Protein Banoffee Tarts


If you have a bit of a sweet-tooth like us, the struggle is real! Whether with a mid-morning coffee or just before bed, those cravings can kick in at any time.

Thankfully, with a little bit of preparation you can make some simple, sweet protein treats to conquer the cravings.

Leisha Mulvey tells us how:

Individual Banoffee Tarts

Makes 2 Tarts

Crust Ingredients:

  • 60g Almonds
  • 30g Dates

Filling Ingredients:

  • 85g (1/2 Pot) Fage 0% Greek Yoghurt
  • 20g Banana Whey Box Whey
  • 50g Banana

Banoffee Layer Ingredients:

  • 10g Banana Whey Box Whey
  • 15-25ml Unsweetened Almond Milk


  1. Soak Dates for 10 mins in boiling water and drain.
  2. Add almonds and dates to a blender/food processor and pulse until a crumbly mix forms that once pressed sticks together.
  3. Place cling film into your tart moulds and press half the mixture into the moulds (Pack tightly).
  4. Freeze for 2 Hours.
  5. Meanwhile mix together 20g of banana whey with the Greek yoghurt for the filling.
  6. In a separate bowl mix together 10g banana whey with almond milk, add a little at a time to make a thick paste.
  7. Once the tarts are set cut the banana into slices and put at the base of the tart.
  8. Then cover with Greek yoghurt, finally top with the Banoffee layer and remaining banana slices.
  9. Put into the freezer for 15 minutes to set and then serve.
  10. If serving later on leave them in the freezer and remove them an hour before serving.

Macros for 1 Tart:

  • Calories: 310
  • Carbs: 20g
  • Fats: 15.5g
  • Protein: 21g


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