- serves 1
- prep time 15 minutes
- cooking time 45 min in freezer
Ingredients
| 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 | |
Macros
per serving
- protein 20g
- fat 30g
- carbs 53g
- calories 569
Recipe by: @run2food
If you’re looking for an easy and delicious snack, then look no further!🔥 This Almond Wagon Wheel is a must try!😏
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.
