Healthy Banoffee Pie
Makes one 9" pie.
Servings: 8
Calories: 298kcal
Ingredients
Crust:
- ⅓ cup almond butter 80g
- ⅓ cup filtered water 79ml
- ½ cup chocolate Warrior Blend protein powder 56g
- 1 tablespoon black cocoa powder 5g
Banana layer:
- 1 ½ bananas sliced (177g)
Caramel/toffee filling:
- 1 tablespoon agar powder 8g
- ½ cup filtered water heated to a boil (118ml)
- 1 teaspoon toffee stevia 5ml
- 1 tablespoon carob powder 7.5g
- 1 cup natural vanilla whey protein powder 96g
Cream topping:
- 1 ½ cup cashews 183g, soaked for 4 hours or more in filtered water
- ½ medium banana mashed (59g)
- ½ cup filtered water 118ml
- ¼ teaspoon toffee stevia 1.2ml
Instructions
- Preheat oven to 325F (163C).
- Start to make the crust by mixing the almond butter and water.
- Add in protein powder and cocoa. Mix well.
- Press crust into a 9" pie pan.
- Bake for about 10 minutes, until cooked and firm.
- Meanwhile, make the cream topping by blending the ingredients until smooth (first rinse the cashews).
- Place cream topping in freezer to cool.
- Remove crust from the oven, and let cool. Turn off oven.
- Meanwhile, put agar in a small bowl and add boiling water. Mix with a whisk, and let cool slightly.
- Slice bananas for filling. Lay over crust.
- Add the rest of the filling ingredients to the agar mixture, and mix well.
- Pour agar mixture over banana layer.
- Set the pie in the freezer for about 30 minutes, until the filling is firm.
- Remove from the freezer and top with cream topping.
- Garnish with raw chocolate shavings, if desired (not included in macros).
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong kind of protein powder.)
The carob powder gives the caramel/toffee flavor, and shouldn't be replaced by cocoa.
The agar powder helps the filling set.
And almond butter can be made by processing almonds in a food processor.
The carob powder gives the caramel/toffee flavor, and shouldn't be replaced by cocoa.
The agar powder helps the filling set.
And almond butter can be made by processing almonds in a food processor.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 19g | Protein: 20g | Fat: 16g | Fiber: 4g | Sugar: 7g