CRUST

1/2 cup granola (10/10 recommend Julian Bakery ProGranola)

1 tbs sugar free maple syrup

1 tbs coconut flour

1 tbs water

CAKE 

3/4 cup yellow squash

1 banana

1/2 tsp baking powder

1/4 cup vegan protein powder (50% off Gainful code: here)⁣

2 tbs coconut flour

2-3 tbs Lakanto Monk Fruit Sweetener (discount code: KTLEO)

2 tsp vanilla extract

2 tbs peanut butter (can sub any nut butter)

1/4 cup chocolate chips

TOPPING 

handful chocolate chips

1 tsp coconut oil

• preheat oven to 350 and spray a mini loaf pan (or min circular pan) with avocado oil.
• drop the crust ingredients (granola, maple syrup, coconut flour, water) in a food processor or blender. (NOTE: it's ok to have a few clumps in this mixture, as it'll give extra crunch!).
• spread the mixture long the base of the loaf pan. bake at 350 for 8 minutes.
• while the crust bakes, dice the squash and drop into a medium sauce pan filled with water. bring the squash to a boil. 
• once fully cooked (i.e.: soft), drop them in a blender, along with the banana until a paste-like substance forms.
• pour the squash + banana mixture into a medium bowl. add in the remaining ingredients (vanilla, baking powder, protein powder, coconut flour, sweetener, peanut butter) into to the medium bowl. fold in the chocolate chips.
• pour this lovely mixture on top of the pre-baked crust. 
• bake at 350 for ~22 minutes (or until top is golden brown). 
• I then drizzled melted chocolate chips + 1 tsp coconut oil on top of mine!!