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

To make the filling:

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

For the topping:

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