Caramelized Protein Banana Bites

Prepare the caramelized banana. Heat a small sauté pan over medium low heat. Add the oil to heat through then add the agave syrup and the banana halves, cut side down. Cook undisturbed for 4-5 minutes, or until the bottoms are golden brown in color. Flip, then remove from heat. Using a spatula, cut the banana into 1 inch pieces and allow them to cool.

Prep the crust. To a mini food processor, add the walnuts, pistachios, dates, syrup, and salt. Pulse until the ingredients crumble and start to hold together.

Create the skyr base. Add the skyr, peanut butter, agave syrup, vanilla, and salt to a medium mixing bowl with a spout (or large glass measuring cup). Whisk everything together until completely smooth.

To assemble, place a silicon muffin tray on top of a small baking tray to make transferring the cups to the freezer easier. Add a tablespoon of the crust to the bottom of each muffin cup. Use your spoon to press and flatten the mixture. Pour or scoop the skyr mixture into 6 of the muffin cups, filling it about 3/4 of the way. If using the banana, push a piece into each cup to cover.

Place the tray in the freezer for at least 2-3 hours or until each cup has fully hardened. Carefully push the cups out of the freezer tray and store in a freezer safe container. When ready to eat remove from freezer and allow to sit for 5 minutes at room temperature before enjoying.