Protein Banoffee Tarts

Leisha Mulvey tells us how:



  • 60g Almonds
  • 30g Dates


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

Banoffee Layer

  • 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.