High-protein chocolate and citrus raw cake

• 240 ml raw almonds
• 120 ml walnuts
• 60 ml flaxseeds
• 60 ml chocolate whey protein powder (divided)
• 30 ml maple syrup
• 2 ml sea salt
• 350 ml 0% fat Greek yogurt, strained
• 120 ml dark cocoa powder (unsweetened)
• 110 g dark chocolate (85% cocoa), melted and cooled slightly
• 60 ml stevia or erythritol sweetener
• 5 ml vanilla extract
• 1 blood orange, thinly sliced
• 1 lime, thinly sliced

1. In a food processor, pulse the almonds, walnuts, flaxseeds, and 1 tablespoon of protein powder until they form a coarse meal.
2. Add the maple syrup and sea salt, pulsing until the mixture sticks together when pressed. Press the mixture firmly into the bottom of a 9-inch tart pan and chill in the freezer for 15 minutes.
3. In a medium bowl, whisk together the strained Greek yogurt, the remaining 3 tablespoons of protein powder, cocoa powder, sweetener, and vanilla extract until smooth.
4. Gently fold the melted dark chocolate into the yogurt mixture until fully incorporated and glossy.
5. Pour the chocolate filling over the chilled crust and smooth the top with a spatula.
6. Arrange the thin slices of blood orange and lime on top of the cake.
7. Refrigerate for at least 4 hours, or ideally overnight, to allow the filling to set completely.
8. Slice with a warm knife for clean edges and serve chilled.

Serve a chilled slice with a dollop of extra Greek yogurt or a sprinkle of hemp hearts for added texture and protein.