Grease and line the base of a 6 inch cake tin with a removable base with a round of grease proof paper. Alternatively, if you've got a small tin you don't mind cutting into, use that.
Place the nuts, raw cacao powder and dark muscovado sugar into a blender and process until fine.
Transfer to a bowl and stir in the raw cacao nibs and the melted coconut oil.
Press into the base of the tin and pop in the fridge for a few minutes.
Whip the double cream until it begins to form soft peaks. Soften the cream cheese by beating it until smooth.
Sprinkle over the protein powder and fold in the vanilla and softened cream cheese.
Spoon over the base, smoothing over the top. If you've got a cake tin with low sides it might be very full, just pile it into the centre.
Pop into the fridge to chill overnight, or for at least six hours.