BANANA CARAMEL LOLLY CAKE

Name: BANANA CARAMEL LOLLY CAKE
Cuisine: New Zealand
Ingredients: {; "; t; y; p; e; "; =; >; "; r; o; o; t; "; ,; "; c; h; i; l; d; r; e; n; "; =; >; [; {

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

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