Banoffee Pie
Preparation
- Preheat the oven to 190°C.
- For the dough, mix the blondie mixture well with the water.
- Add the almonds, rolled oats, cinnamon and salt. Stir and knead with your hands.
- Pour the dough into a round springform pan. Use your hands to press the dough into the base and sides.
- Place the dough in the oven for 15 minutes.
- For the caramel, mix the plant-based milk with the protein pudding until well combined.
- For the "cream" topping, whip the coconut milk with the cream stiffener and Flave Drops for 7 minutes using a hand mixer.
- Slice the bananas.
- Carefully remove the base from the cake tin. Spread the caramel layer on top, then cover with the bananas and spread with the coconut milk topping.
- Grind some dark chocolate over the banoffee to decorate.
Nutri-Plus wishes you bon appétit!
Created by: healthvy_sarah
For the dough:
10 tbsp Nutri-Plus Blondie mix
150 ml water
100 g ground almonds
180 g soft rolled oats
¼ tsp cinnamon
¼ tsp salt
60 ml coconut oil melted
For the caramel:
150 ml plant-based milk
4 tbsp Nutri-Plus Protein Pudding Caramel
For the cream:
1 can of coconut milk
½ tsp cream stiffener
Some Nutri-Plus Flave Drops Butter Biscuit
Also:
3 ripe bananas
Some dark chocolate
10 tbsp Nutri-Plus Blondie mix
150 ml water
100 g ground almonds
180 g soft rolled oats
¼ tsp cinnamon
¼ tsp salt
60 ml coconut oil melted
For the caramel:
150 ml plant-based milk
4 tbsp Nutri-Plus Protein Pudding Caramel
For the cream:
1 can of coconut milk
½ tsp cream stiffener
Some Nutri-Plus Flave Drops Butter Biscuit
Also:
3 ripe bananas
Some dark chocolate
