1serving (25 grams) Two Islands peanut butter protein
1 cup rolled oats
1 cup sliced almonds
1 cup coconut threads
1 cup sunflower seeds
1/4 cup cacao nibs/powder
1 cup dates
3 cups cashews
1 serving (25 grams) Two Islands peanut butter protein
1 teaspoon vanilla extract
1 1/4 cup unsweetened almond milk
1/2 cup pure maple syrup
3 tablespoons melted coconut oil
Juice of 1 lemon
1 cup berries
12 squares of chocolate
1. Soak 3 cups raw unsalted cashew nuts for 4 hours at room temperature or overnight in the refrigerator.
2. Soak 1 cup pitted dates for 1/2 hour.
3. Blend oats, coconut, sliced almonds, sunflower seeds, cacao, protein and drained softened dates.
4. Firmly press approx 1 tablespoon of base mixture into 18 silicone cupcake moulds. I highly recommend silicone as they easily pop out. If you don’t have silicone cupcake holders you could use a cake tin with a removable base and make it into a cake instead.
5. Place in the freezer while you make the filling.
6. Once the cashews have soaked for approximately 4 hours / overnight, use a high speed blender to mix the drained softened cashew nuts, protein, vanilla extract, almond milk, maple syrup, melted coconut oil and lemon juice. Blend til smooth. You may need a dash of milk to help it blend.
7. Taste and add more maple syrup if you like it a touch sweeter.
8. Spoon filling mixture evenly on the cake bases.
9. Top each one with a few berries and return to the freezer. Cover each tray with baking paper and leave ideally overnight or for approximately 4 hrs.
10. Remove from freezer 30 minutes before serving. Push each raw cake out of their silicone case straight away whilst fully frozen.
11. Melt your favourite chocolate and drizzle on top.