Coffee Infused Banana Coconut Cream Pie

Looking for an Island treat? Serve this amazing Coffee Infused Banana Coconut cream pie and your friends will never believe how clean this recipe is.

Crust:

3/4 c chocolate covered almonds, or plain

1/4 c almond flour

1 scoop About Time Vanilla protein

1 1/2 T coconut oil

 1 t pure vanilla extract

Place in food processor till blended. Reserve 1/4 c of mixture to use as your topping. Press the remainder into the bottom of an 8 in spring form pan. Place in refrigerator until ready to fill. (at least 30 minutes)

Filling:

2 medium bananas, mashed

2 scoops About Time vanilla protein

1 T pure vanilla extract

1 T cinnamon

1 T Instant coffee granules

1 T coconut oil

1/4t salt

Blend all ingredients together with a fork or rubber spatula, set aside.

1 can extra thick coconut milk (stored in refrigerator)- I buy from trader joes. I am sure regular will work too, light will NOT work. I love this product, but it is high in calories and fat, but these fats are good for you.

1 t pure vanilla extract

3 packets Stevia

Open can and remove coconut cream only nit water. Place in a mixing bowl and whip. Add Stevia and vanilla. Whip. Place in refrigerator to cool for 15 minutes. Remove cream and crust from refrigerator, fold in banana mixture to the cream( it will look like a marble cake batter). Pour over crust. Place back in refrigerator for 1 hr. add topping and cool an additional 2-3 hours. Place in freezer for 15-20 minutes before serving to help you slice. Run a knife around the edge, remove side wall of pan. cut and serve. serves 10.

You can also make this in a pyrex dish and scoop or cut into squares

per slice

cals- 229

carbs- 9.7g

fiber- 1.8g

Fat- 16.9

Protein- 11.3 g

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