Directions
- 1Combine the milk and vinegar.
- 2Set aside for 10 minutes to thicken.
- 3In a 9 inch square baking dish, add the mashed banana, oats, protein powder, cocoa powder and baking powder.
- 4Add in the yogurt and milk mixture.
- 5Mix until combined.
- 6Fold through the chocolate.
- 7Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 8Poke holes in the cooked oats whilst still warm.
- 9Pour the coffee over.
- 10Leave to cool completely.
- 11Make the coffee whip by whisking the cream cheese, espresso, protein powder and milk together until smooth.
- 12Spread the coffee whip on top of the cooled oats.
- 13Cover with a dusting of cocoa powder.
Ingredients
- 480 ml dairy free milk
- 1 tsp apple cider vinegar
- 200 g dairy free yoghurt
- 2 units ripe bananas
- 150 g rolled oats
- 100 g oat flour
- 60 g vegan protein (vanilla or chocolate)
- 1 tsp baking powder
- 50 g dark cocoa powder
- 100 g dark chocolate chips / chunks
- 2 tsp instant coffee
- 400 ml dairy free milk
- 250 g dairy free cream cheese, room temp
- 30 g vegan vanilla protein powder
- 1 tsp instant coffee
- 200 ml dairy free milk, room temp
- cocoa powder
Equipment
9 inch square baking dishforkbowlwhisk
Tips
- Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- You may need more milk for the coffee whip depending on the type / brand of protein you use, but just keep adding slowly until you get the desired consistency.
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