Mix 200 g greek yogurt 2 tbsp pb2 and 1 scoop chocolate protein powder in a bowl.
2
Spread in a thin layer on a wax paper lined tray. If using a graham cracker crumb crust spread those first then layer yogurt on top
3
Slice the bananas and add them in a single layer into the yogurt layer.
4
Freeze for 20 to 30 minutes to firm up a bit
5
Mix 100 g greek yogurt and 1 scoop caramel protein powder in a bowl.
6
Spread on in a layer over the bananas.
7
Freeze another 20 to 30 minutes to firm up.
8
Melt the chocolate and coconut oil in the microwave in 20 to 30 second bursts stirring between round until chocolate is melted.
9
Add in a layer over the caramel layer. Freeze another 20 to 30 minutes until chocolate begins to harden
10
Mix the pb2 and maple syrup to make a peanut buttery caramel. Add water if needed to get desired consistency.
11
Drizzle over the chocolate layer.
12
Sprinkle chopped nuts or sea salt flakes on top if youre adding them
Note
I had a layer of graham cracker crumbs but it was mostly just enough to try to make the yogurt stick less to the wax paper and not a full on graham cracker crust.
