Protein Banana Cream Pie
Makes: 1 mini cakes (serves 8)Calories: 160Difficulty Level: ModeratePreparation time: 25 minutesCook time: 0 minutesTotal time: 25 minutes
Ingredients
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
Instructions
For the base:
- 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:
- Step 1: Place cashews and coconut oil in a processor. Blend until smooth.
- Step 2: Add all other ingredients except the protein powder and blend until smooth.
- Step 3: Lastly add protein powder and blend once more.
- Step 4: Pour over base.
- Step 5: Place in the fridge to set for a minimum of one hour.
- Step 6: Run a knife along the outside first before removing from the cake tin.
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!
More about Nicole Frain
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