mini banana split pie

there's a top secret ingredient in this recipe that gives the pie its lovely yellow tint...can you guess what it is?! read full recipe below to find out! 7g of protein, only 3g of fat, and only 90 calories per slice 👏🏼

· vegan,gluten free,low sugar,keto

the ingredients

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 Purecane sweetener (link here, 15% off code: KTLEO15)

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

the process

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!!