Raw Protein Banana Cake
Makes 10 - 12 slices
Ingredients
For the base:
- 2 scoops (60g) Bioflex Nutrition Proflex in Salted Caramel or Vanilla
- 120g peanut pieces
- 120g almond meal
- 40g coconut oil - melted
- 50g peanut butter
- 5g coconut sugar
- 1 teaspoon vanilla essence
- 60ml almond milk
For the filling:
- 1 scoop (30g) Bioflex Nutrition BioFurnace in Banana
- 2 bananas
- 150g coconut cream - thick component
- 2 tablespoons no added sugar maple syrup
- 50g almond spread
- 1 teaspoon vanilla essence
- Pinch of salt
For the topping:
- Peanut pieces
- Shredded coconut
- Handful white chocolate pieces
- 1 tablespoon coconut oil
Directions
- Line an 8 x 8 inch baking tin or cake tine with baking paper.
- To make the base: Combine all dry ingredients in a bowl and combine all wet ingredients in a separate bowl. Mix the wet ingredients to combine.
- Pour wet ingredients in with dry ingredients and mix well.
- Pour into the base and press down evenly.
- To make the filling: Place all ingredients in a processor and blend well.
- Pour the filling mix over the base mix and spread evenly.
- To make the topping: Melt the white chocolate and coconut oil together.
- Pour over the filling and sprinkle peanut pieces and shredded coconut over the top if you wish.
- Allow to set for two hours minimum in the fridge.
- Slice with a sharp knife. Best stored in the fridge.
Nutritional Information
Per serve (82g) / Per 100g
Energy (kJ): 1700/2050 | Protein (g): 15.3/18.5 | Fat (g): 36.1/43.5 | Saturated Fat (g): 18.1/21.9 | Carbohydrates (g): 5.6/6.7 | Sugar (g): 2.7/3.3 | Sodium (mg): 29/35