Hands on time30 min
Total time1 hr
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We get pumped when we meet people who are finding balance between family, work, fitness and healthy eating, so when we met mompreneur, mom of three and exercise science/fitness nutrition student De Bolton, we jumped for joy. Not only is De’s personal health and weight-loss story amazing, read out it here, De also seems to miraculously balance being a student with killer workouts and taking care of her family. To boot, De also has a knack for creating awesome, and nutrient-dense recipes, like these No Bake Banana Pudding Yogurt Cakes. We’re digging the tropical combination of coconut and bananas in every protein-packed bite!

Looking for more workout ideas and healthy recipes? Make sure to follow De on FacebookInstagram and Twitter.

Here is the recipe:

Ingredients: 

–  1 tube (4oz) Vanilla Bean ProYo High Protein Frozen Yogurt

–  1 tube (4oz) Banana Vanilla ProYo High Protein Frozen Yogurt

“Cake”

–  3/4 c Unsweetened Shredded Coconut

–  1 tsp Vanilla Extract

–  1 tbsp Melted Coconut Oil

–  1 tbsp Date Paste

–  1/4 tsp Sea Salt (not optional)

Instructions: 

– Place cup cake liners in a cupcake tin (preferably silicone cupcake liners as paper may stick to ProYo)

– Pulse cake ingredients in food processor until well blended but still chunky

– Mash 2-3 tssp of processed ‘cake’ mix into the bottom of cupcake liner

– Fill with Banana Vanilla ProYo 2/3 to top

– Fill with Vanilla Bean ProYo 1/3 to top

– Freeze for 30 minutes

– Enjoy!

Note: 

– Date Paste Recipe: blend 8oz of medjool dates (take out pits), 1/2c water and 1 tsp vanilla until turns into a paste