Vegan Acai Berry Cake

For the base:

• 1 scoop (30g) Bulk Nutrients Earth Protein in Chocolate
• 65g almond meal
• 1 teaspoon vanilla essence
• 60g rice malt syrup
• 50g oats
• 10g seeds
• 15g cocoa powder
• 50g raw cashews
• 75ml milk of choice - we used almond milk

For the topping:

• 1 scoop (30g) Bulk Nutrients Earth Protein in Vanilla
• 200g frozen acai puree
• 200g raw cashews - soaked in water to soften
• 300mls coconut cream
• 40g coconut oil - melted
• 2 teaspoons gelatin or vegan alternative - dissolved in 20ml boiling water
• 50g rice malt syrup
• 1 teaspoon vanilla essence

1. Line a cake tin with baking paper.

To make the base:

1. Place cashews and oats in a blender and pulse.
2. Add all other ingredients and stir by hand.
3. Press into the base of the cake tin.

To make the topping:

1. Place all topping ingredients in a processor and blend until smooth.
2. Pour over the base.
3. Place in fridge. Best left to set overnight.