Protein Snickers Cake

For the chocolate fudge base

• 1/2 scoop (15g) Bulk Nutrients WPI/WPC Chocolate
• 1 Tbsp (15g) almond meal
• 1 tsp (10g) rice malt syrup
• 1 tsp (5ml) coconut oil melted
• 1 tsp cocoa powder
• 15g crunchy peanut butter

For the salted peanut caramel filling

• 1 scoop (30g) Bulk Nutrients WPI/WPC Salted Caramel or Chocolate
• 1/2c (60g) raw cashews*
• 3 Tbsp (43g) coconut oil melted
• 1/4 tsp vanilla essence
• 6 (75g) medjool dates
• 1 Tbsp (20ml) pure or no added sugar maple
• 1/2 tsp salt (good pinch)
• 1 and a half Tbsp. natural peanut butter

Optional Topping

• 45g dark organic chocolate melted

1. Step 1: Soak your cashews ready to use.
2. Step 2: Line a mini cake tin with baking paper.
3. Step 3: In a bowl combine your base ingredients and mix well. Note: heating for about 30 seconds can make this easier. If a bit dry add either 1 tsp water or milk at a time.
4. Step 4: Make your filling. Add your ingredients all together into a mini food processor and blend until well combined and smooth. This can take some time you may need to scrape the sides down once or twice.
5. Step 5: Pour filling over your base and pat on your bench top to level out, smooth with the back of a knife and into the fridge, minimum 2 hrs or best overnight.
6. Step 6: Remove from your tin by running a hot knife around the outside. Melt your chocolate and drizzle over and top with choice of nuts. Slice into 8 equal portions and enjoy!