Coconut Banana Cups

For the base:

• 1/2 scoop (15g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Salted Caramel flavour
• 150g almonds
• 10g coconut sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla essence
• 30g almond spread
• 15g desiccated coconut
• 20g coconut oil

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Salted Caramel flavour
• 1 banana
• 4 tablespoons coconut cream
• 1 tablespoon peanut butter
• 1 teaspoon vanilla essence

For the topping:

• Optional whipped cream
• Banana slice
• Peanut pieces

For the base:

1. Step 1: Place all ingredients into a mini food processor and blend until crumbed.
2. Step 2: Press into silicon muffin or cupcake molds and place in the fridge to set.
3. Step 3: Once set, remove from cases.

To make the filling:

1. Step 1: Place all ingredients in a food processor and blend well. Spoon into the cups.

For the topping:

1. Step 1: Top with whipped cream, banana and peanut pieces if desired.
2. Step 2: Best stored in the fridge for 2-3 days.

Nicole Frain

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!