Fit - Nic

INGREDIENTS: Hummingbird cake

- 250g organic self raising flour

- 1/2 tsp ground cinnamon

- 1/2 tsp ground coriander

- 1/2 tsp ground nutmeg

- 100g coconut sugar

- 2 tbs manuka honey

- 350g fresh pineapple diced

- 50g desiccated coconut

- 3 ripe bananas mashed

- 1/2 cup chopped walnuts

- 2 eggs, lightly beaten

- 1 cup coconut oil

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INGREDIENTS: Cream cheese icing

- 200g light philadelphia cream cheese

- 50g unsalted butter

- 1/2 cup icing sugar

- 1 scoop vanilla pranaOn protein powder

- 1 tsp vanilla extract

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INGREDIENTS: Protein cookie dough balls

- 1 scoop PranaOn original protein powder

- 1/2 cup almond meal

- 2 tbs natural smooth peanut butter

- 1 tbs coconut sugar

- 2 tbs coconut oil

- 1/4 cup almond milk

- handful of dark chocolate chips (optional)

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METHOD:

Preheat the oven to 180 degrees celsius. 

In a large bowl, combine the dry ingredients for the hummingbird cake and mix well. Then add the remaining wet ingredients and stir until well combined. Pour the mixture into patty pans which line a muffin tray. Place in the oven to cook for approximately 25-30mins. Remove from the oven and cool

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To make the cream cheese icing - Place all of the ingredients into a large bowl and combine with an electric mixer until the mixture is smooth. 

Spread the icing onto the cooled hummingbird cakes.

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Protein cookie dough balls - Place all the ingredients into a bowl and mix well. Using your hands, roll the mixture into little balls and place on top of your hummingbird cakes. 

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Sprinkle with a little extra walnuts or cacao nibs.

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Makes 12.

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Enjoy!

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'Healthy Body, Healthy Mind, Happy Life'