Back

BANANA CARAMEL LOLLY CAKE

Sweets

WHAT YOU'LL NEED

Base:

  • 1 1/2 cup almond flour 

  • 1/3 cup vanilla protein

  • 1/4 cup maple syrup

  • 1/3 cup coconut oil, melted

  • 1/2 cup Banana Caramel Peanut Butter
  • 1/2 cup lolly bananas, sliced 


Topping:

  • 270g melted white chocolate
  • 2 tsp coconut oil
  • Lolly Bananas
  • Chocolate freckles (or chocolate of your choice!)
  • Crushed peanuts
Back

METHOD

  1. In a mixing bowl, combine almond flour, vanilla protein, maple syrup, and coconut oil before adding Fix & Fogg Banana Caramel Peanut Butter.
  2. Stir to combine. Pour in lolly bananas, and fold through the mixture.
  3. Transfer to a lined baking tray and press to flatten. Set in the fridge for 15 minutes.
  4. In a mixing bowl, combine melted white chocolate with 2 tsp coconut oil.
  5. Pour over the mixture base.  
  6. Top with lolly bananas, chocolate, and crushed peanuts.
  7. Return to the fridge for one hour to set. Slice and enjoy

Ready for a new adventure?