serves
5 cups
prep time
10-15mins
cooking time
2hrs
protein
14g
fat
7.5g
carbs
22g
calories
220 (5 cups)
| INGREDIENTS: | |
|---|---|
| 200g | Ripe bananas |
| 100g | Salted Caramel Premium Almond Protein |
| 25g | Dairy-free chocolate |
| Topping: | |
| 100g | Dairy-free chocolate, melted |
- 1. Line 5 cupcake holes with liners or alternatively use a silicone mould like I did
- In a large bowl, mash the bananas very well until puréed
- Add in the protein powder and keep using a fork to mash the powder into the bananas until a smooth cookie dough forms
- Fold through the chocolate chunks
- Divide the mixture into 5 portions and spoon it into the cupcake holes
- Freeze for 2 hours until firm
- Make the topping by melting the chocolate and drizzling even amounts over each cookie dough cup. Return to the freezer for 15 mins.
