Protein Banana Cream Pie

For the base:

• 1/2 scoop (15g) Bulk Nutrients WPI, WPC or Protein Matrix+ in Chocolate
• 3 (40g) medjool dates
• 20g pecans
• 1 teaspoon (5ml) agave nectar

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI or WPC in Banana
• 60g cashews soaked overnight
• 2 tablespoons (40ml) coconut oil melted
• 2 tablespoons (40ml) coconut cream – use thick component from top of tin
• 1 teapoon (5ml) vanilla essence
• 2 teaspoons (10ml) no added sugar maple or pure maple syrup
• 1/2 banana (60g)
• Pinch salt
• Pinch of cinnamon

For the base:

1. Step 1: Blend dates and pecans together first, then add agave and protein powder. Press into a lined mini cake tin. Set aside.

For the filling:

1. Step 1: Place cashews and coconut oil in a processor. Blend until smooth.
2. Step 2: Add all other ingredients except the protein powder and blend until smooth.
3. Step 3: Lastly add protein powder and blend once more.
4. Step 4: Pour over base.
5. Step 5: Place in the fridge to set for a minimum of one hour.
6. Step 6: Run a knife along the outside first before removing from the cake tin.