For the base:
150 g seeded Medjool dates
300 g unpeeled almonds
75 g grated coconut
4 tbsp. yacon syrup (or maple syrup)
1 tsp. vanilla powder, unsweetened
1 pinch of salt
For the filling:
4 NEOH bars
30 ripe strawberries
250 g creamy yogurt
500 g SKYR yogurt
3.5 tsp. vanilla erythritol (powder)
For the garnish:
1 NEOH bar
1 tbsp. cocoa nibs
1. Gloves off and away you go! Blend all the ingredients for the base of the cake in a food processor or blender. Then line a 24-cm spring-form cake tin with baking paper and spread the mixture on top, before pressing it down flat with the back of a spoon to give it the right consistency.
2. Now it’s time to really show your strength: break up the NEOH bars in a food processor, mush the strawberries with a fork and add the lemon juice. Mix well and then evenly distribute the mixture on top of the base of the cake.
3. Let the cake set in the fridge for at least 2 hours. If you’re not going to eat it straight away or want to save some for a future post-workout snack, you can keep it in the freezer for up to 2 months. Before serving, you should let it thaw in the fridge for at least 2 hours.
4. Now you can decorate each piece of cake with the strawberries, cocoa nibs and NEOH crumbs. And then it’s time to get stuck in!