Almond Wagon Wheel

serves 1

prep time 15 minutes

cooking time 45 min in freezer

💪

protein 20g

🥑

fat 30g

🍌

carbs 53g

⚡

calories 569

Ingredients


2	Rice Cakes (or Corn Thins)

Almond Cream
¼ cup	Macro Mike Salted Caramel Almond Protein
½ tsp	Almond Essence
¼ cup	Almond Milk (or Milk of Choice)

Coating
40g	Dairy-Free White Chocolate
1 tbsp	Biscoff Spread (GF option to use Almond butter)
	Handful of Flaked Almonds
	Dusting of Icing Sugar

Steps

In a small bowl, make the almond protein cream by mixing the ingredients together until smooth.⁠
Spread the almond cream over one cake.
Place another rice cake over the top and press down gently, pushing cakes together until the almond cream fills out evenly around the edges.
Freeze for about 30mins to firm up.
Melt the chocolate and whisk in the Biscoff spread or almond butter until well incorporated.
Dip the frozen cake in to coat, ensuring the cake is completely covered.
Quickly sprinkle on the almonds and icing sugar before chocolate sets.
Place back in the freezer for 10-15 minutes to allow the chocolate to fully set.

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