For the base
- 3 (40g) medjool dates
- 20g pecans
- 1 tsp (5ml) agave nectar
- ½ scoop (15g) Bulk Nutrients Chocolate WPI*
For the Filling
- 60g cashews soaked overnight
- 2 Tbsp (40ml) coconut oil melted
- 2 Tbsp (40ml) coconut cream **
- 1 tsp (5ml) vanilla essence
- 2 tsp (10ml) no added sugar maple or pure maple syrup
- ½ banana (60g)
- Pinch salt
- Pinch of cinnamon
- 1 scoop (30g) Bulk Nutrients Banana Maple WPC
- Blend dates and pecans together, then add agave and protein powder. Press into a lined mini cake tin. Set aside.
- Place cashews and coconut oil in a food processor. Blend until smooth.
- Add all other ingredients except the protein powder and blend until smooth.
- Lastly add protein powder and blend once more
- Pour over base.
- Place in the fridge to set for a minimum of one hour.
- Run a knife along the outside before removing from the cake tin.