• Line an 8” x 8” square baking pan with parchment paper and set aside.
• Mix all the ingredients except the coconut flakes and chocolate in a large bowl with a spoon until everything is evenly distributed.
• Scoop the protein bar mixture into the pan and flatten with a spoon or spatula, making sure it reaches the corners of the pan.
• Top with coconut flakes and drizzle the melted chocolate over the top.
• Refrigerate for at least 2-3 hours before taking out and cutting into bars. Enjoy!

For the Homemade Salted Caramel Sauce

• Combine the coconut cream, coconut sugar and salt in a saucepan.
• Whisk frequently over medium-high heat until you reach a boil.
• Once it boils, reduce heat and simmer for 45 minutes, stirring frequently until the caramel becomes darker brown and thickens to a syrupy texture.
• Remove from the heat and stir in the coconut oil and vanilla extract. Set aside.

For the Frappuccino

• Swirl melted dark chocolate into a tall glass so that it coats the glass (this is for decoration purposes).
• Then pour 2 tablespoons of salted caramel sauce into the bottom of the glass.
• Using a blender, mix the ice cubes, coffee, milk, caramel sauce, and cocoa powder for about 30 seconds or until the ice is completely crushed.
• Pour the frappuccino into your glass. Top with Cocowhip topping and a drizzle of caramel sauce.

• Line a baking sheet with parchment paper.
• Carefully pour 1 teaspoon of melted chocolate onto the parchment paper, forming a circle 2" in diameter. You should have 12 small circles.
• Refrigerate the baking sheet for 10 minutes.
• Next, cut each banana in thirds so that you have 1 ½" long pieces. Discard the top and bottom of the bananas (or eat them, if you like).
• Then skewer cake pop sticks in the center of the bananas and marshmallows.
• Next, take out your pan from the refrigerator. Set aside.
• One at a time, dip each marshmallow and banana in the melted chocolate and cover entirely. If there's excess chocolate dripping, shake it off. Place each piece onto the center of a chocolate circle.
• Decorate the hats with sprinkles, if desired, by using an extra cake pop stick to place a dab of melted chocolate in the place you want the sprinkle. Then carefully place the sprinkle on.
• Refrigerate or freeze for at least 30 minutes.
• Using a rubber spatula, carefully lift hats off the tray onto a plate. Enjoy!

For the Vegan Cream Cheese Filling

• In a food processor, add the soaked, drained cashews. Pulse until smooth and creamy.
• Add the Kitehill Cream Cheese, maple syrup, lemon juice and zest. Continue pulsing until a smooth consistency is reached.

For the Banana Bread

• Preheat the oven to 350℉. Line 2 small loaf pans with parchment paper and set aside.
• Mash 3 bananas in a large bowl.
• Then add coconut oil, cinnamon, and syrup.
• Add the almond flour, baking soda, and baking powder. Mix well.

Assemble

• Place ¼ of the batter at the bottom of each loaf pan, so half the batter is left.
• Thickly layer half of the cream cheese filling evenly across the banana bread batter in each loaf pan.
• Top the cream cheese filling in each loaf pan with half of the remainder of banana bread batter.
• Top with 1 banana, sliced in half, on each loaf for garnish.
• Bake for 40-45 minutes or until a toothpick inserted comes out clean.
• Let cool completely before eating. Enjoy!