine everything in a food processor (including the water off the berries).
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. Melt chocolate and nut spread in the microwave
2. Stir in protein powder.

To assemble:

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