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• 100 grams of oatmeal
• 100 grams of sunflower seeds
• 100 grams of almonds
• 2 tablespoons cocoa
• 5 dates coreless
•   200g Chocolate Chip Cookie pudding Njie 
• 1 tablespoon cocoa nibs (available at     better supermarket)

DRESSING

• 100 grams of cashew nuts (4 hour soak),
• 1 tablespoon of melted coconut oil
• 1 pinch salt flakes
•   2 dl Cookies n ‘Cream Milkshake Njie
• 1 tablespoon cocoa nibs
• 50 grams of sugar free chocolate

Instructions:

Base Mix oatmeal, sunflower seeds and almonds in a food processor until fine bloem.Voeg dates and Chocolate Chip Cookie Pudding far and mix until a pliable dough. Stir cocoa nibs into the dough and press the dough in a bread coated with breadcrumbs shape. Place the mold in the freezer.

Fill Mix for about 1 minute, the cashew nut oil and coconut oil in a food. Add Protein Cookies & CreamMilkshake Njie and a little salt. Mix until a smooth batter is. Pour the filling into the lower layer, and sprinkle with cocoa nibs. Allow to set in the freezer. Melt chocolate and drizzle this on the cake. Cut into pieces and store in the freezer. leave about 5-10 minute thaw before serving.