Chunky Monkey – Millie Pole


  • 75g medium banana (mashed)
  • 100g almond milk
  • 25g oats
  • 1 tbsp maple syrup
  • 2.5 tbsp chocolate low FODMAP protein powder
  • 3 tbsp self-raising gluten free flour
  • 75g dark vegan chocolate (chopped)
  • 1 tbsp coconut oil
  • 3 tbsp peanut butter for filling



  1. Soak the oats in the milk overnight or in the microwave to speed it up
  2. Add all ingredients together
  3. Spread the mix out in a greased 21.5cm by 11cm tin
  4. Bake at 180C for 14 mins
  5. Leave the cake on a cooling rack and cut in half
  6. Add peanut butter filling and enjoy

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