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