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The guilt-free coffee cake you need to know about


Sarah Tanner is an Auckland based mum, entrepreneur, and plant-based advocate. Exclusively for P.E NATION, Sarah has created an Espresso Protein Wake Up Cake for a perfect post-workout treat that is both nutrient-dense and insanely delicious.

For more of Sarah’s delicious plant-based recipes, find her on Instagram at @sarahtannernz



1 cup medjool dates, stones removed
150mls pure, filtered water
A pinch of Himalayan salt

1 cup raw cashews, soaked for at least 3 hours, drained and rinsed
1 cup coconut yoghurt
1 double espresso shot
1 TBS maple syrup, optional, or you could use rice malt syrup
1 tsp cinnamon
1 scoop chocolate plant protein powder
100mls plant milk
1 tsp psyllium husk
A pinch of Himalayan salt
1 tsp Ashwagandha (optional)
1 tsp Maca (optional)
1 tsp Reishi mushroom (optional)



Prepare the base first by whizzing the dates and water in a food processor until a delicious, caramel paste is formed.
Transfer to 2 jars and place in the freezer for at least 3 hours, or overnight.
Prepare the mousse cake section by blending all the ingredients in a high-powered blender and whizzing until silky smooth.
Layer on the base and place back in the freezer for at least 2 hours.
Get outside and move, to come back to garnish your cakes and enjoy!